Cheesesteak Stuffed Shells
Cheesesteak Stuffed Shells are a fun twist on a classic dish! These stuffed pasta shells combine the flavors of a cheesesteak sandwich with a comforting pasta dish. Filled with beef, peppers, onions, and a creamy cheese sauce, it’s a meal that everyone will love.
Why Make This Recipe
Making Cheesesteak Stuffed Shells is a great way to enjoy the iconic flavors of a cheesesteak in an easy and satisfying format. It’s perfect for busy weeknights, family gatherings, or just when you crave something hearty. Plus, these shells are fun to make and even better to eat!
How to Make Cheesesteak Stuffed Shells
Ingredients
- 12 oz box of Jumbo shells
- 14 oz of shaved steak (or a pound of ground beef)
- 2 large chopped bell peppers
- 1/2 a yellow onion
- 2 tablespoons of oil
- Kinders buttery steakhouse seasoning (to taste)
- Scoop of minced garlic
- 3 tablespoons of Worcestershire sauce
- 3 tablespoons 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 they are al dente. Drain and set them aside.
- In a large skillet, heat the oil over medium heat. Add the shaved steak (or ground beef), chopped bell peppers, and yellow onion. Cook for about 8 minutes, seasoning well.
- Add the minced garlic to the meat mixture and cook for another minute until it becomes fragrant.
- Stir in the Worcestershire sauce and mix everything thoroughly. Set the meat mixture aside.
- In another skillet, melt the butter over medium heat. Whisk in the flour to create a paste, then gradually add the milk while whisking. Continue to whisk until the mixture thickens, about 5 minutes. Add the provolone cheese and mix until well combined.
- Preheat your oven to 350 degrees Fahrenheit.
- Stuff each cooked shell with the meat mixture and place them in a 9×13 inch baking pan. Pour the cheese sauce over the stuffed shells.
- Cover the pan with foil and bake for 30 minutes. After that, uncover the pan and bake for an additional 5-10 minutes until bubbly and golden. Enjoy!
How to Serve Cheesesteak Stuffed Shells
Serve Cheesesteak Stuffed Shells straight from the oven, and watch your family’s eyes light up! They make a great main dish and can be served with a simple side salad or garlic bread for a complete meal.
How to Store Cheesesteak Stuffed Shells
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the stuffed shells before baking. Just cover them tightly and they’ll keep in the freezer for up to 3 months.
Tips to Make Cheesesteak Stuffed Shells
- Make sure not to overcook the Jumbo shells; you want them slightly firm to hold the filling well.
- Feel free to add mushrooms or other vegetables to the meat mixture for extra flavor.
- For an added kick, sprinkle some crushed red pepper flakes in the meat mixture.
Variation
You can make these stuffed shells using chicken or turkey instead of beef. Simply cook the meat as you would with the beef and follow the rest of the recipe.
FAQs
1. Can I use regular pasta shells instead of Jumbo ones?
Yes, you can use regular pasta shells, but you will need to use more shells since they are smaller.
2. What other cheeses can I use besides provolone?
You can substitute provolone with mozzarella, cheddar, or any cheese you prefer that melts well.
3. Can I prepare these stuffed shells ahead of time?
Absolutely! You can assemble the stuffed shells and store them in the fridge for a day or freeze them for a later meal. Just add a little extra baking time if they’re frozen.
