Philly Cheesesteak Stuffed Shells
How to make Philly Cheesesteak Stuffed Shells. Our easy casserole recipe features a ground beef, pepper and onion filling & cheese sauce.
Servings: 6
Calories: 492kcal
Ingredients
- 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
Cheese Sauce
- 1 tbsp Butter
- 1 tbsp All Purpose Flour
- 1 cup Milk
- 1 cup Beef Broth
- 2 cups Provolone or Cheddar Cheese shredded, divided
Instructions
- 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.
Nutrition
Calories: 492kcal | Carbohydrates: 27g | Protein: 38.9g | Fat: 24.9g | Saturated Fat: 14.1g | Cholesterol: 150mg | Sodium: 758mg | Potassium: 549mg | Fiber: 0.8g | Sugar: 5.6g | Calcium: 337mg | Iron: 16mg