Quick & Cheesy: The Cheesesteak Stuffed Shells Recipe You’ll Love

I discovered this incredible cheesesteak stuffed shells fusion that bridges comfort food and culinary creativity.

Philly meets pasta in a delightful mashup that guarantees smiles around the dinner table.

Classic sandwich ingredients nestle into tender pasta shells, creating unexpected magic.

Melted cheese, thinly sliced beef, and caramelized onions combine in each delectable bite.

The recipe promises a playful twist on traditional favorites that will delight everyone.

These shells pack robust flavors without complicated preparation steps.

Meat lovers and pasta enthusiasts will absolutely adore this inventive dish.

You cannot resist trying this mouthwatering combination that transforms weeknight dinners into something extraordinary.

Why Cheesesteak Stuffed Shells Win Over Crowd Favorites

• Simplified Cheesy Delight
• This recipe transforms classic Philly cheesesteak into convenient stuffed shells, taking just 45 minutes from start to finish for busy home cooks wanting delicious dinners.
• Perfectly combines beloved cheesesteak ingredients with pasta, creating an exciting twist that appeals to both kids and adults, making it ideal for family gatherings or casual weeknight meals.
• Easily adaptable recipe allows home chefs to adjust spices, swap meat types, or add extra vegetables, ensuring personalized taste experiences without complicated cooking techniques.
• Minimizes kitchen cleanup with single-skillet preparation and straightforward baking method, providing maximum flavor with minimal dish-washing hassle.

What You’ll Need for These Savory Stuffed Shells

Main Ingredients:

Pasta Shells:- Jumbo Pasta Shells: Large shells perfect for stuffing, providing a delicious vessel for the cheesesteak filling.

Meat:- Beef: Thinly sliced beef that captures the classic Philly cheesesteak flavor, best when tender and well-seasoned.

Vegetables:- Onions, Bell Peppers: Classic cheesesteak vegetables that add sweetness and crunch to the dish.

Cheese and Dairy:

Soft Cheeses:- Cream Cheese, Provolone Cheese: Creamy base for the filling, providing rich and smooth texture.

Topping Cheese:- Mozzarella Cheese: Melty topping that creates a golden, crispy cheese layer.

Seasonings and Extras:

Dry Seasonings:- Garlic Powder, Onion Powder, Salt, Pepper: Essential spices that enhance the overall flavor profile of the dish.

Cooking Extras:- Olive Oil: Helps sauté ingredients and prevent sticking, adding a subtle flavor to the meat and vegetables.

How to Fill and Bake Cheesesteak-Style Pasta Shells

Step 1: Boil the Pasta Shells

Cook jumbo pasta shells in salted water until tender but firm. Drain carefully and spread on a flat surface to prevent sticking. Let them cool down enough to handle comfortably.

Step 2: Sear the Protein

• Edges turn brown
• Center is no longer pink
• Meat develops a nice caramelized exterior

Remove beef and set aside.

Step 3: Saute Vegetable Companions

• Sliced onions
• Chopped bell peppers
• Minced garlic

• Salt
• Black pepper
• Garlic powder
• Onion powder

Step 4: Blend Creamy Filling

• Cream cheese
• Provolone cheese
• Cooked beef
• Sauteed vegetables

Mix until ingredients create a uniform, creamy mixture.

Step 5: Fill and Arrange Shells

Preheat oven to 375F. Gently stuff each pasta shell with the cheesy beef mixture. Place shells in a greased baking dish.

Step 6: Top and Bake

Sprinkle mozzarella cheese over stuffed shells. Cover with aluminum foil and bake for 25-30 minutes. Uncover during final 5 minutes for a crispy top.

Step 7: Garnish and Serve

Let shells rest for 5 minutes after baking. Optionally garnish with fresh parsley. Serve immediately with a side salad.

Tips That Keep the Filling Rich and the Pasta Firm

• Customize Cheese Selection: Swap provolone and mozzarella with your favorite cheese varieties like cheddar or pepper jack for unique flavor profiles.
• Prep Shells Perfectly: Cook pasta shells just until al dente to prevent tearing and maintain structural integrity when stuffing with filling.
• Control Meat Texture: Slice beef against the grain and cut into thin strips to ensure tender, easy-to-eat meat pieces throughout the dish.
• Make Ahead Magic: Assemble stuffed shells in advance and refrigerate, then bake when ready to serve for convenient meal planning.
• Dietary Adaptation: Replace beef with plant-based alternatives like mushrooms or jackfruit for a vegetarian version that maintains the classic cheesesteak flavor.

How to Store Shells Without Losing Moisture

• Store leftover stuffed shells in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Carefully place cooled shells in a freezer-safe container or wrapped tightly in aluminum foil, which preserves quality for up to 2 months.
• Warm refrigerated shells at 350°F for 15-20 minutes, covering with foil to prevent drying out and maintain moisture.
• Heat individual portions on medium power for 1-2 minutes, stirring halfway through to ensure even warming and prevent cold spots.

What to Serve with These Hearty Shells

• Choose a robust Cabernet Sauvignon or Malbec with strong tannins that complement the rich, meaty flavors of the cheesesteak stuffed shells. The wine's deep fruit notes and slight spiciness will enhance the savory beef and melted cheese.
• Select an amber ale or brown ale with caramel undertones that perfectly balance the dish's creamy texture and robust meat filling. These beer styles provide a refreshing contrast while maintaining the hearty meal's intensity.
• Prepare a crisp mixed green salad with tangy vinaigrette dressing to cut through the richness of the cheesy shells. Add light, bright ingredients like arugula, cucumber, and cherry tomatoes for a refreshing counterpoint to the heavy main dish.
• Sprinkle fresh chopped parsley or chives over the stuffed shells to add a bright, clean flavor that lifts the overall richness of the dish. These herbs provide a subtle freshness that helps balance the decadent cheese and beef combination.

Fun Variations That Explore More Cheese and Veggie Combos

• Vegetarian Delight: Replace beef with plant-based protein like sautéed mushrooms, seitan, or textured vegetable protein. Season with similar spices to maintain the classic cheesesteak flavor profile.
• Gluten-Free Option: Use gluten-free pasta shells and ensure all seasonings and cheese are certified gluten-free. Verify ingredient labels carefully to prevent cross-contamination.
• Low-Carb Alternative: Substitute pasta shells with roasted bell pepper halves or large zucchini boats. Fill with cheesesteak mixture and cheese for a lighter, carbohydrate-reduced version.
• Dairy-Free Adaptation: Swap dairy cheeses with cashew-based or almond-based cheese alternatives. Use vegan cream cheese and nutritional yeast to create a similar creamy texture and flavor complexity.

Cheesesteak Stuffed Shells Recipe

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4.8 from 37 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Hearty Philadelphia cheesesteak stuffed shells blend classic sandwich flavors with pasta perfection. Melted cheese, tender beef, and caramelized peppers create a comfort food masterpiece you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 1 pound (450 g) ground beef or shaved steak

Cheeses:

• 4 ounces (115 g) cream cheese, softened
• ½ cup (50 g) shredded mozzarella cheese
• ½ cup (50 g) shredded provolone cheese
• 1 cup (100 g) shredded provolone or mozzarella cheese

Vegetables and Aromatics:

• 1 small onion, finely chopped
• 1 small green bell pepper, finely chopped
• 2 cloves garlic, minced

Pasta and Shells:

• 20 jumbo pasta shells (about ½ a 12-ounce box)

Seasonings and Sauces:

• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ½ teaspoon paprika
• 1 tablespoon olive oil

Cream and Sauce:

• ¼ cup (60 milliliters) heavy cream
• 1 cup (240 milliliters) Alfredo sauce (or substitute with heavy cream mixed with ¼ cup Parmesan cheese)

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Instructions

1. Boil jumbo pasta shells in salted water until tender yet firm, carefully draining and allowing them to cool without breaking their delicate structure.
2. Sear thinly sliced beef in a hot skillet until perfectly browned, removing meat and reserving the pan for vegetables.
3. Caramelize onions and bell peppers in the same skillet, creating deep, rich flavors from the residual beef drippings.
4. Return beef to the pan, seasoning with garlic powder, onion powder, salt, and pepper, blending ingredients to develop a robust taste profile.
5. Combine cream cheese and provolone in a mixing bowl, folding in the beef and vegetable mixture until smooth and thoroughly integrated.
6. Preheat oven to 375F, preparing a baking dish with a light coating of oil to prevent sticking.
7. Generously fill each pasta shell with the cheesy beef mixture, arranging them carefully in the prepared baking dish.
8. Sprinkle mozzarella cheese over the stuffed shells, creating a tantalizing golden blanket of melted cheese.
9. Cover with aluminum foil and bake for 25-30 minutes, removing the foil during the final 5 minutes to achieve a crispy, golden-brown top.
10. Allow shells to rest briefly after baking, then serve immediately while warm and at peak deliciousness.

Notes

• Ensure pasta shells are cooked al dente to prevent mushiness when baking, maintaining a perfect texture that holds the cheesy filling.
• Slice beef against the grain for maximum tenderness, creating melt-in-your-mouth pieces that elevate the overall dish experience.
• Use low-fat cream cheese and reduced-fat cheeses to make this indulgent recipe more diet-friendly without sacrificing rich flavor.
• For gluten-free adaptation, replace traditional pasta shells with large roasted bell pepper halves or zucchini boats as a nutrient-packed alternative.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 482
• Sugar: 3 g
• Sodium: 689 mg
• Fat: 27 g
• Saturated Fat: 13 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 96 mg