Okay, so you know how sometimes you just CRAVE a Philly Cheese Steak? That gooey, savory, oh-so-satisfying combination of thinly sliced steak, melted cheese, and maybe some peppers and onions if you’re feeling fancy? Well, imagine all that deliciousness, but nestled inside a giant pasta shell, smothered in even MORE cheese. That’s exactly what these **Philly Cheese Steak Stuffed Shells** are, and trust me, they’re a game-changer. They’re like if lasagna and a Philly Cheese Steak had a baby, and it was the most delicious, comforting, family-friendly dish EVER. I’m serious, I made these last week and they were gone in a flash! It’s a fun twist on a classic, and I think you’re gonna love it.
What is Philly Cheese Steak Stuffed Shells?
Alright, let’s break it down. These **Philly Cheese Steak Stuffed Shells** are essentially jumbo pasta shells, cooked until perfectly al dente, and then stuffed with a savory mixture of thinly sliced steak (ribeye is my go-to!), sauteed onions and peppers, and a creamy, cheesy sauce. Think of it as a deconstructed Philly Cheese Steak, but instead of a roll, you’re using pasta as the vehicle for all that goodness. It’s essentially comfort food elevated, a fun and interactive way to enjoy a classic flavor combination. I always add a little provolone on top before baking – that’s key. It’s a crowd-pleaser, it’s relatively easy to make, and it’s a guaranteed hit with both kids and adults. I mean, who doesn’t love pasta and cheese?
Why you’ll love this recipe?
Okay, where do I even begin? There are SO many reasons why I absolutely adore these **Philly Cheese Steak Stuffed Shells**. Let’s start with the flavor. The combination of the savory steak, the sweet onions and peppers, and the creamy, cheesy sauce is just heavenly. It’s a symphony of flavors that dance on your tongue, I swear!
What I love most about this recipe is how easy it is to make. Is it a good idea to throw together an outfit? I’ve made this on a weeknight after work more times than I can count! If you have a pantry, you probably already have most of the ingredients in your fridge. What makes it a lifesaver?
How much steak does it cost? I sometimes substitute ground beef with steak to stretch it a little further. Is there a huge win in versatility? Can you customize the filling with your favorite veggies, add different cheeses, or even spice it up? What’s a good hot sauce?
Is it satisfying? What’s so comforting about a big plate of cheesy pasta? All that savory goodness. If you’re a fan of Philly Cheese Steaks (like me) then why not try them out? What’s a fun way to enjoy new flavors? If you like this, you might also enjoy my Creamy Tomato Pasta Bake – it’s another family favorite!
How do I make Philly Cheese Steak Stuffed Shells?
Quick Overview
Making these **Philly Cheese Steak Stuffed Shells** is easier than you might think! You’ll start by cooking the jumbo pasta shells. While those are cooking, you’ll prepare the amazing filling. This involves sauteing thinly sliced steak with onions and peppers, and then mixing it all together with a creamy, cheesy sauce. Then, you’ll stuff each shell with the filling, arrange them in a baking dish, top with even MORE cheese (because why not?), and bake until bubbly and golden brown. It’s super simple, and I promise, the results are SO worth it.
Ingredients
For the Main Batter: What is the significance of
* 1 (12 ounce) package jumbo pasta shells
* Water, for boiling
* Salt, for seasoning the water
For the Filling:
* 1 pound ribeye steak, thinly sliced (I find that partially freezing it for about 30 minutes makes it easier to eat). Is it easier to slice thinly?
* 1 large onion, thinly sliced
* 1 green bell pepper, thinly sliced
* 2 cloves garlic, minced
* 8 ounces Cream Cheese, softened
* 1/2 cup milk (I’ve even used almond milk and it works great!)
* 1/2 cup shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
* 1 teaspoon Italian seasoning
* Salt and pepper to taste
For the Topping: What is the
* 1 cup shredded provolone cheese (this is the key, trust me!)
* Optional: Chopped fresh parsley, for garnish
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. I usually use a little cooking spray, but you can also use butter or olive oil. Make sure the pan is well-greased so the shells don’t stick!
Step 2: Cook the Pasta Shells
Bring a large pot of salted water to boil. Add the jumbo pasta shells and cook according to package directions, but cook them for 1-2 minutes. What is the best way to spend less than the recommended time? If you bake them, you want them to be al dente, so they don’t get mushy when you cook them. How do you drain the shells and rinse them with cold water to stop the cooking process. Set them aside to cool.
Step 3: Prepare the Steak and Vegetables
While the pasta is cooking, heat a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned. Remove the steak from the skillet and set aside. Add the onion and green bell pepper to a large skillet and cook until softened, about 5-7 minutes. Remove from the heat and set aside. Add the minced garlic and cook for another minute until fragrant. How do you burn garlic?
Step 4: Make the Creamy Cheese Sauce
In a large bowl, combine the Cream Cheese, milk, mozzarella cheese and Parmesan cheese. Set aside. Italian seasoning, salt and pepper. How do you customize the flavors? I like to add a pinch of red pepper flakes to my diet.
Step 5: Combine Filling
Add the Cooked Steak and vegetables to the creamy cheese sauce and mix well to combine. Make sure everything is evenly distributed throughout the sauce.
Step 6: Stuff the Shells
How do you stuff a pasta shell with steak and cheese? I find it easiest to use a spoon or even my fingers (just make sure they’re clean!). Don’t overstuff the shells, but make sure they’re filled generously.
Step 7: Assemble and Bake
Arrange the Stuffed Shells in the prepared baking dish. They can be snug, but don’t overcrowd them. Sprinkle shredded provolone cheese evenly over the top of the stuffed shells. Is the cheese melted in the preheated oven?
Step 8: Cool & Serve
How do I remove the baking dish from the oven and let the Philly Cheese Steak Stuffed Shells cool for a few minutes? Just a few minutes before serving. Garnish with chopped fresh parsley. Serve warm and enjoy!
What should I serve it with?
What are some good Philly Cheese Steak Stuffed Shells? What are some good ways to round out your meal?
**For a Simple Side Salad: ** A crisp green salad with a light vinaigrette adds some freshness and balance to this salad. The richness of shells. I usually toss mixed greens with tomatoes, cucumbers, and a simple lemon vinaigrette.
**For a Hearty Meal: ** Serve with roasted vegetables, such as broccoli, asparagus, or carrots. The roasted vegetables add some extra nutrients and fiber to the meal. I personally love pairing them with some garlic bread for dipping up the extra sauce.
**For a Party:** These shells are perfect for a party or potluck! Serve them with a variety of sides, such as garlic bread, a Caesar salad, and some appetizers. They’re always a crowd-pleaser. My family loves these during football season!
Really, these shells go with almost anything, so don’t be afraid to get creative and serve them with your favorite sides!
Top Tips for Perfecting Your Philly Cheese Steak Stuffed Shells
Want to take your **Philly Cheese Steak Stuffed Shells** to the next level? Here are a few of my top tips:
**Steak Selection:** Ribeye steak is my personal favorite for this recipe, as it’s tender and flavorful. But you can also use other cuts of steak, such as sirloin or flank steak. Just make sure to slice it thinly against the grain.
**Vegetable Prep:** Don’t skip the sauteeing step for the onions and peppers! This helps to soften them and bring out their sweetness. If you like a little extra flavor, you can also add some mushrooms to the filling.
**Cheese Choice:** Provolone cheese is a classic choice for Philly Cheese Steaks, and it works perfectly in this recipe. But you can also use other cheeses, such as mozzarella, fontina, or even a blend of cheeses. I like to add a little bit of Parmesan cheese to the filling for extra flavor.
**Cream Cheese Consistency:** Make sure the cream cheese is softened before you mix it with the other ingredients. This will help to create a smooth and creamy sauce.
**Don’t Overcook the Pasta:** Cook the pasta shells until they’re al dente, so they don’t get mushy when you bake them. Nobody likes mushy pasta!
**Customize the Filling:** Feel free to customize the filling with your favorite ingredients. You can add different vegetables, cheeses, or spices. Get creative and have fun with it! I tested this with adding jalapenos, and it was a huge success!
**Baking Time:** Keep an eye on the shells while they’re baking, and don’t overbake them. You want the cheese to be melted and bubbly, but you don’t want the shells to dry out.
Storing and Reheating Tips
Got leftovers? No problem! These **Philly Cheese Steak Stuffed Shells** store well in the refrigerator for up to 3-4 days. Here’s how to store them properly:
**Refrigerator Storage:** Let the shells cool completely before storing them in an airtight container in the refrigerator. This will help to prevent them from getting soggy.
**Freezer Instructions:** For longer storage, you can freeze the shells for up to 2-3 months. Wrap them individually in plastic wrap or foil, and then place them in a freezer-safe bag or container.
**Reheating Instructions:** To reheat the shells, you can bake them in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave them for a few minutes, but they may not be as crispy.
**Glaze Timing Advice:** If you froze the shells and want to add more cheese, you can do so before reheating them in the oven. Just sprinkle some extra cheese on top and bake until melted and bubbly.
Frequently Asked Questions
Final Thoughts
These **Philly Cheese Steak Stuffed Shells** are truly something special. They combine the comforting flavors of a classic Philly Cheese Steak with the fun and interactive nature of stuffed pasta shells. They’re easy to make, customizable to your liking, and guaranteed to be a hit with the whole family. Whether you’re looking for a weeknight meal, a party appetizer, or a potluck dish, these shells are the perfect choice. It really reminds me of my childhood, and the joy this dish brought to my family.
If you enjoyed this recipe, be sure to check out my other pasta recipes, like my Creamy Pesto Pasta or my Baked Ziti with Sausage. They’re all equally delicious and easy to make.
Happy cooking, and I can’t wait to hear how your **Philly Cheese Steak Stuffed Shells** turn out! Please leave a comment below and let me know if you tried this recipe or if you have any questions. And don’t forget to rate the recipe and share it with your friends! Bon appétit!
Philly Cheese Steak Stuffed Shells
Ingredients
Main Ingredients
- 1 pound ground beef lean
- 1 cup green bell pepper diced
- 1 cup onion diced
- 2 cups shredded provolone cheese divided
- 12 shells jumbo pasta shells cooked and drained
- 1 tablespoon olive oil
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, heat the olive oil and sauté the onions and bell peppers until soft.
- Add the ground beef to the skillet and cook until browned. Drain excess fat.
- Stir in 1 cup of the shredded provolone cheese until melted.
- Stuff each cooked pasta shell with the beef mixture and place them in a baking dish.
- Sprinkle the remaining cheese over the shells and bake for 15-20 minutes until cheese is golden and bubbly.
