Philly Cheesesteak Stuffed Shells
Directions
- 1Preheat your oven to 350°F (175°C).
- 2Set a 9x13-inch baking dish aside.
- 3In a large pan over medium-high heat, cook the ground beef until browned.
- 4Once fully cooked, remove the beef from the skillet, placing it in a bowl, and set aside.
- 5Leave any drippings in the skillet.
- 6In the same pan, add the butter and melt over medium heat.
- 7Add the diced onions, red bell pepper, and green bell pepper, stirring occasionally until softened, about 5 minutes.
- 8Meanwhile, bring a pot of water to a boil and cook the jumbo shells according to the package directions until al dente.
- 9Drain the shells and let cool slightly.
- 10Return the cooked beef to the pan with the vegetables.
- 11Add the Worcestershire sauce, ketchup, salt, and pepper, stirring to combine.
- 12Remove from heat.
- 13Stuff each cooked shell with the beef and pepper mixture.
- 14Place each filled shell in the baking dish.
- 15Continue until the dish is full and all shells are stuffed.
- 16Tear the provolone cheese slices into quarters.
- 17Place one quarter of a cheese slice on top of each stuffed shell.
- 18In the same pan, add the milk, beef broth, and cornstarch, stirring over low heat until the cornstarch dissolves.
- 19Tear up any remaining provolone cheese and add it to the sauce, stirring until fully melted and smooth.
- 20Pour the cheese sauce evenly over the stuffed shells in the baking dish.
- 21Bake for 15 minutes, or until the cheese is melted and bubbly.
- 22Once done serve and enjoy!
Ingredients
- 1 pound lean ground beef
- 2 tablespoons salted butter
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 slices provolone cheese
- 12 oz box jumbo shells
- 1 cup milk
- 1 cup beef broth
- 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!
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