Let me tell you about my latest obsession: Philly cheesesteak stuffed shells! Seriously, these are a game changer. I’ve always loved a good cheesesteak, but turning that classic flavor into a cozy pasta dish? Pure genius! Imagine tender pasta shells filled with a savory mix of ground beef, bell peppers, and creamy cheese—it’s like a warm hug on a plate. I got inspired to create this dish after a trip to Philly, where I couldn’t get enough of those iconic sandwiches. Now, I get to enjoy that same deliciousness at home, and trust me, you’ll want to try this twist!
Ingredients
Gather these delicious ingredients to make your Philly cheesesteak stuffed shells come to life!
- 12 large pasta shells (you want them big enough to hold all that goodness)
- 1 lb ground beef (feel free to use lean for a healthier twist)
- 1 cup diced bell peppers (any color you like for that pop of flavor)
- 1 cup diced onions (sweet or yellow work best for this dish)
- 2 cups shredded provolone cheese (the star of the cheesy show!)
- 1 cup cream cheese (for that creamy, dreamy texture)
- 1/2 cup beef broth (adds moisture and enhances the beefy flavor)
- 1 tsp garlic powder (because garlic makes everything better)
- Salt and pepper to taste (don’t forget to season well!)
These ingredients come together to create a comforting and hearty meal that everyone will love. You might even find yourself sneaking bites of the filling before it even makes it into the shells—trust me, it’s that good!
How to Prepare Philly Cheesesteak Stuffed Shells
Alright, let’s dive into the deliciousness! Making these Philly cheesesteak stuffed shells is easier than you might think, and the results are so worth it. Just follow these steps, and you’ll be on your way to a fantastic meal!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is crucial for getting that bubbly, cheesy goodness on top!
- Next, cook the pasta shells according to the package instructions until they’re al dente. You don’t want them too soft since they’ll bake again later. Once done, drain and set them aside.
- While the pasta is cooking, grab a skillet and brown the ground beef over medium heat. Make sure to break it up with a spatula as it cooks for even browning.
- Once the beef is nice and browned, toss in the diced bell peppers and onions. Cook until they’re softened, about 5–7 minutes. The aroma will be heavenly!
- Now, stir in the garlic powder, salt, and pepper. Give it all a good mix, then add in the cream cheese and beef broth. Stir until everything is smooth and creamy; this is where the magic happens!
- Time to stuff those shells! Carefully fill each pasta shell with the beef mixture, packing them in there nicely.
- Place the stuffed shells in a baking dish, and don’t forget to top them generously with that shredded provolone cheese. Yum!
- Finally, pop them in the oven and bake for about 25 minutes, or until the cheese is bubbly and golden. You’ll know they’re ready when your kitchen smells amazing!
And there you have it! You’re just a few steps away from cheesy, savory bliss!
Why You’ll Love This Recipe
Trust me, you’re going to fall head over heels for these Philly cheesesteak stuffed shells! Here’s why:
- It’s a fun twist on classic comfort food that combines two favorites: pasta and cheesesteak!
- Easy to make with straightforward steps—perfect for a weeknight dinner or a cozy gathering.
- The filling is packed with flavor, thanks to the savory beef and colorful veggies!
- Cheesy, creamy, and oh-so-satisfying; each bite is like a warm hug.
- You can whip it up in about 50 minutes, so it fits right into your busy schedule!
Give it a try, and I promise you’ll be coming back for seconds!
Tips for Success
Ready to elevate your Philly cheesesteak stuffed shells to the next level? Here are some of my favorite tips to ensure you nail this dish:
- Don’t overcook the pasta shells; they should be just al dente since they’ll continue cooking in the oven.
- For even more flavor, sauté some mushrooms with the beef—it’s a delicious addition!
- Mix up the cheeses! Try adding some mozzarella or even a sprinkle of Parmesan for a tasty twist.
- Let the stuffed shells sit for a few minutes after baking before serving. This helps everything set together perfectly.
- Pair it with a fresh salad or garlic bread for a complete meal!
Follow these tips, and you’ll impress everyone at the dinner table!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, but here’s a general breakdown for these delicious Philly cheesesteak stuffed shells. Each serving, which is about two stuffed shells, contains approximately:
- Calories: 450
- Fat: 25g
- Protein: 25g
- Carbohydrates: 35g
- Sodium: 800mg
- Saturated Fat: 10g
- Sugar: 2g
- Fiber: 2g
It’s a hearty meal that still keeps things relatively light, making it perfect for any night of the week!
FAQs About Philly Cheesesteak Stuffed Shells
Got questions about these tasty Philly cheesesteak stuffed shells? I’ve got you covered! Here are some common queries:
Can I use a different type of meat?
Absolutely! You can swap the ground beef for ground turkey or chicken for a lighter option. You might even try shredded steak for a more authentic cheesesteak vibe.
What if I don’t have provolone cheese?
No worries! You can use mozzarella, cheddar, or a blend of your favorite cheeses. Each will give a unique twist to the flavor!
Can I prepare these shells ahead of time?
Yes! You can assemble the stuffed shells a day in advance and store them in the fridge. Just bake them when you’re ready to eat!
How do I know when they’re done baking?
They’re ready when the cheese is melted and bubbly, and the edges of the pasta are slightly golden. Your kitchen will smell like heaven!
Can I freeze leftovers?
Definitely! Just make sure to store them in an airtight container. They’ll keep well in the freezer for up to two months. Thaw in the fridge before reheating!
Storage & Reheating Instructions
Leftover Philly cheesesteak stuffed shells can be stored easily! Just place them in an airtight container in the fridge, and they’ll stay fresh for up to 3 days. If you want to keep them longer, you can freeze them! Wrap each shell tightly in plastic wrap and then place them in a freezer-safe container. They’ll last for about 2 months in the freezer.
When you’re ready to enjoy them again, simply thaw in the fridge overnight. Reheat them in a preheated oven at 350°F (175°C) for about 15–20 minutes or until heated through. You can also pop them in the microwave for a quick meal—just make sure to cover them to prevent drying out. Enjoy every cheesy bite!
Serving Suggestions
These Philly cheesesteak stuffed shells are so hearty and satisfying on their own, but pairing them with the right sides can elevate your meal even further! Here are a few ideas:
- Garlic Bread: A warm, crusty garlic bread is perfect for soaking up any extra cheesy goodness left on your plate.
- Fresh Salad: A crisp green salad with a light vinaigrette adds a refreshing contrast to the rich flavors of the shells.
- Roasted Vegetables: Colorful roasted veggies like zucchini, bell peppers, and asparagus will complement the dish beautifully.
- Coleslaw: A tangy coleslaw can provide a nice crunch and balance the creamy filling.
Mix and match these sides to create a delightful meal that everyone will enjoy!
Print
Philly Cheesesteak Stuffed Shells: 7 Ways to Enjoy Bliss
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Philly cheesesteak stuffed shells are a delicious twist on classic stuffed pasta. They combine tender pasta shells with a savory filling inspired by the famous Philly cheesesteak.
Ingredients
- 12 large pasta shells
- 1 lb ground beef
- 1 cup diced bell peppers
- 1 cup diced onions
- 2 cups shredded provolone cheese
- 1 cup cream cheese
- 1/2 cup beef broth
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta shells according to package instructions until al dente.
- In a skillet, brown the ground beef over medium heat.
- Add bell peppers and onions to the skillet and cook until softened.
- Stir in garlic powder, salt, and pepper.
- Mix in cream cheese and beef broth until smooth.
- Stuff each shell with the beef mixture.
- Place the stuffed shells in a baking dish and top with provolone cheese.
- Bake for 25 minutes until cheese is bubbly.
Notes
- Feel free to add mushrooms for extra flavor.
- Use a mix of cheeses for varied taste.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: philly cheesesteak stuffed shells, stuffed shells, pasta recipe, cheesesteak
