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Philly Cheesesteak Stuffed Shells

by anny

Welcome to our blog, where we bring you mouth-watering recipes that are easy-to-prepare and guaranteed to satisfy your cravings. Today, we’re excited to share a twist on the classic Philly cheesesteak sandwich – introducing Philly Cheesesteak Stuffed Shells! This recipe combines two of America’s most loved dishes into one delicious meal that will leave everyone at the table asking for more. So grab your apron, let’s get cooking!

For all you Philly cheesesteak lovers out there, these Philly cheesesteak stuffed shells are for you! These shells are packed with all the flavors of a classic Philly cheesesteak, including tender steak, onions, peppers, and of course, cheese! Plus, they’re baked in a delicious marinara sauce for even more flavor. These are the perfect comfort food for any occasion.

If you love cheesesteaks and you love Italian food, then you need to try this recipe! Philly cheesesteak stuffed shells are the perfect combination of two of your favorite things. The best part is that they’re easy to make and only require a few ingredients.

So why should you try this recipe? First, it’s a great way to get your cheesesteak fix without having to go out for one. Second, it’s a fun twist on traditional Italian cuisine. And third, it’s sure to please everyone at your next dinner party or potluck. So what are you waiting for? Give these Philly cheesesteak stuffed shells a try today!


If you’re looking for a fun and easy way to switch up your traditional stuffed shells recipe, then you’ve got to try these Philly cheesesteak stuffed shells! Packed with all the flavors of a classic cheesesteak sandwich, these shells are sure to be a hit with the entire family. Here are a few pro tips to help you make the perfect Philly cheesesteak stuffed shells:

1. Be sure to use good quality beef for your filling. We recommend using a leaner cut of steak, such as sirloin or flank steak, so that it’s not too greasy.

2. If you want extra cheesy shells, top them with a little shredded mozzarella cheese before baking.

3. Don’t overcook the beef! You want it to be nice and juicy, so cook it until it’s just slightly pink in the center.

4. Serve these shells with a side of sautéed veggies or a simple salad for a complete meal.

Conclusion & Recipe:

If you love Philly cheesesteaks and stuffed shells, then you’ll love this recipe for Philly Cheesesteak Stuffed Shells! The shells are filled with a cheesy beef filling and topped with melty cheese. They’re perfect for a weeknight meal or entertaining guests. Serve them with a side of salad or roasted vegetables for a complete meal.

Philly Cheesesteak Stuffed Shells

If you love Philly cheesesteaks and stuffed shells, then you'll love this recipe for Philly Cheesesteak Stuffed Shells!
Prep Time 15 mins
Cook Time 25 mins
Course Dinner, Main Course
Cuisine American
Servings 6
Calories 464 kcal


  • 1 lb lean ground beef
  • 2 tablespoons butter
  • 1 small diced yellow onion
  • 1 small green bell pepper diced
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire Sauce
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces of cheddar cheese cut into small cubes (divided).
  • 24 jumbo pasta shells cooked
  • 1 tablespoon cornstarch
  • 1 cup milk I used whole milk
  • 1 cup beef broth


  • Preheat the oven to 350°F
  • Place the ground beef in a large cast-iron skillet. After it has browned, remove the meat from the skillet and let it cool.
  • Mix the ground beef with the oil and cook until the crust is formed on approximately 50 to 60 percent of the beef.
  • You can remove the beef, but you can also leave the fat. Add the butter, the onions, and bell peppers.
  • Brown for 1-2 min, stirring then brown for 1-2 min again.
  • Return the beef to the pan.
  • Stir the Worcestershire sauce, ketchup, salt, and black pepper into a saucepan.
  • Remove it from the heat and add it to the pasta shells.
  • Each shell should be topped with cheese cubes (use half of the cheese).
  • In the same saucepan, add the beef broth and milk. Stir well before turning off the heat.
  • Mix in the remaining cheddar cheese one at a time and whisk for 3 to 5 minutes or till thickened.
  • Use about half of the sauce to coat the shells.
  • To melt the cheese, bake in the oven for ten minutes
  • Serve with any remaining sauce.