Cozy Hearty Cheesesteak Stuffed Shells Recipe for Dinner Joy

Comfort food reaches new heights with these delectable cheesesteak stuffed shells that blend classic Philly sandwich flavors into a mouthwatering pasta dish.

Tender pasta shells cradle a rich mixture of sliced beef, melted cheese, and caramelized onions that dance with bold seasonings.

Each shell promises a burst of savory goodness that transforms an ordinary meal into something extraordinary.

Lovers of cheesesteaks will swoon over this innovative twist on a beloved sandwich.

The combination of melted provolone, juicy beef, and perfectly cooked pasta creates an irresistible meal that satisfies deep hunger.

Packed with robust flavors and easy to prepare, these stuffed shells offer a delightful dinner solution that will have everyone asking for seconds.

Prepare to be the dinner hero with this crowd-pleasing recipe that elevates weeknight cooking from routine to remarkable.

How to Fill Shells with Cheesesteak Goodness

• Boil Pasta Shells

Cook jumbo pasta shells until soft but firm. Drain carefully and let cool gently to keep shells intact.

• Sizzle Beef and Veggies

Brown beef strips in hot skillet until fully cooked. Remove meat and quickly saute onions and peppers until caramelized. Return beef to pan and season with spices, mixing thoroughly.

• Create Creamy Cheese Mixture

Blend cream cheese and provolone in large mixing bowl. Fold in beef and vegetable combination until evenly distributed, creating rich filling.

• Assemble Delicious Shells

Warm oven to 375F. Carefully stuff each pasta shell with cheesy beef mixture. Place shells snugly in greased baking dish.

• Melt and Bake

Sprinkle mozzarella over stuffed shells. Cover with foil and bake for 25-30 minutes until cheese bubbles and turns golden. Uncover during final minutes for crispy top.

• Plate and Devour

Remove shells from oven and rest briefly. Serve immediately while hot and enjoy this hearty, flavor-packed meal.

Tips to Keep the Filling Flavorful

• Freeze beef for 15-20 minutes before slicing to achieve ultra-thin, uniform cuts that cook evenly and absorb seasonings perfectly.
• Experiment with different cheese combinations like adding sharp cheddar or Swiss for deeper flavor complexity and richer texture.
• Prepare shells and filling up to 24 hours in advance, storing separately in refrigerator, which helps intensify flavors and saves prep time on cooking day.
• Replace traditional pasta shells with zucchini boats or large roasted bell pepper halves for a low-carb, vegetable-based alternative that maintains the delicious cheesesteak essence.
• Substitute beef with plant-based meat alternatives or grilled portobello mushrooms for a satisfying vegetarian twist that preserves the original recipe's robust taste profile.

Serve Cheesesteak Shells as a Hearty Meal

• Crowd-Pleasing Party Platter: Arrange the stuffed shells on a large wooden board with small bowls of extra marinara sauce, chopped fresh parsley, and hot pepper flakes for guests to customize their bites.
• Summer Picnic Star: Pack the cooled shells in a portable container for a delicious outdoor meal. Pair with crisp coleslaw and cold pasta salad for a complete picnic spread that will wow everyone.
• Comfort Food Date Night: Serve the shells with a chilled glass of red wine and a simple arugula salad. Dim the lights, add some candles, and create a cozy, romantic dinner experience that feels special and indulgent.
• Quick Meal Prep Champion: Store leftovers in individual containers for easy grab-and-go lunches. These shells reheat beautifully in the microwave and provide a hearty, satisfying midday meal at work or home.

Store Shells for Future Comfort Dinners

• Allow stuffed shells to rest at room temperature for 10-15 minutes after baking, ensuring easier handling and helping flavors settle beautifully.
• Store leftover shells in airtight containers for 3-4 days. Separate shells gently to prevent sticking, using parchment paper between layers if needed.
• Wrap individual portions or entire dish tightly in aluminum foil and freezer-safe containers. Freeze up to 2 months. Thaw overnight in refrigerator before reheating.
• Warm shells in oven at 350°F for 15-20 minutes, covering with foil to prevent drying. Microwave works for quick single servings, but may slightly compromise cheese texture. Add splash of water to maintain moisture when reheating.

FAQs

• What are the key ingredients for Cheesesteak Stuffed Shells?

The key ingredients include jumbo pasta shells, thinly sliced beef, cream cheese, provolone cheese, mozzarella cheese, onions, bell peppers, and seasonings like garlic and onion powder.

• Is this recipe difficult to make?

Not at all! It’s relatively simple and requires basic cooking skills. The process involves cooking pasta, sautéing beef and vegetables, mixing cheeses, and baking the stuffed shells.

• Can I use a different type of meat besides beef?

Yes, you can substitute beef with ground turkey, chicken, or even a plant-based meat alternative to suit your preferences or dietary needs.

• How can I make this recipe more spicy?

To add heat, you can incorporate diced jalapeños into the filling, sprinkle red pepper flakes, or add a dash of hot sauce when mixing the ingredients.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Calories: 482 kcal

Servings: 4

Cheesesteak Shell Ingredient Snapshot

• Jumbo Pasta Shells: Sturdy shells perfect for holding hearty fillings, choose high-quality pasta for best texture and structural integrity.

• Beef Steak, Onions, Bell Peppers: Classic Philly cheesesteak trio that delivers rich, savory flavor profile, select thinly sliced beef and fresh crisp vegetables for maximum taste.
• Garlic Powder, Onion Powder, Salt, Pepper: Essential seasoning blend that elevates and harmonizes the filling's overall taste, use freshly ground spices for most vibrant results.

• Cream Cheese, Provolone Cheese, Mozzarella Cheese: Creamy, melty cheese combination that creates luxurious texture and intense flavor, select full-fat varieties for optimal richness and smooth consistency.
• Olive Oil: Helps sauté ingredients and prevents sticking, choose extra virgin olive oil for best flavor enhancement.

Kitchen Gear for Stuffed Shells Success

• Large Skillet: Essential for sautéing beef, onions, and peppers with perfect heat control.
• Large Bowl: Needed for mixing cream cheese, provolone, and beef mixture thoroughly.
• Baking Dish: Crucial for arranging and baking stuffed shells evenly.
• Aluminum Foil: Used to cover dish during baking, preventing excessive browning.
• Colander: Helps drain cooked pasta shells quickly and efficiently.
• Cutting Board: Useful for slicing beef and chopping vegetables.
• Sharp Knife: Required for thinly slicing steak and preparing ingredients.
• Measuring Spoons: Helps accurately season the beef mixture.

Hearty Cheesesteak Stuffed Shells Recipe

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4.8 from 20 reviews

• Total Time: 55 minutes
• Yield: 5 1x

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Description

Philadelphia’s legendary cheesesteak shines inside delicate pasta shells, creating a mouthwatering fusion of Italian and American cuisine. Melted provolone, tender beef, and caramelized onions combine for a hearty, irresistible meal you won’t forget.

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Ingredients

Scale 1x2x3x

• 1 pound (450 g) ground beef or shaved steak
• 1 cup (100 g) shredded provolone or mozzarella cheese
• ½ cup (50 g) shredded mozzarella cheese
• ½ cup (50 g) shredded provolone cheese
• 4 ounces (115 g) cream cheese, softened
• 1 cup (240 milliliters) Alfredo sauce (or substitute with heavy cream mixed with ¼ cup Parmesan cheese)
• ¼ cup (60 milliliters) heavy cream
• 20 jumbo pasta shells (about ½ a 12-ounce box)
• 1 small onion, finely chopped
• 1 small green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp onion powder
• ½ tsp paprika

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Instructions

1. Pasta Preparation: Immerse jumbo shells in salted water, cooking until al dente. Drain gently and set aside to cool without compromising their structural integrity.
2. Meat and Vegetable Fusion: Sizzle beef in a scorching skillet until perfectly caramelized, then transfer. In the same pan, sauté onions and bell peppers, capturing the essence of beef drippings to intensify flavor profiles.
3. Seasoning Harmony: Reintroduce beef to the vegetable medley, infusing with garlic powder, onion powder, salt, and pepper. Stir to create a cohesive, aromatic mixture that melds all components.
4. Cheese Integration: Whisk cream cheese and provolone in a mixing vessel, gently folding in the seasoned beef and vegetable mixture until achieving a luxurious, uniform consistency.
5. Baking Preparation: Warm the oven to 375F and lightly oil a baking vessel to prevent adherence. Meticulously stuff each pasta shell with the cheesy beef blend, arranging them in a precise pattern.
6. Cheese Crowning: Lavishly sprinkle mozzarella over the stuffed shells, creating a molten, golden-hued canopy that promises irresistible texture and flavor.
7. Final Transformation: Encase the dish in aluminum foil, baking for 25-30 minutes. Uncover during the last 5 minutes to achieve a crisp, bronzed surface that tantalizes the senses.
8. Serving: Allow the shells a brief moment to settle after emerging from the oven, then present immediately to capture the peak of culinary excellence.

Notes

• Select Shell Integrity: Choose large, unbroken jumbo pasta shells to ensure smooth filling and elegant presentation without tearing.
• Control Meat Moisture: Pat beef slices dry before searing to achieve perfect browning and prevent excess liquid from making shells soggy.
• Balance Cheese Ratio: Mix cream cheese and provolone evenly to create a creamy, rich texture that complements the beef without overwhelming.
• Manage Baking Time: Watch shells closely during final uncovered baking stage to prevent cheese from burning while ensuring a perfectly golden crust.

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

Nutrition

• Serving Size: 5
• Calories: 575
• Sugar: 3 g
• Sodium: 950 mg
• Fat: 36 g
• Saturated Fat: 16 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 105 mg