PHILLY CHEESESTEAK STUFFED SHELLS
These Philly Cheesesteak Stuffed Shells are packed with juicy beef, sautéed peppers, and onions, all smothered in a creamy provolone sauce. It’s a comforting fusion of Italian pasta and classic Philly flavor in every bite.
Ingredients
- 20 jumbo pasta shells
- 1 lb ground beef or shaved steak
- 1 tablespoon olive oil
- 1 green bell pepper diced
- 1 small onion diced
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1½ cups shredded provolone cheese
- 1 cup ricotta cheese optional for creamy filling
- 2 cups Alfredo sauce or homemade provolone cheese sauce
- Fresh parsley for garnish
Instructions
- Cook Shells: Boil jumbo shells in salted water until al dente. Drain and set aside.
- Make Filling: In a skillet, heat olive oil. Cook beef with garlic, peppers, onions, salt, and pepper until beef is browned and veggies are soft.
- Stuff Shells: Mix half the provolone (and ricotta if using) into the beef. Fill each shell with the mixture.
- Assemble and Bake: Pour half the sauce into a baking dish. Arrange stuffed shells over sauce. Top with remaining sauce and cheese.
- Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and broil for 3–5 minutes until bubbly.
- Serve: Garnish with chopped parsley and serve warm.
Notes
- Make Ahead: Prepare shells up to 1 day in advance and refrigerate. Add 5 minutes to baking time if chilled.
- Flavor Twists: Add mushrooms or hot peppers for extra depth. Use a homemade cheese sauce for richer flavor.
- Serving Suggestions: Serve with garlic bread and a crisp green salad for a full meal.
- Storage Tips: Leftovers keep well in the fridge for 3–4 days. Reheat in oven or microwave until heated through.
- Allergy-Friendly: Use gluten-free pasta shells and dairy-free cheese and sauce alternatives if needed.