The Best Philly Cheesesteak Stuffed Shells

5 from 14 votes

The Best Philly Cheesesteak Stuffed Shells

These Philly Cheesesteak Stuffed Shells are filling, delicious, and cheesy. Each shell is stuffed with a flavorful ground beef and veggie mixture. Then, they're covered in an ooey-gooey, rich cheese sauce. Serve these stuffed shells with a loaf of crusty bread for a comforting meal.

Prep Time20

Cook Time55

Total Time1 15

Course: Main

Cuisine: American

Servings:

Author: Brianna May

Equipment

Ingredients

Beef Filling

1 Tablespoon unsalted butter
1 pound 90/10 ground beef
1 teaspoon Morton kosher salt*
freshly ground black pepper
5 ounces baby bella mushrooms, diced finely
1 green bell pepper, diced finely
1 onion, diced finely
5-6 cloves garlic, minced
1 Tablespoon Worcestershire
1 Tablespoon ketchup
28 jumbo shells, about 8 ounces

Cheese Sauce

3 Tablespoons unsalted butter
1/4 cup all purpose flour
2 cups nonfat milk
1/2 teaspoon Morton kosher salt*
4 ounces American cheese, sliced or cubed
4 ounces (1 cup) sharp cheddar cheese, shredded*
1/4 cup diced pickled jalapeños
4 ounces sharp cheddar cheese, cubed*

Instructions

Preheat the oven to 400 degrees and bring a large pot of salted water to a boil (for the shells). While the water heats, melt 1 Tablespoon of the butter in a large skillet over medium high heat. Add the ground beef, salt, and pepper. Sauté for 2-3 minutes. Add the mushrooms. Sauté for another 2 minutes. Lastly, add the peppers, onions, garlic, Worcestershire, and ketchup. Cook until most of the water has evaporated from the vegetables. Set aside.
1 Tablespoon unsalted butter, 1 pound 90/10 ground beef, 1 teaspoon Morton kosher salt*, freshly ground black pepper, 5 ounces baby bella mushrooms, diced finely, 1 green bell pepper, diced finely, 1 onion, diced finely, 5-6 cloves garlic, minced, 1 Tablespoon Worcestershire, 1 Tablespoon ketchup
While the meat finishes cooking, cook the pasta for 1 minute less than the instructions on the package in salted water. (For reference, mine says to cook for 9 minutes, so I boil it for 8 minutes).
28 jumbo shells, about 8 ounces
In a medium saucepan, melt 3 Tablespoons of the butter over medium heat. Whisk in the flour until a smooth paste forms. Add the milk and whisk until the mixture begins to thicken and simmer.
3 Tablespoons unsalted butter, 1/4 cup all purpose flour, 2 cups nonfat milk
Turn the heat to low. Stir in the salt, American cheese, and shredded cheddar cheese. Continue stirring until the cheese is melted. Stir in the jalapeños.
1/2 teaspoon Morton kosher salt*, 4 ounces American cheese, sliced or cubed, 4 ounces (1 cup) sharp cheddar cheese, shredded*, 1/4 cup diced pickled jalapeños
Grease a 9 x 13 inch baking dish. Pour about 1 cup of the cheese sauce into the bottom. Stuff each shell with beef filling. Place into the dish.
Pour the remaining sauce on top.
Sprinkle the cheddar cheese cubes on top.
4 ounces sharp cheddar cheese, cubed*
Bake for 15-20 minutes or until the edges begin to bubble.

Notes

Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Cheddar Cheese: If you don’t have cheddar (or don’t like cheddar), you can use nearly any type of melty cheese. A few of my favorites to include in Philly cheesesteak stuffed shells are pepper jack, colby jack, Monterey jack, or mozzarella cheese.
Use American cheese. Many restaurants use American cheese for Philly cheesesteaks. For a more authentic flavor, don’t skip the American cheese in this dish. American cheese also provides an extra ooey-gooeyness to the recipe.
Shred all of the cheese yourself. Pre-shredded cheese has an anti-caking agent on it. Meaning it won't melt as well when it's heated. The best option is buying blocks of cheese and shredding it right before adding it to the recipe.
Salt the pasta water. It’s always a good idea to salt pasta water for recipes. It helps keep the noodles from sticking and adds flavor to the pasta.
Cook off all excess water from the vegetables. If you don’t cook the excess moisture from the veggies, you’ll have a watery dish. The goal of this Philly cheesesteak stuffed shells dish is to be creamy, cheesy, and rich. So, you want to minimize the moisture from the mushrooms and bell peppers as much as possible.
Do not overcook the shells. Only cook the shells until they’re al dente before stuffing them and placing them in the baking dish. If you cook them longer, they’re more likely to become mushy in the oven.

Nutrition