Cheesesteak Stuffed Shells are a fun twist on the classic cheesesteak sandwich. By stuffing flavorful meat and veggies into jumbo pasta shells and topping it off with a creamy cheese sauce, you create a delicious dish that pleases everyone. This hearty recipe is perfect for family dinners or gatherings with friends.
Why Make This Recipe
If you love cheesesteaks but want to try something different, this recipe is for you. It combines the classic flavors of the sandwich with the comforting texture of pasta. It’s easy to make, and everyone will enjoy the cheesy, meaty goodness. Plus, it’s a great way to sneak in some veggies for a more balanced meal!
How to Make Cheesesteak Stuffed Shells
Making Cheesesteak Stuffed Shells is simple and straightforward. Follow the steps below to whip up this delicious dish in no time!
Ingredients:
- 12 oz box of Jumbo shells
- 14 oz of shaved steak (or 1 pound of ground beef)
- 2 large chopped bell peppers
- 1/2 a yellow onion
- 2 tablespoons of oil
- Kinders buttery steakhouse seasoning (to taste)
- 1 scoop of minced garlic
- 3 TBSP of Worcestershire sauce
- 3 TBSP of butter
- 4 Tablespoons of flour
- 2 1/2 cups of milk
- 1 cup of provolone cheese
Directions:
- Cook the Jumbo shells according to the package instructions until al dente. Set aside.
- In a skillet, heat 2 tablespoons of oil over medium heat. Cook the shaved steak (or ground beef) with the chopped bell peppers and onions for about 8 minutes, seasoning with Kinders buttery steakhouse seasoning to taste.
- Add the minced garlic to the skillet and cook until fragrant. Then mix in the Worcestershire sauce and set aside.
- For the cheese sauce, melt 3 tablespoons of butter in a saucepan. Add 4 tablespoons of flour and whisk together to form a paste. Gradually add 2 1/2 cups of milk while whisking continuously until the mixture thickens. Stir in the provolone cheese and season to taste.
- Preheat the oven to 350°F (175°C). Stuff each shell with the meat mixture and place them in a 9×13-inch baking dish. Pour the cheese sauce over the stuffed shells, cover with foil, and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes until bubbly and golden. Enjoy your Cheesesteak Stuffed Shells!
How to Serve Cheesesteak Stuffed Shells
Cheesesteak Stuffed Shells can be served as the main dish at lunch or dinner. Pair them with a simple salad or garlic bread for a complete meal. Don’t forget to sprinkle some extra cheese on top before serving for a delicious finishing touch!
How to Store Cheesesteak Stuffed Shells
If you have leftovers, store them in an airtight container in the refrigerator. They will stay good for about 3-4 days. To reheat, simply warm them in the oven or microwave until heated through.
Tips to Make Cheesesteak Stuffed Shells
- Make sure to not overcook the pasta shells; they should be al dente for the best texture.
- Feel free to add other veggies such as mushrooms or spinach to the meat mixture for extra flavor and nutrition.
- For a spicier kick, add some sliced jalapeños to the meat mixture.
Variation
You can use different types of cheese for the sauce. Consider using mozzarella or cheddar for a different flavor profile. Additionally, swap the shaved steak for grilled chicken or turkey for a lighter option.
FAQs
1. Can I use regular pasta instead of jumbo shells?
Yes, you can use any pasta you like, but the stuffing process will be different.
2. Is it possible to make this dish ahead of time?
Absolutely! You can prepare the stuffed shells and cheese sauce, then store them in the fridge. Just bake them when you’re ready to eat.
3. Can I freeze Cheesesteak Stuffed Shells?
Yes, you can freeze them before baking. Wrap them tightly and store in the freezer. Bake them directly from frozen, but you may need to add extra baking time.
