Kitchen notes · a little help before you start
Philly Cheesesteak Stuffed Shells Recipe
Stuffed shells with beef and cheddar sound like a good dinner for a hearty appetite. You get savory filling inside each piece of pasta, with extra cheese sauce waiting to be spooned over. Find a seat and leave room on your plate for another shell.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Original yield
- Serves 6
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Beef
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Brown before breaking up
Let a deep crust develop on the ground beef before breaking it apart and continuing to brown it.
2. Take filling off the heat
Remove the seasoned beef mixture from the heat before spooning it into the cooked jumbo shells.
3. Whisk before reheating the pan
Combine broth, milk and cornstarch in the same pan before turning the heat back on for the sauce.
Get to know the ingredients
Cooked jumbo shells
The shells need to be cooked before filling; these directions begin their assembly with the pasta ready.
Divide the cheddar cubes
Half the small cheddar cubes top the filled shells. The remaining cheese is whisked gradually into the sauce.
Diced green pepper
Brown the diced bell pepper with onion and butter after removing the beef, pausing between stirs as directed.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 14 steps completeMake room for Philly Cheesesteak Stuffed Shells Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep sauce for serving
Pour half the sauce around the shells before baking to melt the cheese, then serve with the remaining sauce.
A little more help as you go
The beef fat can stay
When removing the browned beef, the directions allow leaving its fat in the pan for the vegetables.
Add sauce cheese gradually
Whisk the remaining cheddar in a little at a time and continue until the sauce has thickened.
A few questions you might have
Does the ketchup go into the cheese sauce?
It seasons the beef filling with Worcestershire sauce, salt and pepper before that mixture is spooned into shells.
Do I pour sauce over the shells?
The directions pour about half around the filled shells before baking, reserving the rest to serve alongside.
Should the vegetables soften before the beef returns?
Give the onion and pepper their brief browning stages in butter, then return the beef and add its seasonings.
Does the oven stage cook raw beef?
The beef is browned in the skillet first. The assembled shells bake briefly to melt their cheese topping.
Can I use the same pan for sauce?
Yes. After filling the shells, use that pan for the broth, milk, cornstarch and remaining cheddar sauce.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinnerthendessert.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
