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
Looks awesome
What size dish? Grease the dish? Sauce was bland, needs seasoning, Worcestershire.
Meat needs more seasoning, some herbs, garlic. Used grated cheese! Came out ok!
This is a one dish meal for us. We use our large cast iron pan from start to finish!
Made these today and my family loves them!!!
Great! Thank you Dee and thanks for the five star review.
made this recipe with steakums. Absolutely delicious
Very tasty
We think so too Tes! Thank you for the 5 star review.
Made this with ground turkey, chicken broth and velvetta. It was DELICIOUS!
That does sound delicious!
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!
If it’s Philly cheese steak stuffed shells why use hamburger instead of maybe shave steak could that be an option
Sure you can use shave steak. Let us know how your Philly Cheesesteak Stuffed Shells turned out!
Can this recipe be easily doubled? I’d like to serve eight at our family dinner.
Yes! Hover over the word “Yield” on the recipe card and move the bar to 8!
I made this for myself and couldn’t believe how good it was! So I made it again for my niece, who has a very picky family. She told me the whole family loved it, and had seconds. I have made it again for myself!
Thank you Kathy!
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.
My husband loved this! Will definitely be making it again.
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.
Your comment made me smile. Enjoy!
I just read your recipe and liked it. Please send me recipes for Keto.
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!
I have made this several times and it’s a delicious recipe
Can this be prepared and frozen? I have a large group to cook for and it helps to prepare some dishes in advance.
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.
When you say too with “sauce”. What sauce are you suggesting?
The sauce on the recipe card is:
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.
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>
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.
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.