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.



Philly Cheesesteak Stuffed Shells

4.89 from 26 votes
  • Yield: 6 Servings
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
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: 660g, Vitamin C: 17.9g, Calcium: 344g, Iron: 2.8g

All images and text © for Dinner, then Dessert.

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.

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    1. Do you boil the shells? Also when it says pour half the sauce around the shells what do you do with the rest? Pour over top? Looks absolutely delicious!

      1. You are going to want to cook the shells first. You serve the shells with the remaining sauce. Hope this helps – let me know how you like them!

    1. Yes, once stuffed (step 8) I would freeze them. When you’re ready to serve, complete the remaining steps though it will need to be cooked longer since it’s coming from the freezer. Enjoy!

  1. I am going to make this tonight, but instead of cheddar I am going to substitute provolone cheese and I am going to add mushrooms! I think this would taste amazing!

  2. I made those Philly cheese steak stuffed shells last night for my husband. Omg! He fell in love with me all over again. That is the best recipe I’ve made in forever. Wow! Instead of using regular ground beef, I used mild Italian ground seasoned pork. It’s without a doubt the best thing I’ve ever eaten! Thank you

  3. I made these and everyone loved them. Thinking about taking them to church one Sunday. God bless you ma’am. Thx!!

    1. Red bell peppers would be an easy swap for green but substituting a red onion for a yellow would change the taste a bit. Enjoy!

      1. I was thinking the same way and adding Shitake mushrooms and spinach as well, even adding Ricotta and using Mozzarella instead of cheddar. This made me so hungry just writing this! Gotta try this for sure!

  4. Fixed this and my family did not like it. I’m not an inexperienced cook I have been cooking over 50 years. I found the instructions incomplete and confusing. Suggestion proofread or hire someone to proof your recipes before publishing them.

  5. Last few months, I keep coming across these great, varied recipes. Surprise! They’re yours. We’re not bland meat and potatoes folks, but enjoy meals with an international twist. You’re now on my email recipe lists. Keep up sharing these super recipes???????. Thanks for all your work.

  6. 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!

  7. 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!

  8. 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.

  9. 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*.

  10. 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.

  11. 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.

  12. 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!

  13. 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.

  14. 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!

  15. 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.

  16. 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!