There’s something so comforting about these Philly cheesesteak stuffed shells—like a cross between your favorite hoagie and a cozy pasta dish, all in one bite! This recipe has all the classic cheesesteak flavors: juicy ground beef, savory peppers, and onions, melted provolone, and a creamy sauce that ties everything together. This dish is perfect for those nights when you’re craving something hearty but don’t want to spend hours in the kitchen.
Why You'll Love Philly Cheesesteak Stuffed Shells
Every bite has that beloved Philly cheesesteak taste with beef, peppers, and melty provolone.
Quick prep: Just a bit of chopping, stuffing, and baking—done in about 35 minutes!
Classic flavors: The taste of juicy beef, melted cheese, and savory vegetables make this a family favorite.
Family-friendly: This is one everyone, even picky eaters, will dig into.
Make-ahead friendly: Prep ahead, store, and bake when you’re ready for a stress-free dinner.
Ingredients & Substitutions
To make these Philly cheesesteak stuffed shells, you'll need ground beef, salted butter, diced yellow onion, red and green bell peppers, Worcestershire sauce, ketchup, salt, pepper, provolone cheese, jumbo shells, milk, beef broth, and cornstarch.
- Ground beef: Feel free to swap in ground turkey or chicken if you prefer a lighter option.
- Provolone cheese: Mozzarella works well as a substitute, though it’ll change the flavor slightly.
- Bell peppers and onions: For a shortcut, frozen diced peppers and onions save time without sacrificing flavor.
- Milk: Heavy cream or half-and-half can make the sauce even creamier, though it’s a bit richer.
How to make the best Philly cheesesteak stuffed shells
Preheat your oven to 350°F (175°C) and set a 9x13-inch baking dish aside.
In a large pan over medium-high heat, cook the ground beef until browned. Once fully cooked, remove the beef from the pan, place it in a bowl, and set aside. Leave any drippings in the pan.
In the same pan, add the butter and melt over medium heat. Add the diced onions, red bell pepper, and green bell pepper, stirring occasionally until softened, about 5 minutes. Meanwhile, bring a pot of water to a boil and cook the jumbo shells according to the package directions until al dente. Drain the shells and let cool slightly.
Return the cooked beef to the pan with the vegetables. Add the Worcestershire sauce, ketchup, salt, and pepper, stirring to combine. Remove from heat.
Stuff each cooked shell with the beef and pepper mixture, placing each filled shell in the baking dish. Continue until the dish is full and all shells are stuffed.
Tear the provolone cheese slices into quarters. Place one-quarter of a cheese slice on top of each stuffed shell.
In the same pan, add the milk, beef broth, and cornstarch, stirring over low heat until the cornstarch dissolves. Tear up any remaining provolone cheese and add it to the sauce, stirring until fully melted and smooth.
Pour the cheese sauce evenly over the stuffed shells in the baking dish. Bake for 15 minutes, or until the cheese is melted and bubbly. Once done serve and enjoy!
Expert Tips
Don’t skip browning the beef: Letting the beef brown adds depth and richness to the flavor, so don’t rush this step.
Cook the shells al dente: Boil them until just tender—overcooking makes them harder to stuff and too soft in the final dish.
Pre-mix the sauce: Stir the cornstarch into cold milk first to dissolve it, preventing any lumps in your sauce.
Layer cheese carefully: Tearing the provolone allows you to cover the shells fully, ensuring each one has a delicious cheesy top!
Serving Suggestions
These Philly cheesesteak stuffed shells are filling on their own, but if you’d like to add a little extra to the meal, try these ideas:
- With a side of garlic bread: Perfect for scooping up the creamy sauce and extra cheese.
- Pair with a light salad: A crisp green salad with a tangy vinaigrette helps balance out the richness of the dish.
- Add a few pickles on the side: The tangy crunch adds a fun Philly-inspired touch.
- Serve with fries: Classic cheesesteak style!
Philly Cheesesteak Stuffed Shells
Ingredients
- 1 pound lean ground beef
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 1 12-oz box jumbo shells
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 12 slices provolone cheese
- 1 cup whole milk
- 1 cup beef broth
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Set aside.
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and fully cooked, about 6–8 minutes. Transfer the beef to a bowl and leave any drippings in the skillet.
- In the same skillet, melt the butter over medium heat. Add the onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente. Drain and let cool slightly.
- Return the cooked beef to the skillet with the vegetables. Stir in the Worcestershire sauce, ketchup, kosher salt, and ground black pepper until evenly combined. Remove from heat.
- Stuff each cooked shell with the beef and pepper mixture and arrange the shells in the prepared baking dish.
- Tear the provolone cheese slices into quarters. Place one quarter of a cheese slice on top of each stuffed shell.
- In the same skillet, combine the milk, beef broth, and cornstarch over low heat. Stir continuously until the cornstarch dissolves and the sauce begins to thicken slightly, about 2–3 minutes.
- Add the remaining provolone cheese and stir until fully melted and smooth.
- Pour the cheese sauce evenly over the stuffed shells. Bake until the cheese is melted and bubbly, about 15 minutes. Let cool slightly before serving.
Notes
- Let the shells cool slightly after boiling to make stuffing easier.
- If the sauce thickens too much before baking, stir in a splash of beef broth or milk to loosen it.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or in a 350°F oven until warmed through.
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