Philly Cheesesteak Stuffed Shells

6 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they’re done.

Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they're done. Philly Cheesesteak Stuffed Shells

Philly Cheesesteak Stuffed Shells are another version of our favorite Philly Cheese Steak Sloppy Joes with the filling added to jumbo pasta shells and a quick and easy creamy cheese sauce made from the same pan the meat filling was made in.

If you’d like to serve this with a pasta other than jumbo shells you can also use this Philly Cheesesteak Hamburger Helper recipe, its another favorite in this house.

We joke that this blog is half fueled by brown sugar garlic chicken and half by all things Philly Cheesesteaks. With over a dozen Philly recipes you’re in the right place if you love those flavors.

Thinking of some other stuffed shells ideas?

  • Pepperoni Pizza stuffed shells with marinara sauce, pepperoni and mozzarella.
  • Chicken Bacon Ranch Stuffed Shells with the Cheddar Bacon Ranch Pinwheels filling and baked with alfredo sauce.
  • Taco Stuffed Shells with taco meat, salsa, cheese and shells.
  • Chicken Parmesan Stuffed Shells with chicken nuggets, marinara sauce, mozzarella cheese and Parmesan cheese.

All the flavors of a philly cheesesteak stuffed in jumbo pasta shells with a creamy cheese sauce.

How to make Philly Cheesesteak Stuffed Shells:

Tools Used in the making of these Philly Cheesesteak Stuffed Shells:
Jumbo Pasta Shells: Make sure you buy these and not the large ones. Also, husbands may inadvertently think “large” is the right size…not saying mine did that! 😉
Worcestershire Sauce: Do not leave this out or sub it for anything else, this is a main flavor component and this brand is my absolute go-to.

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Philly Cheesesteak Stuffed Shells

Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they're done.
Yield 6 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 pound lean ground beef
  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 1 small green bell pepper diced
  • 2 tablespoons ketchup
  • tablespoon Worcestershire sauce
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 8 ounces cheddar cheese cut into small cubes (divided)
  • 24 jumbo pasta shells cooked
  • 1 tablespoon  cornstarch
  • 1 cup milk (I used whole)
  • cup beef broth

Instructions

  • Preheat the oven to 350 degrees.
  • Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
  • Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
  • Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.
  • Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
  • Add the beef back into the pan.
  • Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.
  • Take it off the heat and scoop it into the pasta shells.
  • Top each shell with cubes of cheese (use half the cheese for this).
  • Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.
  • Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.
  • Pour about half the sauce around the shells.
  • Bake in the oven for 10 minutes to melt the cheese.
  • Serve with the remaining sauce.

Video

Nutrition

Serving: 4g | Calories: 464kcal | Carbohydrates: 33g | Protein: 32g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 754mg | Potassium: 545mg | Fiber: 1g | Sugar: 5g | Vitamin A: 660IU | Vitamin C: 17.9mg | Calcium: 344mg | Iron: 2.8mg
Keyword: Philly Cheesesteak Stuffed Shells
Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they're done.
All the flavors of a philly cheesesteak stuffed in jumbo pasta shells with a creamy cheese sauce. The perfect weeknight meal that's easy and the whole family will love.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. Made this and it was good..I think I will use cream cheese next time and use the green bell peppers.I used red and orange [all I had] also need to find some mega shells, stuffing the ‘ jumbo’ ones was kind hard, but a great dinner idea!

  2. If it’s Philly cheese steak stuffed shells why use hamburger instead of maybe shave steak could that be an option

    1. Sure you can use shave steak. Let us know how your Philly Cheesesteak Stuffed Shells turned out!

  3. Hubby is not a red sauce fan, so this was perfect. It was perfect for my pasta craving & beef & cheese for his taste buds. Will make again. Only change I made was to use shreadded cheddar. Yum.

  4. My family was speechless at the diner table. Easy to make. I changed some of the ingredients and used white cheddar. I also made white rice on the side. It all came out delicious.

    1. Hi Maxine, we don’t have a “keto” sort function on the site at this time; however, if you browse an ingredient you’re interested in, recipe options can be reviewed that may be used for your keto lifestyle. Thank you for asking!

  5. Can this be prepared and frozen? I have a large group to cook for and it helps to prepare some dishes in advance.

    1. This recipe freezes beautifully. When you’re done assembling the shells, tightly cover the pan with plastic wrap and foil and freeze. When you’re ready to eat them, simply thaw, remove the cover, top with sauce and a bit of cheese if you’d like and bake.

  6. OMG…after reading thru some of the comments it seems that most are not capable of thinking “out of the box”. If its not in black & white we post rude & nasty comments! C’mon guys, that’s the joy of cooking after all. Think out of the box, twist it up, make it your own before sounding off with comments. Try it….you might like it>

  7. Fabulous,,,I made this tonite for dinner and my husband ate 7 of them!
    They were a bit time consuming but worth it. I used shaved steak instead of ground beef and it was delish, will be making them again but on the weekend when I have more time.

    1. I’ve made these stuffed shells about five times. My only deviations from the recipe are including a rib or two of minced celery and I use a poblano instead of bell pepper. This is my husband’s absolute favorite pasta recipe by a long shot. DON’T EXCLUDE THE KETCHUP OR WORCESTERSHIRE! It does some kind of umami magic in the beef.