By Bring Philly Cheesesteak Stuffed Shells And Cheese to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Philly Cheesesteak Stuffed Shells And Cheese captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Philly Cheesesteak Stuffed Shells And Cheese becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
Lean ground beef; I used 1 Pound.
2 Tbsp.Of softened butter.
A diced yellow onion; I used a small one.
A diced green bell pepper; use a small one.
2 Tbsp.Of ketchup.
1 Tbsp.Of Worcestershire sauce.
1/2 Tsp.Of Kosher salt.
1/2 Tsp.Of ground black pepper.
Cheddar cheese; I used 8-ounces, and cut it into small cubes.
Cooked Jumbo pasta shells, I used 24.
1 Tbsp.Of cornstarch.
210 milliliters.Of whole milk.
210 milliliters.Of beef broth.
How To Make Philly Cheesesteak Stuffed Shells And Cheese
Preheat, your oven at 350 degrees Fahrenheit.
Next, brown the ground beef in a big cast iron pan (which browns quite nicely) until a deep brown crust forms before breaking it up.
Stir in the ground beef and brown until a deep crust forms on about 50% of the steak.
After you’ve removed the meat (but don’t throw away any of the fat), add the butter, onions, and bell peppers.
Let it brown for around 2 minutes before stirring, and let it brown for another 2 minutes before stirring.
Return the steak to the pan and stir well. Then, while stirring, add the ketchup, Worcestershire sauce, salt, and black pepper to the pan.
Remove from the heat and spoon the sauce into the pasta shells. Additionally, each shell should be topped with cheese cubes (use half the cheese for this).
Reheat the beef broth, milk, and cornstarch in the same pan over medium heat until the mixture is thickened.
Continue whisking in the remaining cheddar cheese a bit at a time for 3-5 minutes, or until thickened.
Pour roughly half of the sauce into the shells and set them aside. To melt the cheese, place the dish in the oven for 10 minutes.
Finally, drizzle the remaining sauce over the top of each serving.
PREPARATION STEPS
Preheat, your oven at 350 degrees Fahrenheit.
Stir in the ground beef and brown until a deep crust forms on about 50% of the steak.
Pour roughly half of the sauce into the shells and set them aside. To melt the cheese, place the dish in the oven for 10 minutes.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
