Philly Cheesesteak Stuffed Pasta Shells Recipe

If you’re a fan of Philly cheesesteak sandwiches but want to shake things up a bit, you’re going to absolutely adore this Philly Cheesesteak Stuffed Pasta Shells Recipe. I discovered this delicious twist years ago, and it quickly became a family favorite. Creamy, cheesy, and loaded with that classic Philly cheesesteak flavor, it’s comfort food with a fun, pasta-shell twist. Stick with me here — I’ll walk you through everything so you nail it perfectly every time.

this Recipe

Ingredients You’ll Need

When you look at the ingredients for this Philly Cheesesteak Stuffed Pasta Shells Recipe, you’ll see it’s a smart blend of simple staples that pack a punch. Choosing quality ground beef and fresh veggies really makes the flavors pop.

• Ground Beef: I like using lean ground beef so it’s flavorful but not greasy.
• Butter: Adds richness when cooking the veggies—don’t skip it!
• Yellow Onion: Finely diced, it softens and sweetens perfectly alongside the peppers.
• Green Bell Pepper: Brings a mild crunch and freshness that balances the richness.
• Ketchup: A touch of tangy sweetness that deepens the sauce’s flavor.
• Worcestershire Sauce: The umami kick that makes this truly Philly.
• Kosher Salt & Black Pepper: Essential seasonings to bring everything together.
• Cheddar Cheese: Cubed for melting delightfully on top and inside.
• Jumbo Pasta Shells: Perfect for stuffing—be sure to cook until al dente so they hold up in the oven.
• Cornstarch: Helps thicken the creamy sauce without lumps.
• Milk (whole recommended): For richness and smooth texture in the sauce.
• Beef Broth: Adds depth and moistness when baking.

Variations

I love making this recipe just as is, but sometimes, I like to switch up the veggies or cheeses to keep things interesting. Don’t hesitate to personalize it based on what you have on hand or your dietary needs.

• Variation: Swap cheddar for provolone or mozzarella for a gooier, milder taste — I did this once and it was a hit with the kids.
• Vegetarian version: Use mushrooms and extra peppers instead of beef, and maybe add some plant-based beef crumbles.
• Spice it up: Add some hot sauce or diced jalapeños if you like a little kick — I usually put this option on the side for guests.
• Different protein: Ground chicken or turkey can be great substitutes when you want something lighter.

How to Make Philly Cheesesteak Stuffed Pasta Shells Recipe

Step 1: Brown the Beef to Perfection

Start by heating your cast iron skillet and adding the lean ground beef. I’ve learned that letting it brown undisturbed until a nice deep crust forms on about half the meat really amps up the flavor — so don’t rush by stirring too often! Once browned, remove most of the beef but leave the delicious fat behind.

Step 2: Sauté Veggies in Butter

Next, melt the butter in the same skillet and toss in diced onions and green bell peppers. Let the veggies sizzle undisturbed for a couple of minutes before stirring to get that nice caramelization. I find this adds natural sweetness and depth that your taste buds will thank you for.

Step 3: Combine Beef and Sauce Ingredients

Return the browned beef to the pan with the veggies. Stir in ketchup, Worcestershire sauce, salt, and pepper — this combo brings that iconic Philly cheesesteak flavor right out in full force. Take it off the heat now because you’ll use this to stuff your pasta shells.

Step 4: Stuff Those Jumbo Pasta Shells

Make sure your jumbo pasta shells are cooked al dente — soft but still holding firm so they don’t fall apart when you stuff them. Use a small spoon to fill each shell with the beef and veggie mixture, then top generously with half your cubed cheddar cheese. The melted cheese adds that luscious, melty texture to every bite.

Step 5: Make the Creamy Cheese Sauce

Using the same skillet, whisk together beef broth, milk, and cornstarch to create a silky base. Return the heat on medium and slowly add the remaining cheddar cubes, whisking constantly until thickened and smooth. Pour about half of this rich cheese sauce around the stuffed shells — this keeps everything nicely moist during baking.

Step 6: Bake and Serve

Pop the skillet or transfer to a baking dish and bake at 350°F for about 10 minutes, just enough to melt the cheese topping to ooey-gooey perfection. Serve with the remaining cheese sauce drizzled on top or on the side for dipping. Trust me, this finishing touch makes all the difference.

How to Serve Philly Cheesesteak Stuffed Pasta Shells Recipe

Garnishes

I usually sprinkle some fresh chopped parsley or green onions on top—it freshens up the dish and adds a subtle bite. A small dash of cracked black pepper right before serving elevates the flavors too. For a little extra indulgence, a drizzle of hot sauce on the side never hurts.

Side Dishes

This recipe is a meal itself, but I like pairing it with a crisp green salad or some garlicky roasted broccoli to add a fresh crunch and balance all that cheesy goodness. Sometimes, I make a quick tomato soup on the side for dipping—total comfort food heaven.

Creative Ways to Present

For special occasions, I’ve lined the stuffed shells in a pretty ceramic baking dish and sprinkled extra shredded cheese over the top for a bubbling golden crust. Serving on individual plates with a small spoon for the cheese sauce always makes my guests smile. It’s such a fun way to elevate this casual meal.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, where they hold up nicely for 3 to 4 days. When I reheat, I cover the shells to keep them moist, so they don’t dry out—a lesson I learned after some sad, crumbly leftovers.

Freezing

This Philly Cheesesteak Stuffed Pasta Shells Recipe freezes beautifully. I freeze the stuffed shells before baking and store the sauce separately. When you’re ready, thaw overnight and bake as directed. It’s a lifesaver for busy weeks!

Reheating

Reheat in the oven at 325°F, covered with foil to keep the moisture in, for about 15-20 minutes. You can also microwave individual servings on medium power in short bursts — just be careful not to dry them out. Adding leftover cheese sauce on top warms things up beautifully.

FAQs

Final Thoughts

I absolutely love how this Philly Cheesesteak Stuffed Pasta Shells Recipe gives you all the comfort and flavor of a classic sandwich — but with a fun, cozy pasta twist that’s perfect for weeknights or special dinners. When I first tried it, I was amazed at how easy it was to make and how much my family liked it. You’ll find it’s a crowd-pleaser whether you’re cooking for your kids, friends, or just treating yourself. Give it a go and watch those jumbo shells disappear faster than you can say “cheesesteak!”

Print