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- 20 large pasta shells - 1 lb sirloin steak, thinly sliced - 1 tablespoon olive oil - 1 medium onion, diced - 1 green bell pepper, diced - 2 cloves garlic, minced - 1 cup cream cheese, softened - 1 cup shredded provolone cheese - 1 cup shredded mozzarella cheese - 1 teaspoon Worcestershire sauce - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You will need a few simple tools to make this dish. Gather these items before you start: - Large pot for boiling pasta - Large skillet for cooking steak and veggies - Mixing bowl for the cheese filling - Baking dish for the stuffed shells - Aluminum foil to cover the baking dish - Wooden spoon or spatula for mixing Choosing good brands can really enhance your dish. Here are my top picks: - Pasta: Barilla or De Cecco for pasta shells - Steak: Certified Angus Beef for sirloin steak - Cream Cheese: Philadelphia for a creamy texture - Cheese: Kraft or Sargento for shredded provolone and mozzarella - Olive Oil: California Olive Ranch for a rich flavor This list gives you everything you need to create a fantastic family meal. Enjoy the process and savor the flavors! For more details, check the Full Recipe. To make Philly cheesesteak stuffed shells, first gather all your ingredients. This dish combines tender steak with creamy cheese. You will stuff large pasta shells and bake them until bubbly. It takes about 50 minutes from start to finish. The process is easy and fun, perfect for family meals. 1. Preheat the Oven: Start by heating your oven to 375°F (190°C). 2. Cook the Pasta: Boil water in a large pot. Add the pasta shells and cook them until al dente. Drain the shells and let them cool for a bit. 3. Sauté the Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced sirloin steak. Season it with salt and pepper. Cook for about 3-4 minutes until browned. Set the steak aside. 4. Cook the Vegetables: In the same skillet, add diced onion and green bell pepper. Sauté for about 5 minutes until soft. Add minced garlic and cook for one more minute. 5. Combine Steak and Veggies: Put the cooked steak back in the skillet. Drizzle in Worcestershire sauce and mix well. Remove the skillet from heat. 6. Mix the Cheese Filling: In a bowl, combine softened cream cheese, provolone cheese, and half of the mozzarella cheese. Add the steak and veggies to the cheese mix. Stir until well blended. 7. Stuff the Shells: Take a pasta shell and fill it with the steak and cheese mix. Place each stuffed shell in a greased baking dish. Fit them snugly together. 8. Add More Cheese: Sprinkle the rest of the mozzarella cheese over the filled shells. 9. Bake in the Oven: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly. 10. Garnish and Serve: Before serving, add chopped parsley on top for color. - Prep Time: 20 minutes - Total Cooking Time: 50 minutes - Oven Temperature: 375°F (190°C) For more details, check the Full Recipe. Enjoy cooking and sharing this tasty meal! To make the best Philly Cheesesteak Stuffed Shells, keep these tips in mind: - Cook Pasta Al Dente: This helps shells hold their shape and not become mushy. - Use Quality Steak: Sirloin works great, but ribeye adds more flavor. Choose what you enjoy. - Mix Cheese Well: Ensure cream cheese blends smoothly with the other cheeses for a creamy filling. - Don’t Overstuff: Fill each shell generously, but avoid overfilling to prevent spills during baking. Here are some common slip-ups to watch for: - Skipping the Cooling Step: Let the pasta shells cool slightly before stuffing. This keeps them from tearing. - Not Seasoning Enough: Season every layer. The steak, veggies, and cheese all need flavor. - Forgetting to Cover: Cover the dish with foil while baking. This helps cook evenly and keeps the cheese moist. Want to take your stuffed shells up a notch? Try these ideas: - Add Spices: A pinch of smoked paprika or Italian seasoning can boost flavor. - Mix in Veggies: Mushrooms or spinach can add texture and nutrition to the filling. - Top with Sauce: Drizzle marinara or Alfredo on top before baking for extra richness. - Use Different Cheeses: Mixing cheddar or gouda with provolone can create a unique taste. These tips and tricks will help you create a flavorful family meal with your Philly Cheesesteak Stuffed Shells. For the complete instructions, check out the Full Recipe. {{image_4}} You can turn Philly cheesesteak stuffed shells into a veggie delight. Replace the sirloin steak with mushrooms, lentils, or tempeh. These ingredients add great texture and flavor. Use a mix of bell peppers, zucchini, and spinach for more color and nutrition. For a vegan cheese option, try cashew cream cheese or dairy-free mozzarella. These swaps keep your dish tasty and filling without the meat. Feel free to get creative with your fillings. You can mix in cooked chicken, ground beef, or even shrimp. For a spicy kick, add jalapeños or hot sauce to the filling. You can also layer in some sautéed mushrooms or caramelized onions for added depth. Top with different cheeses, like cheddar or gouda, to switch things up. This way, each bite can be a surprise. To make this dish gluten-free, use gluten-free pasta shells. Many brands offer great options that taste just as good. You can also substitute the Worcestershire sauce with a gluten-free version. Ensure all other ingredients are gluten-free, like the cheese. This way, everyone can enjoy this hearty meal without worry. You can find the full recipe [here](#). To store leftover stuffed shells, let them cool first. Place them in an airtight container. Make sure to separate layers with parchment paper to avoid sticking. You can keep them in the fridge for up to three days. You can freeze these stuffed shells for later enjoyment. Follow these steps: - Cool Completely: Allow the cooked shells to cool fully. - Wrap Well: Use plastic wrap or aluminum foil to wrap the shells tightly. - Use a Freezer Bag: Place the wrapped shells in a freezer-safe bag. Remove as much air as possible. - Label and Date: Write the date on the bag. This helps you track how long they’ve been frozen. To thaw, move the shells from the freezer to the fridge. Let them thaw overnight. For quicker thawing, place them in cold water for about two hours. Reheating stuffed shells is easy. Here are a few methods: - Oven: Preheat your oven to 350°F (175°C). Place the shells in a baking dish, cover with foil, and heat for 20 minutes. Remove the foil for the last five minutes to crisp the cheese. - Microwave: Place a few shells on a microwave-safe plate. Cover them with a damp paper towel. Heat in short bursts of 30 seconds until warm. - Skillet: Heat a skillet over medium heat. Add a splash of water and place the shells in the skillet. Cover with a lid and steam for about 5 minutes. These methods keep the flavors strong and the cheese melty. Enjoy your tasty leftovers! You can serve Philly Cheesesteak Stuffed Shells with a crisp salad. A simple green salad works well. You can also add a side of garlic bread. Garlic bread pairs nicely with the rich flavors of the shells. Marinara sauce makes a tasty dip for the shells too. Try adding pickles or roasted vegetables for a crunchy side. Yes, you can make these stuffed shells ahead of time. Prepare them fully and store in the fridge. Cover the baking dish tightly with plastic wrap. You can also freeze them before baking. Just thaw them in the fridge overnight before baking. This saves time and is great for busy days. The stuffed shells are done when the cheese is bubbly. You should see a golden brown color on top. Use a food thermometer; the center should reach 165°F. If you want to be sure, cut one open. The filling should be hot and melted. Keep an eye on them during the last 10 minutes of baking. In this blog post, I shared how to make Philly Cheesesteak Stuffed Shells. We covered the ingredients, cooking steps, and tips for perfect results. I also included storage info and answered common questions. Making these stuffed shells is easy and fun. You can tweak the recipe to fit your taste. Don’t be afraid to try new flavors. Enjoy your delicious creation and share it with others!

Philly Cheesesteak Stuffed Shells

Satisfy your cravings with these delicious Philly Cheesesteak Stuffed Shells! This easy recipe combines tender sirloin steak, creamy cheeses, and veggies all wrapped in hearty pasta shells for a truly mouthwatering meal. Perfect for family dinners or entertaining friends, these stuffed shells are both comforting and indulgent. Click through to explore the full recipe and wow your taste buds!
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Ingredients
  

20 large pasta shells

1 lb sirloin steak, thinly sliced

1 tablespoon olive oil

1 medium onion, diced

1 green bell pepper, diced

2 cloves garlic, minced

1 cup cream cheese, softened

1 cup shredded provolone cheese

1 cup shredded mozzarella cheese

1 teaspoon Worcestershire sauce

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Cook the Pasta: Fill a large pot with water, bring it to a boil, and cook the pasta shells according to package instructions until they are al dente. Once done, drain the shells thoroughly and set them aside to cool slightly.

      Sauté the Steak: In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced sirloin steak, seasoning it with salt and pepper. Sauté the steak for about 3-4 minutes or until it is browned. Once cooked, remove the steak from the skillet and set it aside on a plate.

        Cook the Vegetables: In the same skillet, add the diced onion and green bell pepper. Sauté for about 5 minutes until they become softened. Incorporate the minced garlic and cook for an additional minute, stirring continuously to prevent burning.

          Combine Steak and Veggies: Return the cooked sirloin steak back into the skillet with the sautéed vegetables. Drizzle in the Worcestershire sauce and stir everything until well combined. Remove the skillet from the heat.

            Mix the Cheese Filling: In a large mixing bowl, combine the softened cream cheese, provolone cheese, and half of the shredded mozzarella cheese. Add the steak and vegetable mixture into the cheese blend and stir until everything is fully incorporated.

              Stuff the Shells: Take each cooled pasta shell and stuff it generously with the steak and cheese mixture. Arrange the filled shells in a greased baking dish, making sure they fit snugly together.

                Add More Cheese: Once all the shells are filled, sprinkle the remaining shredded mozzarella cheese evenly over the top of the stuffed shells.

                  Bake in the Oven: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is bubbly and golden brown.

                    Garnish and Serve: Before serving, sprinkle chopped fresh parsley over the stuffed shells for a touch of color and freshness.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6

                        - Presentation Tips: For an attractive presentation, serve the stuffed shells on a rustic plate. Garnish with additional fresh parsley and include a small bowl of marinara sauce on the side for dipping. This adds a delightful twist and extra flavor to your meal.