
Philly Cheesesteak Stuffed Shells Recipe: A Fun Twist on a Classic
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Looking for a fun and easy Philly cheesesteak recipe? Look no further! These Philly Cheesesteak Stuffed Shells are a great twist on the classic sandwich. They are simple to make and taste delicious. Plus, they are perfect for a party or get-together with friends. So, what are you waiting for? Try this Philly Cheesesteak Stuffed Shells recipe today!

What is Philly Cheesesteak?
Philly cheesesteak is a sandwich made with thinly sliced steak, melted cheese, and grilled onions on a hoagie roll. It is believed to have originated in Philadelphia, Pennsylvania in the 1930s. Philly cheesesteak has become a popular dish across the United States and can be found at many restaurants and food trucks.
What kind of steak is used?
The steak is the most important part of the Philly cheesesteak. It should be thinly sliced and grilled to perfection. The most popular types of steak to use are ribeye steak, sirloin steak, or even flank steak.

What should I serve with Philly Cheesesteak Stuffed Shells?
Philly cheesesteak stuffed shells are great on their own, but they also pair well with a simple side salad or some roasted veggies.
How do you make Philly Cheesesteak Stuffed Shells?
That is what we are going to cover today – we will use those same traditional ingredients and whip up a casserole-style dish that will become a new family favorite. Philly Cheesesteak Stuffed Shells are easy to follow and make, so let’s get started!

Why do we use ground beef instead of steak?
The reason we use ground beef is that it is easier to work with and gives the Philly cheesesteak flavor that we all know and love. The shells are a little small for actual slices of steak or even shaved beef.
What kind of cheese should I use?
Traditionally, mild provolone cheese is what is used. You could also use white American cheese or even mozzarella types of cheese. I chose to use an Italian blend that worked well for kicking this recipe up a notch.
Do I have to use onions?
No, you don’t HAVE to use onions, but they do add a nice flavor. If you are not a fan of onions, you can leave them out.
Do I have to use green peppers?
No, you don’t HAVE to use green peppers, but they are a traditional ingredient in Philly cheesesteak. If you are not a fan of green peppers, you can leave them out.
You need to cook the beef first
If you don’t cook the ground beef first, it will cook in the oven and make the entire dish too greasy. I would highly recommend cooking the beef first, draining it well, and then proceeding with the recipe.
Philly Cheesesteak Stuffed Shells
This delicious meal is easier to make than you might think and will soon be a recipe card in your classic recipes collection. Check out our version of our favorite Philly cheese steak.
Philly Cheesesteak Stuffed Shells Ingredients:

- 1 pound lean ground beef
- 2 tablespoons butter
- ½ yellow small onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- Salt & pepper to taste
- 1 cup Italian blend cheese shreds + more for garnish
- 24 jumbo pasta shells
- 1 tablespoon cornstarch
- 1 cup milk
- 1 cup beef broth
- Fresh chopped parsley, for garnish
How to Make Philly Cheesesteak Stuffed Shells:
Preheat your oven to 350 degrees. Take your 13×9 baking dish and coat it generously with your favorite nonstick spray.
Cook your jumbo shells according to the package directions, drain the water, and set them aside in a bowl of cold water.

In a large skillet cook the ground meat with butter, onions, bell peppers, salt, and black pepper over medium heat.

Drain the fat off, then stir in the ketchup and Worcestershire sauce into your ground beef mixture.

Remove from heat and scoop the meat filling into the cooked pasta shell then place filled shells in the baking dish.

Sprinkle a small amount of cheese on top of each of the cheesesteak stuffed shells.

In the same skillet you used for the beef mix, whisk together the broth, milk, and cornstarch. Bring it to a bubble over medium-high heat.

Add in the remaining cheese and stir until it is fully melted and you have an easy creamy cheese sauce.
Spoon the delicious cheese sauce over the stuffed shells and bake for 15-20 minutes.

Garnish with a little more cheese and parsley
FAQs
Can Philly cheesesteak stuffed shells be made ahead of time?
Yes! Philly cheesesteak stuffed shells can be made up to 24 hours in advance. Just assemble the dish as directed and store it, covered, in the fridge until you’re ready to bake it. When you’re ready to serve, preheat your oven and bake as directed.
Can Philly cheesesteak stuffed shells be frozen?
Yes! Philly cheesesteak stuffed shells can be frozen for up to two months. Just assemble the dish as directed and store it, covered, in the freezer. When you’re ready to serve, thaw overnight in the fridge and bake as directed.

I hope you enjoy this Philly Cheesesteak Pasta Shells recipe! If you have any questions or comments, please feel free to leave them below. Thanks for reading!
Check out our other pasta dishes
- The Best Cold Tuna and Pasta Salad
- The Best Chili Shrimp Pasta Your Budget Can Enjoy
- Pasta with Peas and Pancetta
- Everything But the Kitchen Sink Pasta
- Red Lentil Bolognese Recipe for Pasta
- Mouthwatering Ceasar Chicken Pasta Casserole Recipe
- Easy Peasy Instant Pot Mexican Pasta
Print off our recipe here:
Philly Cheesesteak Stuffed Shells Recipe: A Fun Twist on a Classic

Looking for a fun and easy Philly cheesesteak recipe? Look no further!
These Philly Cheesesteak Stuffed Shells are a great twist on the classic
sandwich.
Ingredients
- 1 pound lean ground beef
- 2 tablespoons butter
- ½ yellow small onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- Salt & pepper to taste
- 1 cup Italian blend cheese shreds + more for garnish
- 24 jumbo pasta shells
- 1 tablespoon cornstarch
- 1 cup milk
- 1 cup beef broth
- Fresh chopped parsley, for garnish
Instructions
Preheat your oven to 350 degrees. Take your 13×9 baking dish and coat it generously with your favorite nonstick spray.
Cook your jumbo shells according to the package directions, drain the water, and set them aside in a bowl of cold water.
In a large skillet cook the ground meat with butter, onions, bell peppers, salt, and black pepper over medium heat.
Drain the fat off, then stir in the ketchup and Worcestershire sauce into your ground beef mixture.
Remove from heat and scoop the meat filling into the cooked pasta shell then place filled shells in the baking dish.
Sprinkle a small amount of cheese on top of each of the cheesesteak stuffed shells.
In the same skillet you used for the beef mix, whisk together the broth, milk, and cornstarch. Bring it to a bubble over medium-high heat.
Add in the remaining cheese and stir until it is fully melted and you have an easy creamy cheese sauce.
Spoon the delicious cheese sauce over the stuffed shells and bake for 15-20 minutes.
Garnish with a little more cheese and parsley
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9 x 13 Pan
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 470Total Fat: 22gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 101mgSodium: 525mgCarbohydrates: 34gFiber: 2gSugar: 5gProtein: 33g