Philly Cheesesteak Stuffed Shells

Let me tell you about my love for Philly Cheesesteak Stuffed Shells. Picture it: a cozy evening with friends gathered around my dining table, laughter fills the air, and the aroma of something absolutely scrumptious wafts from the kitchen. This dish isn’t just a meal; it’s an experience. The merging of tender steak, creamy cheese, and the delightful crunch of peppers tucked into perfectly cooked pasta shells is pure magic. My family had just come home from a long day, and I wanted to create something that would not only satisfy their hunger but also warm their hearts. That’s when Philly Cheesesteak Stuffed Shells came to life. Each bite transports you to a bustling Philadelphia street, where cheesesteaks reign supreme.

Ingredients for Philly Cheesesteak Stuffed Shells

Gathering the right ingredients is the first step in creating delicious Philly Cheesesteak Stuffed Shells. Each component plays a crucial role in building flavor and texture. From the hearty ribeye steak to the creamy ricotta cheese, these ingredients work together to create a comforting dish that satisfies your cravings.

• 12-ounce package of jumbo pasta shells (about 12): The sturdy vessel that holds all the goodness inside.
• 2 tablespoons olive oil: Adds richness and helps sauté the vegetables.
• 1 ½ pounds ribeye steak (sliced thinly) or 1 pound 90% lean ground beef: The star protein that infuses the dish with flavor.
• ½ medium white onion (diced small): Brings sweetness and depth to the filling.
• 1 medium to large red bell pepper (seeded and diced small): Adds a pop of color and sweetness.
• 1 medium to large green bell pepper (seeded and diced small): Offers a slight bitterness that balances the dish.
• 2 to 4 cloves garlic (finely minced): A must-have for that aromatic touch.
• 1 tablespoon Worcestershire sauce: Enhances the umami flavor.
• 1 teaspoon salt: Essential for seasoning.
• ¾ teaspoon freshly ground black pepper: Adds a subtle kick.
• 15 ounces ricotta cheese: Creamy and rich, it holds the filling together.
• 1 large egg (lightly beaten): Acts as a binder for the filling.
• 1 cup shredded provolone cheese (divided): Melts beautifully and adds flavor.
• ¾ to 1 cup shredded Parmesan cheese (divided): Adds a nutty richness.
• 22-ounce jar Alfredo sauce or 2.75 cups homemade Alfredo sauce (or as desired): The luscious sauce that ties everything together.

Instructions for Philly Cheesesteak Stuffed Shells

Cooking is a journey, and making Philly Cheesesteak Stuffed Shells is no exception. Follow these steps to create a dish that will impress your family and friends. Each step is designed to guide you through the process, ensuring that your shells are filled with deliciousness.

1. Preheat your oven to 400°F (200°C) and spray a 9×13-inch casserole or baking dish with cooking spray; set aside. This ensures your stuffed shells won’t stick and helps them bake evenly.

2. To a large pot of boiling water, cook the jumbo pasta shells as directed on the package, usually around 8 to 10 minutes. Drain well and set aside. You want them al dente since they’ll continue cooking in the oven.

3. While the shells are boiling, heat a large skillet over medium-high heat and add the ribeye steak or ground beef. Cook until no longer pink, stirring and flipping intermittently for even cooking. If you’re using ground beef, break it apart with a spatula as it cooks.

4. Once the meat is cooked, remove it from the skillet and set it aside. Don’t drain the fat and juices; you’ll need them for sautéing the vegetables, which adds flavor.

5. In the same skillet, add the diced onions and diced bell peppers. Sauté over medium-high heat for about 5 minutes or until they’re quite soft. Stir frequently to prevent burning, and add more oil if needed.

6. Add the minced garlic, Worcestershire sauce, salt, and black pepper to the skillet. Cook for an additional minute, stirring constantly until the garlic becomes fragrant.

7. Return the cooked meat to the skillet and stir to combine everything. Remove from heat and set aside to cool slightly.

8. In a large mixing bowl, combine the ricotta cheese, beaten egg, ¼ cup of provolone cheese, and ¼ cup of Parmesan cheese. Mix well until smooth and creamy.

9. Once the meat mixture has cooled a bit, add it to the ricotta mixture and stir until fully combined.

10. Carefully fill each cooked pasta shell with the beef and cheese filling. Place them in the prepared baking dish, touching but not stacking them, which helps them hold their shape.

11. Evenly pour the Alfredo sauce over the stuffed shells. Remember, you can use less sauce if you prefer a drier dish, but don’t skimp too much!

12. Sprinkle the remaining provolone and Parmesan cheese over the top of the shells. This will create a delicious cheesy crust as it bakes.

13. Bake for about 10 to 15 minutes, or until the cheese is bubbling and lightly golden brown. Serve immediately and enjoy the smiles around the table!

14. Storage Tip: Extra shells can be kept airtight in the fridge for up to 5 days or frozen for up to 4 months. When reheating, be gentle to avoid breaking the Alfredo sauce.

Recipe Tips about Philly Cheesesteak Stuffed Shells

When it comes to making Philly Cheesesteak Stuffed Shells, a few extra tips can elevate your dish. Here are some helpful suggestions to ensure your cooking experience is smooth and successful.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave to maintain the delicious creamy texture.
• Freezing: You can freeze the stuffed shells before baking. Just cover them tightly with plastic wrap and foil. They can be baked directly from frozen, but add an extra 10 to 15 minutes to the cooking time.
• Serving Suggestions: Pair with a fresh garden salad or garlic bread to balance the richness of the cheese and meat.
• Vegetarian Option: Substitute the beef with sautéed mushrooms and spinach for a tasty vegetarian version of Philly Cheesesteak Stuffed Shells.
• Custom Sauce: If you enjoy a bit of heat, consider adding some crushed red pepper flakes to the Alfredo sauce for a spicy kick.

Great Combinations for Philly Cheesesteak Stuffed Shells

Serving Philly Cheesesteak Stuffed Shells can be an adventure in creativity. Here’s how to make the most of this dish:

• Side Dishes: A crisp Caesar salad or some garlic bread pairs beautifully, complementing the rich flavors of the stuffed shells.
• Occasions: Perfect for a cozy family dinner or a festive gathering with friends. They’re an ideal choice during the fall, as the weather cools down.
• Seasonal Pairings: Serve with roasted vegetables in the fall, or a fresh summer salad in warmer months to keep things light.
• Storage Tips: Leftovers can be kept in the fridge and reheated. Use a low power setting in the microwave to avoid breaking the sauce.
• Creative Variations: Get adventurous by adding different types of cheese or incorporating other vegetables like mushrooms or zucchini for added texture and flavor.

FAQ

Conclusion

In summary, Philly Cheesesteak Stuffed Shells offer a unique and comforting twist on a classic favorite. The combination of savory beef, creamy cheese, and tender pasta makes it an irresistible dish that everyone will love. I encourage you to give this recipe a try; it’s perfect for any occasion, from casual family dinners to festive gatherings. Your taste buds will thank you!

Philly Cheesesteak Stuffed Shells

The ultimate comfort food, Philly Cheesesteak Stuffed Shells combine savory beef, creamy cheese, and hearty pasta for an unforgettable dish. Perfect for family dinners or gatherings, these shells are a crowd-pleaser that will have everyone coming back for seconds.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 450 kcal

Equipment

• Skillet
• Food Processor
• Oven
• Large Pot
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 12 ounces package jumbo pasta shells about 12
• 2 tablespoons olive oil
• 1.5 pounds ribeye steak sliced thinly OR 1 pound 90% lean ground beef
• 0.5 half medium white onion diced small
• 1 medium to large red bell pepper seeded and diced small
• 1 medium to large green bell pepper seeded and diced small
• 2 to 4 cloves garlic finely minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 0.75 teaspoon freshly ground black pepper
• 15 ounces ricotta cheese
• 1 large egg lightly beaten
• 1 cup shredded provolone cheese divided
• 0.75 to 1 cup shredded Parmesan cheese divided
• 22 ounces Alfredo sauce OR 2.75 cups homemade Alfredo sauce; or as desired

Instructions

 

• Preheat oven to 400°F and spray a 9×13-inch casserole or baking dish with cooking spray; set aside.
• To a large pot of boiling water, cook the jumbo pasta shells as directed; drain well; set aside.
• While the shells are boiling, to a separate large skillet, add the beef and cook over medium-high heat until no longer pink. Stir and flip intermittently to ensure even cooking. If using ground beef, stir and crumble as it cooks to ensure even cooking.
• When done, remove the beef from the skillet and set aside. Note– Do not drain the fat and cooking juices as you will need them for sautéing the onions and peppers.
• To the same skillet, add the onions, peppers, and sauté over medium-high heat for about 5 minutes, or until becoming quite soft; stir frequently. Note– Add additional oil if necessary during the sautéing process.
• Add the garlic, Worcestershire sauce, salt, and black pepper, and cook for 1 minute, or until the garlic is fragrant; stir nearly constantly.
• Add the beef back into the skillet, stir to combine; set aside off the heat.
• To a large mixing bowl, add the ricotta, egg, ¼ cup provolone, ¼ cup Parmesan, and stir to combine.
• Add the beef mixture to the ricotta mixture and stir to combine.
• Fill each of the cooked pasta shells with the beef filling mixture one by one, setting each into the prepared baking dish. Note – Touching is fine and almost better so they don't tip over, but don't stack them on top of each other.
• Evenly pour store-bought Alfredo sauce over the shells. Note– You do not need to use all of it if you don't like as much sauce so use only as much as desired keeping in mind you don't want them to be dry or dry out in the oven.
• Evenly sprinkle the remaining provolone and Parmesan over the top.
• Bake for about 10 to 15 minutes, or until the cheese is bubbling and as lightly golden browned as desired, and serve immediately. Extra shells will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Notes

• Make-Ahead Option: Prep everything, including boiling the shells and making the filling, then stuff the shells and refrigerate for up to 24 hours before baking.
• Temperature Tip: Let the baking dish sit at room temperature for 30-60 minutes before baking if it's been in the fridge. This helps it bake evenly.

Keyword comfort food, Easy Dinner, Philly Cheesesteak, Stuffed Shells

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!