Philly Cheesesteak Stuffed Shells

35 mins
Serves 5
https://parallelplates.com/philly-cheesesteak-stuffed-shells/?utm_source=msn&utm_medium=page&utm_campaign=

Directions

  1. 1Preheat your oven to 350°F (175°C).
  2. 2Preheat your oven to 350°F (175°C).
  3. 3Preheat your oven to 350°F (175°C).
  4. 4Set a 9x13-inch baking dish aside.
  5. 5Set a 9x13-inch baking dish aside.
  6. 6Set a 9x13-inch baking dish aside.
  7. 7In a large pan over medium-high heat, cook the ground beef until browned.
  8. 8In a large pan over medium-high heat, cook the ground beef until browned.
  9. 9In a large pan over medium-high heat, cook the ground beef until browned.
  10. 10Once fully cooked, remove the beef from the skillet, placing it in a bowl, and set aside.
  11. 11Once fully cooked, remove the beef from the skillet, placing it in a bowl, and set aside.
  12. 12Once fully cooked, remove the beef from the skillet, placing it in a bowl, and set aside.
  13. 13Leave any drippings in the skillet.
  14. 14Leave any drippings in the skillet.
  15. 15Leave any drippings in the skillet.
  16. 16In the same pan, add the butter and melt over medium heat.
  17. 17In the same pan, add the butter and melt over medium heat.
  18. 18In the same pan, add the butter and melt over medium heat.
  19. 19Add the diced onions, red bell pepper, and green bell pepper, stirring occasionally until softened, about 5 minutes.
  20. 20Add the diced onions, red bell pepper, and green bell pepper, stirring occasionally until softened, about 5 minutes.
  21. 21Add the diced onions, red bell pepper, and green bell pepper, stirring occasionally until softened, about 5 minutes.
  22. 22Meanwhile, bring a pot of water to a boil and cook the jumbo shells according to the package directions until al dente.
  23. 23Meanwhile, bring a pot of water to a boil and cook the jumbo shells according to the package directions until al dente.
  24. 24Meanwhile, bring a pot of water to a boil and cook the jumbo shells according to the package directions until al dente.
  25. 25Drain the shells and let cool slightly.
  26. 26Drain the shells and let cool slightly.
  27. 27Drain the shells and let cool slightly.
  28. 28Return the cooked beef to the pan with the vegetables.
  29. 29Return the cooked beef to the pan with the vegetables.
  30. 30Return the cooked beef to the pan with the vegetables.
  31. 31Add the Worcestershire sauce, ketchup, salt, and pepper, stirring to combine.
  32. 32Add the Worcestershire sauce, ketchup, salt, and pepper, stirring to combine.
  33. 33Add the Worcestershire sauce, ketchup, salt, and pepper, stirring to combine.
  34. 34Remove from heat.
  35. 35Remove from heat.
  36. 36Remove from heat.
  37. 37Stuff each cooked shell with the beef and pepper mixture.
  38. 38Stuff each cooked shell with the beef and pepper mixture.
  39. 39Stuff each cooked shell with the beef and pepper mixture.
  40. 40Place each filled shell in the baking dish.
  41. 41Place each filled shell in the baking dish.
  42. 42Place each filled shell in the baking dish.
  43. 43Continue until the dish is full and all shells are stuffed.
  44. 44Continue until the dish is full and all shells are stuffed.
  45. 45Continue until the dish is full and all shells are stuffed.
  46. 46Tear the provolone cheese slices into quarters.
  47. 47Tear the provolone cheese slices into quarters.
  48. 48Tear the provolone cheese slices into quarters.
  49. 49Place one quarter of a cheese slice on top of each stuffed shell.
  50. 50Place one quarter of a cheese slice on top of each stuffed shell.
  51. 51Place one quarter of a cheese slice on top of each stuffed shell.
  52. 52In the same pan, add the milk, beef broth, and cornstarch, stirring over low heat until the cornstarch dissolves.
  53. 53In the same pan, add the milk, beef broth, and cornstarch, stirring over low heat until the cornstarch dissolves.
  54. 54In the same pan, add the milk, beef broth, and cornstarch, stirring over low heat until the cornstarch dissolves.
  55. 55Tear up any remaining provolone cheese and add it to the sauce, stirring until fully melted and smooth.
  56. 56Tear up any remaining provolone cheese and add it to the sauce, stirring until fully melted and smooth.
  57. 57Tear up any remaining provolone cheese and add it to the sauce, stirring until fully melted and smooth.
  58. 58Pour the cheese sauce evenly over the stuffed shells in the baking dish.
  59. 59Pour the cheese sauce evenly over the stuffed shells in the baking dish.
  60. 60Pour the cheese sauce evenly over the stuffed shells in the baking dish.
  61. 61Bake for 15 minutes, or until the cheese is melted and bubbly.
  62. 62Bake for 15 minutes, or until the cheese is melted and bubbly.
  63. 63Bake for 15 minutes, or until the cheese is melted and bubbly.
  64. 64Once done serve and enjoy!
  65. 65Once done serve and enjoy!
  66. 66Once done serve and enjoy!

Ingredients

  • 1 pound lean ground beef
  • 1 pound lean ground beef
  • 1 pound lean ground beef
  • 2 tablespoons salted butter
  • 2 tablespoons salted butter
  • 2 tablespoons salted butter
  • 1 yellow onion diced
  • 1 yellow onion diced
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 1 red bell pepper diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 green bell pepper diced
  • 1 green bell pepper diced
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 2 tablespoons ketchup
  • 2 tablespoons ketchup
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 12 slices provolone cheese
  • 12 slices provolone cheese
  • 12 slices provolone cheese
  • 12 oz box jumbo shells
  • 12 oz box jumbo shells
  • 12 oz box jumbo shells
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 1 cup beef broth
  • 1 cup beef broth
  • 1 cup beef broth
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch

Equipment

9x13-inch baking dishlarge panbowlpot

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!