Philly Cheesesteak Stuffed Shells
Make pasta shells stuffed with steak, bell peppers, and a cream cheese mixture. It's like your favorite Philly cheesesteak in pasta shells!
Philly Cheesesteak Stuffed Shells
Ready to switch up dinner with something fun and tasty?
Try our Philly Cheesesteak Stuffed Shells recipe!
This casserole takes the flavors of a classic Philly cheesesteak and packs them into jumbo pasta shells for a meal that's both satisfying and a bit different.
This is one of my favorite casserole recipes. As well as French onion beef casserole, chicken cordon bleu casserole and slow cooker enchilada casserole.
I love the mix of flavors in this casserole.
It's perfect for any day of the week, whether you're feeding a busy family or entertaining friends.
Ingredients for Philly Cheesesteak Stuffed Shells
Jumbo pasta shells: Look for large pasta shells that are big enough to stuff. Cooking them al dente is key, as they will continue to cook in the oven.
Thinly sliced steak (sirloin or ribeye): Sirloin or ribeye works great. Make sure it's thinly sliced and then cut into small pieces for easy stuffing.
Olive oil: Olive oil adds a nice flavor, but you can also use vegetable oil if preferred.
Onion: Yellow or white onions work well for their sweet and mild flavor.
Green bell pepper: You can also use red or yellow bell peppers for a sweeter taste.
Mushrooms: Button or cremini mushrooms are both great choices. Make sure they are cleaned and sliced.
Salt and pepper: Season to taste.
Seasonings (garlic powder, onion powder): Combine well and adjust to your taste.
Cream cheese: Make sure to pull this out of the fridge 30-60 minutes before making to allow it to soften. It'll be easier to mix together if softened vs straight out the fridge.
Shredded mozzarella cheese, provolone, and grated Parmesan cheese
Chopped fresh parsley
Beef broth
Cooking spray: A light coat on the dish before adding the shells will make serving easier.
How to Make Philly Cheesesteak Stuffed Shells
Start by pre-heating your oven to 375°F (190°C). Grease a 9x13 casserole dish and set aside.
Then cook the jumbo pasta shells like the package says. Once done, drain them and put them aside.
Next heat olive oil in a large skillet over medium-high heat.
Cook the thinly cut steak until there's no pink left.
Take the steak out and put it aside.
Using the same skillet, cook onion slices, green bell pepper slices, and mushrooms with a little more olive oil if needed. Cook until soft and then add salt, pepper, garlic powder, and onion powder.
Add the steak back in with the veggies. Pour in the beef broth and let it cook for a few minutes until most of the liquid is gone. Then turn off the heat.
In a bowl mix together cream cheese, 1 cup of mozzarella cheese, provolone cheese, Parmesan cheese, and parsley until it's all mixed well.
Fill the pasta shells partway with the cheese mixture and then add in the steak and veggie mix on top. Put each filled shell in the prepared baking dish.
Once all the shells are filled, sprinkle the rest of the mozzarella cheese over them.
Cover the dish with foil and bake it in the oven for 20-25 minutes or until the cheese is melted.
Take the foil off and bake it for 5-10 more minutes so the top gets a bit brown.
Serve your Philly Cheesesteak Stuffed Shells hot and you can put some parsley on top if you like.
Tips & Tricks to Make the Best Philly Cheesesteak Stuffed Shells
Here are some tips and tricks to make your Philly cheesesteak stuffed shells the best and a bit easier to make.
Use Pre-Cooked Meat: To save time, you can use pre-cooked and sliced steak. Just heat it up a bit in the skillet before you add it to your mixture.
Change up the Cheese: Don’t be afraid to mix up the cheeses! Try different kinds like cheddar or gouda for a twist on the flavor.
Speedy Veggies: You can chop your onions, bell peppers, and mushrooms in advance or buy them pre-chopped from the store if you are short on time.
How to Store Leftovers
In order to store leftovers of this Philly cheesesteak stuffed shells let it cool down to room temperature. You can transfer to an airtight container or cover it with plastic wrap.
Store in the fridge for up to 3-5 days.
What to Serve with Philly Cheesesteak Stuffed Shells
Garlic Bread: A crispy, buttery garlic bread is a great side dish.
Caesar Salad: A fresh Caesar salad with crunchy croutons and a tangy dressing.
Coleslaw: A classic coleslaw
Sautéed Green Beans: Lightly sautéed green beans flavored with garlic
Corn on the Cob: Buttered corn on the cob
Fries
More Casserole Recipes
- Walking Taco Casserole
- Reuben Casserole
- Million Dollar Chicken Casserole
- White Chicken Enchiladas
- Slow Cooker Pepperoni Pizza Casserole
- More Casserole Ideas
Make sure you remember to make dessert! Try our banana pudding or Strawberry Delight.
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Philly Cheese Stuffed Shells
Ingredients
- 12 ounces jumbo pasta shells
- 1 pound thinly sliced steak sirloin or ribeye, cut into small pieces
- 2 Tablespoons olive oil
- 1 onion thinly sliced
- 1 green bell pepper thinly sliced
- 8 ounces mushrooms sliced
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup beef broth
- 8 ounces cream cheese softened
- 2 cups shredded mozzarella cheese divided
- 1 cup shredded provolone cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions cooking to al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the thinly sliced steak and cook until it's no longer pink. Remove the steak from the skillet and set it aside.
- In the same skillet, add a bit more olive oil if needed. Sauté the sliced onion, green bell pepper, and mushrooms until they are tender. Season with salt, pepper, garlic powder, and onion powder.
- Return the cooked steak to the skillet with the sautéed vegetables. Stir in the beef broth and let it simmer for a few minutes until most of the liquid has evaporated. Remove from heat.
- In a mixing bowl, combine the cream cheese, 1 cup of mozzarella cheese, provolone cheese, Parmesan cheese, and chopped parsley. Mix until well combined.
- Take each cooked jumbo shell and stuff it with a generous spoonful of the cheese mixture, then top with the Philly cheese steak mixture. Place the stuffed shells in a baking dish coated with cooking spray.
- Once all the shells are stuffed and arranged in the baking dish, sprinkle with the remaining mozzarella cheese. Cover the dish with foil and bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes, allowing the tops to lightly brown.
- Serve the Philly Cheese Steak Stuffed Shells hot, garnished with additional chopped parsley if desired.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
