Philly Cheesesteak Stuffed Shells
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 Servings
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Calories
464 kcal
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Course
Main Course
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Cuisine
American
Philly Cheesesteak Stuffed Shells
Description
The Philly Cheesesteak Stuffed Shells recipe starts by browning lean ground beef in a skillet until a deep crust forms, enhancing the beefy flavor. Sautéed onions and green bell peppers add sweetness and a mild crunch to the filling, complemented by ketchup and Worcestershire sauce for depth and umami. Jumbo pasta shells are cooked and then filled with the meat and vegetable mixture.
Once filled and topped with cheddar cheese cubes, the shells bake in a cheesy sauce created by whisking together beef broth, milk, cornstarch, and the remaining cheddar until thickened. This combination offers tender pasta with a rich, creamy cheese sauce and a savory, slightly sweet beef filling.
This dish works well as a main course for a comforting family dinner and pairs nicely with a simple green salad or steamed vegetables to balance the richness.
Ingredients
- 1 pound ground beef lean
- 2 tablespoons butter
- 1 yellow onion diced, small
- 1 bell pepper diced, small green
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper fresh ground
- 8 ounces cheddar cheese cut into small cubes (divided)
- 24 jumbo pasta shells cooked
- 1 tablespoon cornstarch
- 1 cup milk (I used whole)
- 1 cup beef broth
Instructions
- Preheat the oven to 350 degrees.
- Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
- Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
- Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.
- Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
- Add the beef back into the pan.
- Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.
- Take it off the heat and scoop it into the pasta shells.
- Top each shell with cubes of cheese (use half the cheese for this).
- Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.
- Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.
- Pour about half the sauce around the shells.
- Bake in the oven for 10 minutes to melt the cheese.
- Serve with the remaining sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 464kcal | 23% |
| Carbohydrates | 33g | 11% |
| Protein | 32g | 64% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 100mg | 33% |
| Sodium | 754mg | 31% |
| Potassium | 545mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 17.9mg | 20% |
| Calcium | 344mg | 34% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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