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Gooey cheese sauce hugs beefy stuffed shells, loaded with peppers and onions. It’s Philly cheesesteak vibes, but in the most comforting, bubbly pasta bake. The cheesy crust that forms on top is just out of this world—perfect for anyone wanting a classic sandwich feel in a whole new way at dinnertime.
This came about when I needed a clever new use for some leftover steak in my fridge. My crew totally ate it up, and now they want it even without extras on hand. The thing everyone loves most is how the cheese sauce crisps up and makes these crunchy edges you just can’t stop picking at.
Tasty Ingredients
- Cheddar cheese melts into the mix for sharp notes and bold color
- Provolone cheese gives meltiness and that classic cheesesteak taste
- Jumbo pasta shells are big enough to load up with filling and hold it all together
- Jarred cheese sauce guarantees a smooth, velvety texture through every bite
- Green bell pepper brings bright color and signature Philly taste
- Onion turns sweet while cooking and adds lots of flavor
- Garlic powder brings subtle punch without crowding out the other flavors
- Ground beef gives you that hearty, original cheesesteak feel (80/20 works best)
Easy-To-Follow Steps
- Bake everything
- Pop a layer of foil over the baking pan and bake for 20 minutes, so nothing dries out. Then yank off that foil for the last 10 minutes. This lets the cheese go all bubbly and browned in spots. Give it a few moments out of the oven so the cheesy filling can thicken a bit before serving.
- Put the cheese on top
- Drizzle the rest of the cheese sauce over your rows of filled shells. Don’t forget to shower them with the leftover shredded cheese too—this is how you get that amazing crisp, golden topping.
- Stuff your shells
- Ladle about 2 spoonfuls of the beefy filling into each cooked shell. Line them up in a cheese sauce–coated baking dish, with shell openings facing up to keep everything inside.
- Mix in your cheeses
- With all the beef cooked (drain the fat), pour in half your shredded cheese while it’s piping hot. The warmth brings it all together, so your filling holds nicely inside every shell.
- Make the filling
- Toss chopped peppers and onions into a skillet on medium. Let them get soft and kind of see-through, about 4-5 minutes. Add beef and your seasonings. Cook and break the meat up small—smaller bits are easier to pack than big chunks.
- Boil the shells
- Get the jumbo shells going in salted water (check the box for cook time). You want them on the firm side, since they’ll cook again. Drain gently, then lay each one out on a baking sheet so they don’t all stick together.
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This jar cheese sauce is my not-so-secret trick. Usually, I make everything homemade, but this time the silky, nostalgia-loaded cheese just works. It’s exactly like the sauce I used to get at my go-to Philly sub spot back in the day.
Saving and Enjoying More Later
Let these cheesy shells hang out in the fridge for a night—the flavors get even better. Keep them sealed up for four days tops. Heating just one? A few sprinkles of water before microwaving will keep the pasta soft. For bigger portions, use foil and a 350°F oven, about 15 minutes does it.
Quick Swaps
Feel free to make this yours. Got sliced ribeye or sirloin? Toss those in at high heat for an authentic punch. Mushrooms make for a tasty mix—just sauté with your onions and peppers. Love heat? Try pepper jack instead of cheddar or toss in chopped jalapeños.
Serving Ideas
These rich, bubbling shells are best with something crisp to balance them. Grab some arugula, toss it with lemony dressing, and you’re set. If you want that true Philly feel, go with homemade pickles and sweet potato fries. Garlic bread? Always a good idea for soaking up extra cheese.
How It All Began
This mashup brings together classic pasta dishes with that unforgettable Philly sandwich. Regular shells go for ricotta and red sauce, but here, we celebrate the flavors of the old-school cheesesteak—born in South Philly in the 1930s. Shoutout to Pat and Harry Olivieri, who came up with it (yep, cheese wasn’t even in it at first!).
Common Queries
- → Is it okay to use another kind of meat for the filling?
Sure! You can switch out ground beef with options like thin-cut steak strips, ground turkey, or even plant-forward alternatives to suit your taste.
- → What cheese works if there’s no provolone?
If you’re out of provolone, mozzarella or Monterey Jack melts well and gives a similar creamy flavor.
- → Can I prepare this dish earlier?
Definitely! Assemble the stuffed shells, cover them with foil, and refrigerate. When it’s time to cook, just bake, adjusting the time a little if necessary.
- → Can the stuffed shells be frozen?
Yes, assemble them, wrap tightly with foil, and freeze before baking. Cook directly from frozen, adding an extra 15-20 minutes to the baking time.
- → How do I make this dish a bit spicy?
Mix in some red pepper flakes or diced jalapeños with the meat, or choose a spicy cheese to turn up the heat.
- → What sides go well with this meal?
Pair this dish with a fresh green salad, crunchy garlic bread, or roasted veggies for a complete meal.