Philly Cheesesteak Stuffed Shells
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
45 mins
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Servings
6
-
Calories
729 kcal
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Course
Main Course
Philly Cheesesteak Stuffed Shells
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Philly cheesesteak stuffed shells are loaded with a creamy, beefy, and cheesy filling, smothered in a homemade Alfredo sauce, and baked until bubbly. Made with simple ingredients, it's the perfect family-style dinner idea for any night of the week!
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Ingredients
For the Stuffed Shells
- 20 jumbo shells
- 1 Tablespoon olive oil
- 1 pound ground beef
- 1 Tablespoon ketchup
- 1 Tablespoon Worcestershire sauce
- 3 cloves garlic minced
- 1 green bell pepper diced
- 1 onion sliced thin
- salt and black pepper
- 1 cup ricotta cheese
- ¾ cup Provolone cheese diced
For the Creamy Alfredo Sauce
- 8 oz mushrooms sliced
- 2 garlic cloves minced
- 1 tick butter
- 1 cup half and half
- ½ cup Parmesan Cheese
- 4 oz cream cheese
- 2 teaspoons Italian seasoning
Instructions
- Preheat oven to 350° F
Cook the Shells
- Fill a large pot with water and bring to a boil.
- Add the shells and cook for 3 minutes less time than package directions indicate.
Cook the Meat Mixture
- Add the ground beef to large skillet and brown until no longer pink.
- Pour into a colander to drain grease.
- Add olive oil, green peppers and onions to the same skillet and saute until the onions are tender and the peppers are softened.
- Then add the minced garlic and for 1 additional minute.
- Add the ground beef back into the skillet.
- Add in the ketchup, Worcestershire sauce, salt and pepper and stir to combine well.
- In a medium mixing bowl, combine the ricotta cheese and ½ cup diced provolone cheese.
- Add the cooked meat mixture into the cheese mixture and stir to combine.
- Spoon the mixture into each cooked shell with meat/ cheese mixture and into a 13x9 baking dish.
Make the Alfredo sauce.
- Add 1 tablespoon butter and mushrooms to a skillet and saute for approximately 3-4 minutes stirring continuously.
- Add 2 cloves minced garlic and saute for an additional minute then set aside.
- In a medium pot, add the remaining butter and cream cheese melt together over medium heat.
- Slowly stir in the half and half and continually stir until creamy.
- Add the Italian seasoning and parmesan cheese and stir to combine.
- Add the cooked mushrooms into the sauce and stir then pour the alfredo sauce all over the top of the stuffed shells.
- Top with remaining ¼ cup of provolone cheese.
- Bake for 25 minutes or until the cheese has melted.
Notes
- Substitute thinly sliced steak like ribeye or flank steak instead of ground beef
- Top with cheddar cheese if desired.
- Leave out the peppers if preferred.
Nutrition Information
Show Details
Serving
3shells
Calories
729kcal
(36%)
Carbohydrates
31g
(10%)
Protein
33g
(66%)
Fat
53g
(82%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
2g
Monounsaturated Fat
18g
Trans Fat
2g
Cholesterol
156mg
(52%)
Sodium
617mg
(26%)
Potassium
671mg
(19%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1211IU
(24%)
Vitamin C
20mg
(22%)
Calcium
429mg
(43%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 729 kcal
% Daily Value*
| Serving | 3shells | |
| Calories | 729kcal | 36% |
| Carbohydrates | 31g | 10% |
| Protein | 33g | 66% |
| Fat | 53g | 82% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 617mg | 26% |
| Potassium | 671mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1211IU | 24% |
| Vitamin C | 20mg | 22% |
| Calcium | 429mg | 43% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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