Philly Cheesesteak Stuffed Shells
Hello! My Man loves Philly cheesesteaks, so when The Misplaced Redneck shared a recipe for Philly cheesesteak stuffed shells, I was intrigued.
After reading the recipe I thought I’d give it a try, but there were some obvious changes that needed to be made.
I fixed these the other night and crossed my fingers that My Man would enjoy them. I knew it tasted good because I’d been tasting along the way, but his reaction was really important. After all, he’s the Philly cheesesteak lover in this house.
He loved them so much that he ate 7 in one sitting. Then he took the leftovers for lunch the next day. He said the flavor was spot on.
Even The Girl Child liked them, and she doesn’t give her approval lightly!
Here’s what you’ll need:
1 lb lean ground beef
2 TBSP butter
1 onion (diced)
1 green bell pepper (diced)
2 TBSP ketchup
1 TBSP Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
1 tsp onion powder
8 oz provolone cheese (cut into cubes)
20 jumbo pasta shells (cooked)
1 1/2 TBSP corn starch
1 cup milk
1 cup beef broth
Ok. Let’s do this!
Start by boiling and cooling your pasta so it’s ready when you are!
Preheat oven to 350°
In a large cast iron skillet, start browning your beef over medium high heat. Sprinkle with a little salt and add the onion powder.
When beef is browned remove it from the skillet and set aside.
In the same skillet, melt the butter and add the onions and green peppers.
Saute the vegetables for 3 – 5 minutes.
Add the beef back into the skillet with the onions and green peppers.
Add the ketchup, Worcestershire sauce, salt and pepper to the skillet. Stir to combine.
Give it a taste and adjust seasoning to taste.
Remove skillet from the heat and scoop spoonfuls of the mixture into pasta shells.
Place shells in a casserole dish.
Using about 1/2 of the cheese, top each shell with cubes of cheese. I used provolone because My Man firmly believes that is the cheese that belongs on a Philly cheesesteak. People seem to have very strong beliefs on the subject of which cheese belongs on a Philly cheesesteak. Use whatever cheese you choose.
Return the skillet to the stove. Whisk together the beef broth, milk and cornstarch.
Turn the heat to medium high. Add in the remaining cheese a little at a time. Whisk until cheese melts and sauce thickens a bit. (About 5 minutes)
Give the sauce a taste to determine if you want to add any salt or pepper.
Pour sauce around shells.
Bake for 10 – 12 minutes, or until cheese has melted.
Use sauce to drizzle over shells, if desired, when serving.
If you have any leftovers, simply store them in the refrigerator.
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Philly Cheesesteak Stuffed Shells
Ingredients
- 1 lb lean ground beef
- 2 TBSP butter
- 1 onion diced
- 1 green bell pepper diced
- 2 TBSP ketchup
- 1 TBSP Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp onion powder
- 8 oz provolone cheese cut into cubes
- 20 jumbo pasta shells cooked
- 1 1/2 TBSP corn starch
- 1 cup milk
- 1 cup beef broth
Instructions
- Start by boiling and cooling your pasta so it’s ready when you are!
- Preheat oven to 350°
- In a large cast iron skillet, start browning your beef over medium high heat. Sprinkle with a little salt and add the onion powder.
- When beef is browned remove it from the skillet and set aside.
- In the same skillet, melt the butter and add the onions and green peppers.
- Saute the vegetables for 3 – 5 minutes.
- Add the beef back into the skillet with the onions and green peppers.
- Add the ketchup, Worcestershire sauce, salt and pepper to the skillet. Stir to combine.
- Give it a taste and adjust seasoning to taste.
- Remove skillet from the heat and scoop spoonfuls of the mixture into pasta shells.
- Place shells in a casserole dish.
- Using about 1/2 of the cheese, top each shell with cubes of cheese.
- Return the skillet to the stove. Whisk together the beef broth, milk and cornstarch.
- Turn the heat to medium high. Add in the remaining cheese a little at a time. Whisk until cheese melts and sauce thickens a bit. (About 5 minutes)
- Give the sauce a taste to determine if you want to add any salt or pepper.
- Pour sauce around shells.
- Bake for 10 – 12 minutes, or until cheese has melted.
- Use sauce to drizzle over shells, if desired, when serving.