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Philly Cheesesteak Stuffed Shells Recipe

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4.3 from 62 reviews

A delicious twist on the classic Philly cheesesteak, these Philly Cheesesteak Stuffed Shells combine tender sirloin or ribeye steak with sautéed peppers, onions, and mushrooms, all stuffed inside jumbo pasta shells and baked with a creamy cheese blend for a hearty and comforting meal.

  • Total Time: 1 hour
  • Yield: 4-6 servings

Ingredients

Pasta

  • 12 ounces jumbo pasta shells

Steak and Vegetables

  • 1 pound thinly sliced steak sirloin or ribeye, cut into small pieces
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 8 ounces mushrooms, sliced
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup beef broth

Cheese Mixture

  • 8 ounces cream cheese, softened
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup shredded provolone cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Other

  • Cooking spray

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the stuffed shells.
  2. Cook Pasta Shells: Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly so they can be handled.
  3. Cook Steak: Heat olive oil in a large skillet over medium-high heat. Add the steak pieces and cook until no longer pink. Remove the cooked steak and set aside.
  4. Sauté Vegetables: In the same skillet, add more olive oil if needed. Sauté the onion, green bell pepper, and mushrooms until tender. Season with salt, pepper, garlic powder, and onion powder to enhance flavor.
  5. Combine Steak and Vegetables: Return the steak to the skillet with the vegetables. Stir in beef broth and simmer until most of the liquid has evaporated, intensifying the flavors. Remove from heat.
  6. Prepare Cheese Mixture: In a mixing bowl, combine softened cream cheese, 1 cup of mozzarella, provolone, Parmesan, and chopped parsley. Mix well until smooth and evenly blended.
  7. Stuff Shells: Take each cooked jumbo shell and spoon a generous amount of the cheese mixture inside. Top each stuffed shell with the Philly cheesesteak mixture, ensuring an even distribution.
  8. Arrange and Bake: Place the stuffed shells in a baking dish sprayed with cooking spray. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover the dish with foil.
  9. Bake Covered: Bake in the preheated oven for 20-25 minutes until the cheese melts and the filling is hot and bubbly.
  10. Bake Uncovered: Remove the foil and continue baking for another 5-10 minutes to allow the tops to brown lightly for a delicious golden finish.
  11. Serve: Remove from the oven and garnish with additional chopped parsley if desired. Serve hot for best taste and texture.

Notes

  • Cook pasta shells al dente since they will further cook in the oven to avoid them becoming too soft.
  • For easier slicing of the steak, freeze it for 15-20 minutes beforehand to firm it up.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days for best freshness.
  • Nutritional content can vary depending on specific brands and ingredient measurements used; consider using a nutrition calculator for precise values.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/philly-cheesesteak-stuffed-shells-recipe/