Learn how to make delicious homemade Philly Cheesesteak Stuffed Shells!
This is the ultimate pasta casserole, inspired by the iconic American sandwich from Philadelphia in Pennsylvania.
Our creative twist on the classic sandwich recipe features jumbo pasta shells that are stuffed with sauteed ground beef, onion and sweet bell peppers.
The stuffed pasta shells are sprinkled with grated cheese then baked in the oven until bubbling. Serve smothered with a creamy cheddar cheese sauce.
We know this eye-popping Philly Cheesesteak Pasta recipe is going to be a big hit at your next Italian-themed dinner party!
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What Is Philly Cheesesteak?
A cheesesteak is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in the American city of Philadelphia, Pennsylvania.
The cheesesteak was developed in the early 20th century “by combining frizzled beef, onions, and cheese in a small loaf of bread”, according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.
Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s. In some accounts, Pat and Harry Olivieri originally owned a hot dog stand, and on one occasion, decided to make a new sandwich using chopped beef and grilled onions.
While Pat was eating the sandwich, a cab driver stopped by and was interested in it, so he requested one for himself. After eating it, the cab driver suggested that Olivieri quit making hot dogs and instead focus on the new sandwich. They began selling this variation of steak sandwiches at their hot dog stand near South Philadelphia’s Italian Market. They became so popular that Pat opened up his own restaurant, which still operates today as Pat’s King of Steaks.
Today the iconic American sandwich is usually made of thinly sliced beef, typically frozen chip steak, cooked on a griddle and served on a sliced roll with cheese and either “wit” or “witout” onions. It is sometimes served with grilled sweet bell peppers. The cheese is typically American cheese, provolone or melted Cheez Whiz.
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What Are Conchiglie?
Conchiglie is a pasta variety that is shaped like a conch shell. The smallest shell shape is called conchigliette and the largest shell shape is called conchiglioni. Each of these conchiglie have the same shape but different dimensions.
We suggest using conchiglioni to make this Philly Cheesesteak Stuffed Pasta Shells recipe.
What Are Philly Cheesesteak Stuffed Shells?
Our Philly Cheesesteak Stuffed Shells recipe is a pasta homage to the famous American sandwich.
We boil large conchiglioni pasta shells then stuff them with classic Philly Cheesesteak ingredients like beef, onions and bell peppers.
The stuffed shells are placed in a casserole dish, sprinkled with shredded cheese and then baked until steaming hot.
Spoon a few stuffed pasta shells onto a plate and then drizzle with homemade creamy cheddar cheese sauce before serving.
My Family Loves Philly Cheesesteak Stuffed Pasta Shells
I love cooking Italian food for my friends and family!
After returning from a culinary press trip to Pittsburgh where I noshed on many a Philly Cheesesteak I was excited to transform the classic sandwich into a pasta dish that I could serve my friends and family.
This delicious stuffed pasta recipe is so simple and easy to make. For families with little kids it’s also a fun kitchen project: scooping the ground beef filling into the shells and covering them in cheese sauce!
This recipe is particularly fantastic because it can be made in advance. You can prepare all the stuffed shelled and sprinkle them on top with cheese in the morning, popping the casserole dish into the oven a few minutes before your guests are ready to sit down and eat.
We often double the recipe and store a casserole dish filled with Philly Cheesesteak Stuffed Shells in the freezer. The perfect last minute meal to throw in the oven during a busy work week.
A bowl of steaming Philly Cheesesteak Shells scooped straight out of a hot casserole dish is honestly the best comfort food!
Our easy Philly Cheesesteak Stuffed Pasta Shells recipe is packed full of healthy ingredients!
Onions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.
Beef is a great source of protein and minerals like iron as well as an excellent source of the amino acid L-caine. Beef also features antioxidant glutathione known for its anti-aging benefits.
Bell Peppers are an incredible source of vitamins C and A, which support your skin and immune system. They also provide beneficial carotenoid compounds such as beta-carotene, which has been shown to reduce the risk of certain cancers.
Consuming dairy products (such as milk and cheese) provides health benefits — especially improved bone health. Dairy foods provide nutrients that are vital for health and maintenance of your body. These nutrients include calcium, potassium, vitamin D, and protein.
Philly Cheesesteak Pasta Recipe Cooking Tips
This delicious Philly Cheesesteak Shells recipe is quick and easy to make at home.
- We suggest using lean ground beef in this recipe or if you’re feeling fancy saute tiny cubes of steak like ribeye or tenderloin instead.
- We’ve used butter in this recipe but you can substitute for a flavourless vegetable oil like canola if you prefer.
- We’ve used a Spanish cooking onion in this recipe but you can substitute with white or sweet vidalia onions.
- Not all Philly Cheesesteaks feature sauteed sweet bell peppers but we like to add them for their flavour, colour and health benefits. You can omit them or substitute with yellow or orange bell peppers.
- We like to serve the dish sprinkled with grated cheddar cheese but you can use provolone if you prefer.
- We like to make our own cheesy mornay sauce to drizzle on the stuffed pasta shells but you can use warmed Cheez Whiz or homemade Velveeta Queso Sauce.
What To Serve With Philly Cheesesteak Stuffed Pasta Shells
There’s nothing more comforting than cozying up to a bowl of Philly Cheesecake Shells covered in creamy cheese sauce.
Since the dish is meat, carb and cheese heavy we like to pair it with a fresh salad and glass of red wine.
For a light lunch or dinner serve the stuffed pasta shells with an assortment of fresh salads like Vegetarian Roasted Pumpkin Feta Salad, Roasted Beetroot Salad, Garlic Lemon Chickpea Avocado Salad or Fennel, Apple, Celery and Roasted Hazelnut Salad.
If you’re hosting an Italian-themed dinner party we suggest serving this stuffed pasta shell casserole as part of a buffet featuring:
- Burrata Bruschetta Crostini
- Fresh Fig Prosciutto Grilled Cheese Sandwich
- Gorgonzola Risotto al Radicchio
- Crispy Roast Chicken and Leek Risotto
- Sartu Di Riso Italian Baked Risotto
- Cheesy Polenta
- Involtini di Pollo
- Aperol Gin Cocktail
- Italian Prosecco and Gin Cocktail
- Amaretto Disaronno Sour
- Negroni Spritz Cocktail
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- Tallarines Verdes Peruvian Green Spaghetti
- Culurgiones Sardinian Cheese & Potato Stuffed Pasta
- Caramelized Shallot Pasta in Cream Sauce
- Spicy Vegetarian Harissa Pasta
How To Make Philly Cheesesteak Stuffed Shells (VIDEO RECIPE)
Philly Cheesesteak Stuffed Shells
- 1 lb Ground Beef
- 2 tbsp Butter
- 1 Spanish Onion diced
- 1 Small Red Bell Pepper finely chopped
- 2 tbsp Ketchup
- 1 tbsp Worcestershire Sauce
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 24 Jumbo Pasta Shells cooked
- 1 tbsp Chives chopped
- 1 tbsp Butter
- 1 tbsp All Purpose Flour
- 1 cup Milk
- 1 cup Beef Broth
- 2 cups Provolone or Cheddar Cheese shredded, divided
- Preheat your oven to 350 F.
- Add the ground beef to a large nonstick skillet and cook for 5-6 minutes, until there is no pink left in the meat. Remove the beef and set aside.
- To the skillet add the butter, onions and red bell pepper, cooking for 4-5 minutes while stirring to brown and caramelize.
- Add the cooked beef back into the skillet. Add the ketchup, Worcestershire sauce, and salt and pepper. Remove from the heat.
- Using a small spoon, scoop the beef filling into the cooked pasta shells.
- Using the same skillet over medium heat, add 1 tbsp butter and 1 tbsp flour, whisking to create a paste (roux). Slowly add the milk, continuously stirring, to create a thickened sauce. Then slowly add the beef stock until well combined. Add 1.5 cups of the shredded cheese and stir until melted.
- Pour half of the cheese sauce into a casserole dish. Place the stuffed shells over the sauce. Sprinkle the remaining 1/2 cup of cheese over the shells.
- Bake the stuffed shells for 10 minutes to melt the cheese. Serve hot with remaining cheese sauce and chopped chives.
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