Mouthwatering Cheesesteak Shells

This cheesy pasta dish brings the best of both worlds to your table by wrapping the iconic flavors of a Philly cheesesteak in tender jumbo pasta shells. You get savory seasoned beef, peppers, onions, and a double punch of melty cheese all nestled together, then smothered in creamy cheese sauce and baked until bubbly. It is a family favorite that shines on cozy weekends or when you want to impress guests with something unique and comforting.

When I first made these with leftover steak, my family said these are better than takeout. There is just something magical about those crispy cheese edges baked in the sauce.

Ingredients

• Ground beef: brings the classic cheesesteak protein foundation use eighty twenty for best flavor
• Green bell pepper: adds authentic Philly flavor and a pop of color
• Onion: caramelizes slightly during cooking creating sweet depth
• Garlic powder: infuses the meat mixture with aromatic flavor without overwhelming
• Jumbo pasta shells: provide the perfect vessels for holding generous amounts of filling
• Provolone cheese: offers that authentic cheesesteak flavor with excellent melting properties
• Cheddar cheese: adds sharp flavor contrast and gorgeous color when melted
• Jarred cheese sauce: creates that indulgent creamy texture throughout the dish

Step-by-Step Instructions

Prepare the pasta shells:

Cook the jumbo shells in generously salted water according to package directions but aim for al dente since they will continue cooking in the oven. Drain carefully to prevent tearing and lay them out separately on a baking sheet to cool so they do not stick together.

Create the filling:

Sauté the peppers and onions until they soften and begin to turn translucent about four to five minutes over medium heat. This vegetable base creates the authentic cheesesteak flavor profile. Add the ground beef and seasonings breaking the meat into small crumbles as it cooks. The smaller pieces make filling the shells much easier later.

Mix in the cheese:

Once the beef is fully cooked and drained of excess fat stir in half the shredded cheeses while the mixture is still warm. The residual heat will partially melt the cheese creating a cohesive filling that holds together perfectly when stuffed into the shells.

Assemble the shells:

Spread half the cheese sauce across the bottom of your baking dish creating a flavorful bed for the shells. Fill each pasta shell with a generous spoonful of the meat mixture about two to three tablespoons per shell. Arrange them neatly in the prepared baking dish with the openings facing upward to hold in all the goodness.

Add the cheese topping:

Pour the remaining cheese sauce over the arranged shells ensuring each one gets a good coating. Sprinkle the remaining shredded cheeses evenly across the top which will create that gorgeous golden bubbly crust everyone loves.

Bake to perfection:

Cover the dish with foil and bake for the first twenty minutes to heat everything through without over browning the top. Remove the foil for the final ten minutes to allow the cheese to bubble and develop irresistible golden spots. Let it rest briefly before serving to allow the molten cheese to set slightly.

Save This

The jarred cheese sauce is my secret weapon here. I grew up making cheese sauce from scratch, but nothing replicates the smooth silky texture of the store bought kind in these shells. It always transports me back to my college days grabbing cheesesteaks after late study sessions.

Storing Leftovers

These stuffed shells taste even better the next day. Store them in an airtight container in the refrigerator for up to four days. When microwaving a single portion for lunch, add a tiny splash of water to keep the pasta soft and the topping creamy. To reheat for a group, cover the baking dish with foil and warm in a three hundred fifty degree oven until just hot through.

Easy Substitutions

You can exchange the ground beef for thinly sliced ribeye or sirloin which feels extra authentic. Cook it quickly and chop it fine. Mushrooms make a lovely addition with the peppers and onions if your crew likes them. Want a spicy shell Add diced jalapeno or swap some cheddar for pepper jack cheese.

Serving Suggestions

Pair these rich shells with a crisp side salad tossed in a lemony vinaigrette. The acidity helps balance out all the cheese. For a true Philly style meal, offer crispy sweet potato fries and homemade pickles. Warm garlic bread is made for soaking up every last bit of cheese sauce.

The Origin Story

This recipe is a tribute to Italian American creativity, marrying stuffed shells from my childhood with the legendary Philly cheesesteak. Cheesesteaks began as a street food in South Philadelphia in the nineteen thirties and only later added cheese. This fun fusion lets you enjoy those flavors baked together in one comforting dish.

Common Queries

→ Can I swap the beef for something else?

Sure thing! You can use ground chicken, sliced steak, turkey, or even a plant-based alternative—whatever suits your taste.

→ What can I use as a provolone replacement?

If you're out of provolone, try mozzarella or Monterey Jack—they both melt beautifully and taste great.

→ Is it possible to prep this meal ahead of time?

Yes! Stuff the shells, cover them, and refrigerate. When you're ready, just bake and add a few extra minutes to the cooking time if needed.

→ Can the shells be frozen for later?

Definitely. Assemble the dish, wrap it well, and freeze. You can bake it straight from frozen—just add 15-20 minutes to the baking time.

→ How do I make this dish spicier?

Mix in some chili flakes, chopped jalapeños, or pick a spicy cheese to turn up the heat!

→ What sides go well with this dish?

This dish is great alongside a fresh salad, some warm garlic bread, or roast veggies for a complete meal.