Philly Cheesesteak Stuffed Shells
These Philly Cheesesteak Stuffed Shells are full of all the flavors you love in a delicious pasta dish! Pasta shells full of seasoned ground beef, green peppers, onions and cheese, and topped with a creamy homemade alfredo sauce. Your whole family will love this delicious meal!
Who doesn’t love a delicious philly cheesesteak? It is one of my favorite sandwiches ever, the flavors blend so beautifully, and they are super easy to make. In this recipe we’ve combined the flavors of a philly cheesesteak with tender pasta shells to create a comfort food recipe that checks all the boxes!
This recipe can be made with simple ingredients you can find in any grocery store, they are perfect for weeknight meals or entertaining a crowd! Serve them up with a side salad and some fresh bread for an amazing meal.
- Other Recipes You’ll Love
- Pizza Casserole
- Easy Stuffed Shells
- Vegetarian Baked Ziti
FAQ & Tips
What can I use to substitute the ground beef-
If you don’t have any ground beef, or prefer something else you can easily swap out other meat in this dish. You can use ground chicken or turkey if you want to use ground meat. Or if you prefer steak you can use shaved beef, or thinly cut sirloin steak. If you’re using steak the kind of steak matters, you’ll want something tender that can be cut thinly or chopped into small pieces. Whatever meat you choose you want it to be small enough to mix in well with the other ingredients.
Can I use a jar of sauce?
These shells are covered with a creamy homemade delicious cheese sauce but if you need a shortcut you can use a jar of premade alfredo sauce or cheddar cheese sauce. You’ll just want to make sure to use a creamy cheese sauce for the best result and flavor!
Can this be made ahead?
Yes! These can be made ahead and refrigerated or frozen. If you’re making them ahead of time you can assemble the whole casserole, allow it to cool, cover tightly and refrigerate overnight. The next day bake according to the recipe right before eating.
To freeze these shells-
Once the shells have been assembled place them on a baking sheet and place in the freezer until frozen, then place in an airtight container. When you’re ready to eat them place them in a baking dish, you can allow them to thaw and then continue the recipe covering them with sauce and cheese and baking. Or if they are frozen you’ll need to cover the pan with foil and bake for about half an hour, then remove the foil and bake according to the recipe.
Here’s what you’ll need to make these Philly cheesesteak shells
Philly Cheesesteak Stuffed Shells Ingredients-
1 Tablespoon Olive Oil
1 lb lean Ground Beef
1 Tablespoon Worcestershire sauce
1 Tablespoon Ketchup
2 Garlic Cloves, minced
1 Green Bell Pepper, diced
1 Onion, diced
1 Cup Ricotta Cheese
Salt and pepper to taste
3/4 cup provolone slices, chopped
1 Box Jumbo Pasta Shells
For the Alfredo Sauce
8 oz mushrooms sliced (optional)
1 Garlic Clove, minced
1 Stick Butter
1 Cup Half and Half
4 oz Cream Cheese
1 teaspoon Italian Seasoning
1/2 Cup Grated Parmesan Cheese
Here’s how to make these stuffed shells
Frist preheat oven to 350 degrees
Place a large pot of water on the stove and add a pinch of salt. Heat over high heat to bring to a rolling boil.
Meanwhile in a large skillet, brown ground beef seasoned with a little salt and pepper.
Drain ground beef leaving one tablespoon of grease from ground beef in the skillet. Set ground beef aside. Add olive oil to pan and sauté onion and peppers together. Once onion is translucent and the peppers are soft, add minced garlic and cook over medium heat until fragrant around 1 minute.
Place the ground beef back into the pan and add Worcestshire sauce, ketchup and more salt and pepper to taste. Stir and cook together for a few minutes. Remove from heat and set aside
In a medium skillet, melt 1 tablespoon butter and cook sliced mushrooms until water is released. Add minced garlic and cook until fragrant. Remove from pan and set aside.
In a large bowl, mix the ricotta cheese and 1/2 cup chopped provolone cheese. Add in the meat mixture and stir until everything is evenly combined.
Cook the sells according to their package directions to al dente. Drain and allow to cool enough to handle.
Carefully stuff a cooked pasta shell with the meat and cheese mixture and place in a 13×9 baking dish. Repeat until all the shells are stuffed and the baking dish is full of rows of stuffed shells.
Set aside the pan while you make the sauce.
To make the sauce-
In a medium saucepan over medium-high heat melt the rest of the butter. Add the cream cheese and continue heating until the cream cheese is melted and creamy.
Turn the heat down to medium and slowly add in the half and half stirring until smooth.
Add the Italian seasoning and parmesan cheese and stir until smooth and the sauce begins to thicken. Add in the mushrooms back and salt and pepper to taste.
Pour the sauce evenly over the top of the shells and around the shells.
Sprinkle the remaining chopped provolone cheese across the top of the shells.
Place in the oven for 25 minutes or until sauce is. bubbly and the cheese is melted.
Serve hot topped with chopped fresh parsley if desired.
Store any leftovers in an airtight container.
Philly Cheesesteak Stuffed Shells
Ingredients
- 1 Tablespoon Olive Oil
- 1 lb lean Ground Beef
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Ketchup
- 2 Garlic Cloves minced
- 1 Green Bell Pepper diced
- 1 Onion diced
- 1 Cup Ricotta Cheese
- Salt and pepper to taste
- 3/4 cup provolone slices chopped
- 1 Box Jumbo Pasta Shells
- For the Alfredo Sauce
- 8 oz mushrooms sliced optional
- 1 Garlic Clove minced
- 1 Stick Butter
- 1 Cup Half and Half
- 4 oz Cream Cheese
- 1 teaspoon Italian Seasoning
- 1/2 Cup Grated Parmesan Cheese
Instructions
- Frist preheat oven to 350 degrees
- Place a large pot of water on the stove and add a pinch of salt. Heat over high heat to bring to a rolling boil.
- Meanwhile in a large skillet, brown ground beef seasoned with a little salt and pepper.
- Drain ground beef leaving one tablespoon of grease from ground beef in the skillet. Set ground beef aside. Add olive oil to pan and saute onion and
- peppers together. Once onion is translucent and the peppers are soft, add minced garlic and cook over medium heat until fragrant around 1 minute.
- Place the ground beef back into the pan and add Worcestshire sauce, ketchup and more salt and pepper to taste. Stir and cook together for a few minutes. Remove from heat and set aside
- In a large bowl, mix the ricotta cheese and 1/2 cup chopped provolone cheese. Add in the meat mixture and stir until everything is evenly combined.
- Cook the sells according to their package directions to al dente. Drain and allow to cool enough to handle.
- Carefully stuff a cooked pasta shell with the meat and cheese mixture and place in a 13×9 baking dish. Repeat until all the shells are stuffed and the baking dish is full of rows of stuffed shells.
- Set aside the pan while you make the sauce.
- To make the sauce-
- In a medium skillet, melt 1 tablespoon butter and cook sliced mushrooms until water is released. Add minced garlic and cook until fragrant. Remove from pan and set aside
- In a medium saucepan over medium-high heat melt the rest of the butter. Add the cream cheese and continue heating until the cream cheese is melted and creamy.
- Turn the heat down to medium and slowly add in the half and half stirring until smooth.
- Add the Italian seasoning and parmesan cheese and stir until smooth and the sauce begins to thicken. Add in the mushrooms back and salt and pepper to taste.
- Pour the sauce evenly over the top of the shells and around the shells.
- Sprinkle the remaining chopped provolone cheese across the top of the shells.
- Place in the oven for 25 minutes or until sauce is. bubbly and the cheese is melted.
- Serve hot topped with chopped fresh parsley if desired.
- Store any leftovers in an airtight container.
