How To Make Philly Cheesesteak Stuffed Shells
If you can’t get enough of the greasy Philly Cheesesteak, then make it an ingredient for stuffed shells dish. Grab some shell pasta and cheese now!
Serves:
Ingredients
- 1lblean ground beef
- 2tbspbutter
- 1smallyellow onion(diced)
- 1smallgreen bell pepper(diced)
- 2tbspketchup
- 1tbspWorcestershire sauce
- ½tspkosher salt
- ½tspfresh ground black pepper
- 8ozCheddar cheesedivided
- 24jumbopasta shells(cooked)
- 1tbspcornstarch
- 1cupmilk(used whole)
- 1cupbeef broth
Instructions
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Preheat the oven to 350 degrees F.
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Add the ground beef to a large cast-iron skillet and brown until a deep brown crust appears before breaking the beef apart.
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Stir the ground beef and brown until a deep crust appears on the beef.
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Remove the beef and add the butter and the onions and bell peppers.
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Let it brown for 1 to 2 minutes before stirring, then let brown for another 1 to 2 minutes before stirring again.
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Add the beef back into the pan.
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Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.
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Take it off the heat and scoop it into the pasta shells.
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Top each shell with cubes of cheese.
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Using the same pan add the beef broth, milk, and cornstarch and whisk before turning the heat back on.
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Add in the rest of the cheddar cheese a little at a time while whisking for 3 to 5 minutes or until thickened.
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Pour about half the sauce around the shells.
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Bake in the oven for 10 minutes to melt the cheese.
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Serve with the remaining sauce.
Nutrition
- Calories: 686.17kcal
- Fat: 34.25g
- Saturated Fat: 16.50g
- Trans Fat: 1.49g
- Monounsaturated Fat: 11.36g
- Polyunsaturated Fat: 1.58g
- Carbohydrates: 59.95g
- Fiber: 3.32g
- Sugar: 6.47g
- Protein: 33.54g
- Cholesterol: 106.47mg
- Sodium: 704.00mg
- Calcium: 353.97mg
- Potassium: 627.35mg
- Iron: 3.05mg
- Vitamin A: 158.14µg
- Vitamin C: 11.38mg
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