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Irresistible Philly Cheesesteak Stuffed Shells

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A comforting fusion dish combining classic Philly cheesesteak flavors with jumbo pasta shells, stuffed with savory beef, peppers, and onions, then baked in a creamy, cheesy sauce.

Ingredients

  • 20 jumbo pasta shells
  • 2 cups ground beef or thinly sliced steak
  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • 4 oz (115g) cream cheese
  • 1 cup provolone cheese, shredded or sliced
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup beef broth
  • Salt to taste
  • Black pepper to taste
  • 1 tsp Italian seasoning
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Cook jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool.
  2. Heat olive oil in a large skillet over medium heat.
  3. Sauté chopped onion and bell pepper until softened.
  4. Add minced garlic and cook for 1 minute until fragrant.
  5. Add ground beef or sliced steak and cook until browned and fully cooked.
  6. Reduce heat and stir in cream cheese until melted and combined.
  7. Pour in beef broth to create a creamy filling.
  8. Season with salt, pepper, and Italian seasoning.
  9. Fill each shell with the cheesesteak mixture and place in a baking dish.
  10. Top with provolone and mozzarella cheese.
  11. Cover and bake at 180°C (350°F) for 20–25 minutes until cheese is melted and bubbly.
  12. Garnish with fresh parsley and serve warm.

Notes

  • Use thinly sliced steak for a more authentic cheesesteak flavor.
  • Add mushrooms or Worcestershire sauce for extra depth.
  • Keep shells covered while baking to prevent drying out.
  • Can be assembled ahead and refrigerated before baking.
  • Add a splash of broth when reheating to maintain moisture.

Nutrition

Find it online: https://cookedbymaya.com/irresistible-philly-cheesesteak-stuffed-shells/