Philly Cheesesteak Stuffed Shells

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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

  • Yield: 6 Servings
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina
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.


  • 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


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
  4. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.
  5. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.

  6. Add the beef back into the pan.
  7. Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.
  8. Take it off the heat and scoop it into the pasta shells.
  9. Top each shell with cubes of cheese (use half the cheese for this).
  10. Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.
  11. Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.

  12. Pour about half the sauce around the shells.
  13. Bake in the oven for 10 minutes to melt the cheese.

  14. Serve with the remaining sauce.

Nutrition Information

Yield: 6 Servings, Amount per serving: 464 calories, Serving Size: 4 , Calories: 464g, Carbohydrates: 33g, Protein: 32g, Fat: 22g, Saturated Fat: 12g, Cholesterol: 100mg, Sodium: 754mg, Potassium: 545mg, Fiber: 1g, Sugar: 5g, Vitamin A: 13.2g, Vitamin C: 21.7g, Calcium: 34.4g, Iron: 15.5g

All images and text © for Dinner, then Dessert, Inc.

Keyword: Philly Cheesesteak Stuffed Shells
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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.

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    1. I substituted the cheese sauce mix with a can of cheddar cheese soup mix amd added a half a block of sofened cream cheese yummy theses are the best kinda made it my own. No disrespect to tje original recipe. I also added tomato sauce instead of ketchup

    1. Yes….I cooked a roast for dinner the other night and to make cold cuts with since I have slicer and used some of that (along with some mushrooms?) came out absolutely amazing!!!!!

  1. Sounds like my family will love this and want to try it tomorrow! One thing I’m confused about…it only cooks for 10 minutes??? I’ve read the recipe 3 times and that’s what I’m seeing….help!

    1. No need to worry, everything is cooked in the skillet 🙂 You’re just putting it in the oven at the end to melt the cheese. It’s such a family favorite!! I hope you all enjoy it too.

  2. My boyfriend tagged me in this I made it for dinner tonight and it was amazing…please keep your recipes coming I would like to share some of mine also

  3. Definitely not steak and cheese but super delicious! I got more mac and cheese hints rather then steak and cheese haha!

  4. I’ve made these once already and I am making them again as I write this review. These are to die for! Taste almost exactly like Philly cheesesteak! Thank you so much for the recipe. Definitely a household favorite! ??

    1. You’ll want to place the shells in a 9×13 pan and pour the sauce around them. There’s a video in the post that you can watch too if that helps. Enjoy!!

  5. Wowee, this was amazing and so delicious!! Next time, husband said I should try provolone! This has now been requested to be on dinner rotation!

  6. Yummy but no one in Philly uses green peppers ( or ground meat for that matter). Please, for the love of mike stop with the peppers! In Philly it’s”Wit” – with onions or no onions at all, that’s it! Trust me if you ask for bell peppers at one of the legendary Philly steak joints they will 1. ignore you, 2. mock you or 3. run you out of their establishment. Friendly FYI from a Philly girl.

      1. I’m from Philly and plenty of places offer green peppers, I always get my cheese steak with green peppers…

    1. It’s a preference I’m sure. I don’t like green peppers ‘anything’.. nor would my ground beef be well done. The video was amazing though and the cook should be complimeneted. It’s on the internet. Can’t please everyone. Good job Sabrina!

  7. I subsituted Beef Broth with Mushroom Broth and used the no-name cheddar cheese I had in the fridge. DON’T DO THIS!! ABSOLUTELY GROSS! Stirred and stirred and nothing melted properly and developed little clumps! My milk was new and fine but when we whisked it, it looked like what milk looks like when it’s sour in a coffee cup! Next time I will use the proper ingredients and see if it turns out better… It probably works better with Brand Names.

    Plan B was 4-cheese Classico Alfredo sauce. Saved the meal!

    I will try it again to see if

  8. I’m planning on making this this week…I’m kind of an amateur with cooking but this seems reasonable! Can I use a nonstick skillet instead of cast iron??

    1. Yes, you definitely can. I just prefer a cast iron because I like how it creates a bit more “crust” on the meat while browning. I hope you enjoy it!

  9. Have you ever tried it with provolone cheese? My husband is a big fan of provolone with his cheese steaks lol. Thank you for the recipe.

    1. I’ve never tested it using provolone but it sounds delicious! I’d love to know how it turns out if you decide to try it!

  10. This was absolutely amazing! I used thinly sliced steak and chopped it up a bit as well as adding mushrooms (can’t resist adding mushrooms to my cheese steak)? Will be making this frequently and definitely passing your recipe on to some of my besties!!!!

  11. LOVED this recipe. Have eaten the seasoned meat alone on open buns with provolone!!!! When I did stuuf the shells, I think I am just going to sustitute flour instead of corn starch, as the creamy, cheesy sauce did not seem to thicken as much as shown in the video. I followed the recipe exactly. May also use more cheese. Still SO YUMMY!

  12. Very very good. I followed the recipe exactly, next time I’ll try provolone and baby bella mushrooms. This is a five out of five stars. Super easy

  13. Made this tonight and turned out ok, but not like Philly Cheese Steak. Next time I try it with sliced steak and provolone instead of hamburger, add some more onion as well aa garlic and a little hot sauce.

  14. I’m going to try this out but instead of cheddar ill do a gouda and provolone mix going to be delicious

  15. To the lady with the cheese problem. Never use lo fat cheese. It just doesn’t melt properly. And add the milk and the beef both and the cornstarch before turning the stove back on. Heat and whisk, then add the cheese, small amounts at a time. Whisk some more until starting to thicken. That should solve the curdling problems.

  16. Can I prep this 8hrs before. Then cook it. Just the shells n meat mixture not the cheese ill do that when I get home from my kids ball game..

  17. It would help to do the chopping before you start cooking as the chopping took more time for me than the noodle cooking or the meat browning, so I was not ready to cook the onions and peppers when the meat got done… I had red orange and yellow peppers instead of green…a little sweater…awesome!! Loved it, and my kids did too!

  18. Fabulous! I made the recipe as directed except I added a little extra Worcestershire sauce and a 1/2 tsp marmite for more umami flavor. I will definitely make again.

  19. What’s your opinion on how this is reheated? Could I make it today and put the whole thing in the fridge to reheat for dinner tomorrow and still have it taste good? Thanks!

    1. I would put about a tablespoon of water in with it, cover and reheat in the oven or microwave. The water will help steam the pasta so it doesn’t dry out in the reheating process. Enjoy!

  20. I used to live in Ohio and loved a dish at the Chinese restaurants called War Sui GUI (uncertain spelling). I have been living in Florida for the last 30 years and not been able to find the recipe. It was cubes of coated chicken served on a bed of lettuce covered with a brown gravy and sliced green onions. It came with a side of fried rice. Would you by any chance have this recipe or could you tell me where to find it? Good talking to your dad I love your site.

  21. I LOVE your recipes! Unfortunately I am on the Keto, low carb high fat diet right now so I can’t have these amazing pasta and bread using recipes! I signed up by mistake but I’m staying because I think I can use the recipes without the pasta and stuff cabbage or another veggie, or just make it without bread! I just need colossal willpower! Thank you for sharing your great recipes! And please everyone, if she calls for Worcestershire, don’t leave it out! It’s the secret to many of my own family favorites!

  22. The Philly cheesesteak stuffed shell recipe is a good dish. My problem is if you going to call it Philly cheese steak you should use steak, not ground beef cuz then it’s not called Philly cheese steak. Sorry that’s just my opinion. I’ve been doing cheesesteak stuffed shells ever since I was 18. I do have to say the cheese stuff and doing it with the Worcestershire sauce tastes a lot better.

  23. What is the difference between kosher & regular salt & can you use regular?

    Also just found your site & I’m writing out a grocery list right now so I can start trying some of these wonderful recipes. Thank you so much for sharing them!!

    1. So glad you’re loving the site!

      I prefer using Kosher salt as it doesn’t have the additives that table salt usually has. Also as a trained chef, I just like being able to grab it to measure and put in the dish. Feel free to use regular salt if that’s what you have on hand.

  24. Due to my wife’s hatred of green peppers, I used a half of a red bell pepper. I also sautéed the onion and peppers by themselves until quite soft, increased the corn starch to two tablespoons as one left the sauce too thin. It tasted more like Manwich in a shell. I liked it, wife, not so much. Also used sharp cheddar. I poured all of the sauce into the baking dish and baked for 15 min at 350*.

  25. I made this recipe yesterday for my family. I made about 30 shells, using 3 pounds of ground beef, with sweet peppers and onions. Turned out great, and everyone loved it.
    I drizzled a little extra sauce on top before eating, and topped it with shredded lettuce and sour cream. But with or without the extra toppings, it was a fun and tasty dish.

  26. Just made these using venison chip steak intead of hamburger. Oh my! They are delicious! It only filled about 18 shells, but that was fine for my family of 4. Thanks so much!

  27. These were really delicious! My son said “Wow! These taste JUST like a Philly Cheesesteak!” The only change I made was to use half the amount of bell pepper and to compensate I added 2 jalapenos, 2 small alleppo peppers and a hot cherry pepper because we like things to have a little kick. I’ll definitely make these again!