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.
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.
Ingredients
- 1 pound lean ground beef
- 2 tablespoons butter
- 1 small yellow onion diced
- 1 small green bell pepper diced
- 2 tablespoons ketchup
- 1 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)
- 1 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
Made this and it was mediocre. Kinda labor intensive and the cheese sauce was real thin despite adding more cheese and corn starch and cooking it longer. Even tried baking it 20 minutes. We ate it but probably won’t make it again.
This recipe was a nice switch from my normal “meals”! Very nice flavor- loved the sauce!
Just made this for husband’s birthday lunch….very east to make. Only change made was to add fresh diced tomatoes as I had a tomato that needed to be used.
Will give update after lunch with birthday boy?
Delicious! Our family LOVES this recipe.
This was a delicious recipe! Everyone at my house that day loved it and I even brought samples to work and shared the recipe! Unfortunately the store didn’t have shells 🙁 so I went with Manicotti as I was DEAD SET on making this! Then, the manicotti kept splitting so, I opened them up and pretty much ended up with “Philly Cheesesteak lasagna” but, the flavor was on point. I also used lean shaved steak and chopped it up instead of ground beef! Cant wait to make with the shells! Thanks for sharing!
I have made this several times they are delicious! Highly recommend them thank you so much for sharing your recipe! ? I do have a question, can I use half and half if I don’t have milk?
Yeah absolutely, it would just be a little bit richer.
How would provolone or mozzarella work with this recipe?
Delicious, I would do provolone before mozzarella because of the richer flavor.
These were good however it could use more seasonings, more salt and pepper in the cheese sauce to make it more rich and maybe some garlic in mixture. Liked the idea overall.
This was not a successful meal. My boyfriend said it looked like dog food. If I wasn’t smart enough I would have tried to put the meat mixture in uncooked noodles. The sauce never thickened and made the whole meal runny. Definitely wasted 15.00 in meat on this disaster
Was very excited to see this, I am making it this weekend. It looks sooo good and I can’t wait.
Apryl
Family LOVED this dish!! Definitely will be in the regular rotation. Fast and easy!
Loved this easy dinner recipe; it looks like I spent hours in the kitchen. Thank-you for sharing!
Might this be good with provolone instead of cheddar?
Very easy recipe and delicious as well, not to mention my picky brother-in-law loved it! 5 stars plus in my opinion!
Not an easy meal lots of parts to it and turned out awful
Sorry for probably a dumb question, but you didn’t mention if you cook the jumbo shells first before stuffing them. If not, is 10 minutes baking in the sauce time enough for the shells to cook? Thanks.
Hi Susan! The recipe calls for cooked jumbo shells so pre cook them according to the pasta package. Enjoy?
I can’t wait to makes this, Thanks
Hope you enjoy it!
Did not like the taste of cheese sauce made with beef broth. Threw it out and made alfredo sauce which was awesome.
Very yummy! But 24 shells would have been too many, I used about 14. And baking time about 20 minutes. Otherwise I followed the recipe
This recipe does not mention that you have to cook the shells first. I just assumed they cooked in the juices from the steak meat. That didn’t happen. Had to pour beef broth in the bottom of the pan and cover with foil.
Hi, I am not sure where the confusion is, the ingredients are listed “24 jumbo pasta shells, cooked” I hope it still turned out ok for you!
I love these, the cheese sauce just does it for me! The chicken bacon ranch ones are great to. Every recipe I make from Sabrina is so good. Thank you for sharing them and keep em’ coming!
Aww thank you so much Amy!!
Do you think this would freeze well?
Hello, Thanks for providing a good recipe that helped me breakout of my dinner doldrums. What is nice about this recipe is you can change little things like amount of onion and green pepper to make it more your liking. This was my first try and my preference would be more GP, onion and sharper and more cheddar in the shells. My sauce was a little thin so I will do that thicker next time and may try different hamburger. I used 94% lean.
Hello
I’ve recently tried this Philly cheesesteak stuffed shells. It was awesome, but since I did the recipe I’ve been told I have to watch my carb intake. I see the nutrition fact says 33 grams. I’m guessing that’s per serving but what the serving size can’t seem to find that. I’d love to be able to make this again for my family cause they loves it.
Easy to make and tasty. The hardest part was finding the jumbo pasta shells.
Are pasta shells cooked before stuffing?
wondering if these could be made ahead of time or frozen?
I’m actually making them to take to my daughters in Boston tomorrow and will probably eat them tomorrow night or Sunday so I’m doing them ahead of time and then gonna throw them in the oven I’m assuming they’ll come out great
Very good… directions were very good. Pretty labor intensive, but I knew that going in as I’ve made dishes with pasta shells previously. I made it exactly per recipe… wouldn’t change a thing! Thank you! (I’ll post a photo on Pinterest.)
Yeah. So first time ever making a stuffed shell. So the instructions do not say to boil them first. May seem obvious to most but as to never having done this before I followed your directions to the letter. Thought they would cook in the oven. You may want to clarify for future novice cookers like myself. Can’t wait to try again.
Recipie says “jumbo pasta shells cooked”
What is a good side dish for this?
Green salad and garlic bread I think would go great with these shells
I am making this on Monday for my daughter’s bday. If I made it on Sunday how long would I cook it on Monday. It really sounds yummy. Thank you
Sabrina, great recipe. I made it exactly as directed. The only thing I would do differently is double the sauce next time. Note: your video was perfect, but it was only a half recipe (12 shells, vice 24). It would be good to clarify that, and the size of the pan to use (9×12). Thanks, for a delicious recipe!
Trish, thank you for trying this recipe and I thank you for the critique, will keep in mind 🙂
Made this for dinner tonight and it was delish! The only adjustment I made was omitting the butter, draining the fat from the cooked ground beef and cooking the onions and peppers in a little olive oil instead. I struggle with digesting fat and this kept the fat content manageable. The cheese sauce was a little thin, but I actually prefer that to a thick cheese sauce. I served with a side of roasted broccoli which was great for scooping up the last bits of sauce. Will definitely make again!
Jess! I’m so happy you loved this recipe. Thank you for your support and hope you try more recipes!
Hi! I’m allergic to tomatoes. Is there something other than ketchup I can use? This recipe just looks too amazingly yummy to pass up!
Hmm, I’d use A1 sauce if there is no tomato in that.
Velveeta cheese or actual cheddar cheese? Making tomorrow and can’t wait to try!
Cheddar
Hi Sabrina!
Just wondering about the shells. How long do you recommend boiling them for?
I just followed the box directions for al dente. Hope you enjoy it!
This is my go to dinner! The whole family likes it!
That’s amazing to hear, Melissa! Thanks for the 5 stars.
I forgot to mention that fantastic video! What a wonderful bonus to your fabulous recipe. How could anyone not see that these are fully cooked shells being stuffed in the video, is beyond me! ?
“Your -Philly cheesesteak stuffed shells recipe” was out of this world delicious!!
My goodness it was fabulous! Made zero changes to the recipe. The directions were spot on. Such a shame people can’t be bothered to read in full- the entire recipe first.
If they did there wouldn’t be the many mistakes and ugly comments!
Thank you for taking the time out of your busy life to share this fabulous recipe.
Definitely deserves a blue ribbon ? Award.
The entire family devoured every bite and didn’t even have to rinse the plates off before placing them in the dishwasher because they were licked cleaned! Lol ?
I’m looking forward to making many, many of your other fabulous recipes. Thank you again and will be a new subscriber ?
You are so kind, Christine! Thank you so much.
Anyone else have the sauce come out on the runny side. Wasn’t nice and creamy Mac and cheese like
What could I substitute the corn starch with? I have everything but that.
You can use flour or arrowroot as a substitution. Enjoy!
Can this be frozen?
I plan to make this today to freeze for my daughter. Love reading the comments before I make a new recipe. It’s shocking to read the negative/hateful posts. I was taught early-on to read through a recipe before beginning. Many people could resolve their own issues, if they’d do just that.
Thankyou for, the time spent in order to bring, new flavor profiles into our repertoire of possibilities.
Thanks, Sheila.
I made the Philly Cheese steak Stuffed Shells for dinner last evening. The shells were easy to prepare and were delicious!! I used ground sirloin and made around 29 shells. The sauce was so tasty but I would double the sauce recipe. There were no leftovers!! I’ll make this recipe again!! Two thumbs up!
Interested to know how you would freeze these?!! Love your website so much and all the options you give for variations and for freezing!
It can all be frozen. I suggest placing it in an airtight freezer safe container or bag and it should last up to 3 months. I’m so glad you’re enjoying the recipes.
My family loves this meal! It’s one of our go to meals! Packed with flavor!
I’m glad to know it’s such a hit, Melissa.
Recipe sounds great, but don’t say what size pan to use (8”, 9×13? Or to grease or not grease pan)
I used a 9×13 baking dish. Enjoy!
Can these be frozen to have at a later date?
Yes 🙂
Hi!I’m planning to make this tonight but I bought small shells. would it still work if I just mixed it all together instead of stuffing the shells?
Sure 🙂
Not sure the photos do this justice. It’s basically stuffed shells smothered in mac and cheese sauce. I added to the flavors a bit (added some mustard—my favorite on cheesesteaks—to the filling and seasoned the sauce with ground mustard and cayenne) but otherwise made it as-is. Yum!
Do you cook shells first?
Yes, cook them first. 🙂
Can you use the same recipe but use shredded cheese instead?
Sure 🙂
So delicious, quick and easy!
Made this for tonight’s supper. Definitely a keeper.
Made these tonight, oh my yum!!!!
What did you serve as a side with these?