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A serving of Philly Cheesesteak Stuffed Shells on a plate.

Philly Cheesesteak Stuffed Shells

Shruthi
Indulge in these Philly cheesesteak stuffed shells—filled with savory beef, peppers, and creamy provolone for a quick, family-friendly meal!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6

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.