Cheesesteak Stuffed Shells – Full Recipe and Guide

This recipe is the perfect fusion of classic Philly cheesesteak flavors with rich, cheesy pasta. It’s comfort food that combines juicy beef, sautéed peppers and onions, and a creamy cheese sauce, all stuffed into tender pasta shells. Whether you’re hosting a dinner party or looking for a family-friendly weeknight meal, these stuffed shells are sure to impress.

Ingredients Breakdown

For the Shells

• Jumbo Pasta Shells – Look for large pasta shells specifically labeled for stuffing. Cook them al dente so they hold their shape during baking. You’ll need about 20-24 shells.
• Olive Oil – For sautéing the filling.
• Beef or Ribeye – Ground beef works great, but for an authentic cheesesteak flavor, thinly sliced ribeye or sirloin is a game-changer. Use about 1 lb.
• Onion and Bell Peppers – Essential for the classic Philly flavor. A combination of green, red, or yellow bell peppers adds color and sweetness.
• Mushrooms (Optional) – Add mushrooms for an umami boost.
• Garlic – Enhances the overall flavor with a rich aroma.

For the Cheese Sauce

• Butter and Flour – Creates a roux that thickens the sauce.
• Milk – Use whole milk for creaminess, but half-and-half or heavy cream can make it even richer.
• Provolone or Mozzarella – Melty, gooey cheese that’s signature to cheesesteaks. Provolone is the most authentic, but mozzarella offers a stretchier texture.
• Parmesan – Adds a salty, nutty flavor to balance the sauce.

For Topping

• Mozzarella or Provolone – For that irresistible golden layer on top.
• Parmesan – A finishing touch to add a bit of sharpness.
• Fresh Parsley – Optional, but adds a fresh pop of color for serving.

Step-by-Step Instructions

1. Boil the Pasta Shells

• Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, following the package instructions.
• Drain and rinse under cold water to stop the cooking process. Lay the shells on a baking sheet so they don’t stick together.

2. Prepare the Cheesesteak Filling

• In a large skillet, heat the olive oil over medium heat.
• Add the ground beef or thinly sliced ribeye. Break the ground beef apart with a spatula or cook the ribeye until browned and no longer pink.
• Toss in the diced onion, bell peppers, and mushrooms. Cook for about 6-8 minutes until the vegetables soften.
• Add the garlic and sauté for another minute.
• Season with salt and pepper to taste.

3. Make the Cheese Sauce

• In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly.
• Gradually pour in the warm milk while whisking to prevent lumps.
• Continue to whisk until the sauce thickens (about 3-4 minutes).
• Remove from heat and stir in the provolone (or mozzarella) and Parmesan cheese until the sauce is velvety and smooth.

Tip: If the sauce is too thick, add a splash of milk to thin it out.

4. Assemble the Shells

• Preheat the oven to 375°F (190°C).
• Grease a large baking dish with olive oil or non-stick spray.
• Fill each pasta shell with a generous scoop of the cheesesteak filling. Arrange them in the baking dish, open side up.

5. Pour the Cheese Sauce

• Pour the warm cheese sauce evenly over the stuffed shells, making sure they’re well coated.

6. Add the Toppings

• Sprinkle shredded mozzarella or provolone over the top, followed by Parmesan.

7. Bake to Perfection

• Cover the dish with foil and bake for 20 minutes.
• Remove the foil and continue baking for another 10-15 minutes until the cheese is bubbly and golden brown.

8. Serve and Enjoy

• Garnish with freshly chopped parsley and serve hot. These shells pair beautifully with a crisp green salad or garlic bread.

Customization and Variations:

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