Philly Cheesesteak Stuffed Shells: A Delicious Twist on a Classic

Philly Cheesesteak Stuffed Shells: Prepare to experience a culinary collision of epic proportions! Imagine the iconic, savory goodness of a Philly cheesesteak, but instead of nestled in a hoagie roll, it’s overflowing from jumbo pasta shells, smothered in a creamy cheese sauce. This isn’t just dinner; it’s a flavor adventure!

While the classic Philly cheesesteak boasts a rich history rooted in the heart of Philadelphia, dating back to the early 20th century, our stuffed shell rendition is a modern twist, a playful homage to the original. It takes the beloved elements – thinly sliced steak, caramelized onions, and melted cheese – and reimagines them in a comforting, family-friendly format.

So, why are Philly Cheesesteak Stuffed Shells destined to become your new favorite weeknight meal? It’s simple: they offer the irresistible taste of a cheesesteak with the satisfying heartiness of pasta. The combination of tender steak, sweet onions, and a luscious cheese sauce, all cradled within perfectly cooked pasta shells, is simply divine. Plus, they’re surprisingly easy to make and can even be prepared ahead of time, making them ideal for busy schedules. Get ready to ditch the takeout menu and embrace this delicious, crowd-pleasing dish!

this Recipe

Ingredients:

• 1 (12 ounce) package jumbo pasta shells
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 pound thinly sliced steak (such as ribeye or sirloin), cut into small pieces
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 (15 ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh parsley
• 1 (24 ounce) jar marinara sauce
• 2 cups shredded provolone cheese
• Optional: Sliced mushrooms
• Optional: Banana peppers, sliced

Preparing the Pasta Shells:

1. First things first, let’s get those pasta shells cooked! Fill a large pot with salted water and bring it to a rolling boil. Adding salt to the water is crucial; it seasons the pasta from the inside out.
2. Once the water is boiling, carefully add the jumbo pasta shells. Cook them according to the package directions, but aim for al dente. This means they should be firm to the bite, not mushy. Remember, they’ll continue to cook in the oven later. Usually, cooking for about 8-10 minutes should do the trick.
3. While the pasta is cooking, prepare an ice bath. This will stop the cooking process immediately and prevent the shells from becoming overcooked. Simply fill a large bowl with ice and water.
4. Once the pasta is al dente, drain it immediately and transfer it to the ice bath. Let the shells cool completely in the ice bath. This will also make them easier to handle when you’re stuffing them.
5. After the shells have cooled, drain them well and set them aside. You can lightly drizzle them with olive oil to prevent them from sticking together.

Making the Philly Cheesesteak Filling:

1. Now, let’s get to the heart of this recipe: the Philly cheesesteak filling! Heat the olive oil in a large skillet or sauté pan over medium-high heat. Make sure the pan is nice and hot before adding the vegetables.
2. Add the sliced onion and bell peppers (both green and red) to the skillet. If you’re using mushrooms, add them now as well. Sauté the vegetables until they are softened and slightly caramelized, about 8-10 minutes. Stir them frequently to prevent burning. You want them to be tender and flavorful.
3. Push the vegetables to one side of the skillet. Add the thinly sliced steak to the other side. If your skillet isn’t large enough to accommodate everything comfortably, you may need to cook the steak in batches.
4. Season the steak with garlic powder, onion powder, black pepper, and salt. Cook the steak until it is browned and cooked through, about 5-7 minutes. Break it up with a spatula as it cooks.
5. Once the steak is cooked, mix it together with the sautéed vegetables. Stir everything together well so that the flavors meld. Taste and adjust the seasonings as needed. You might want to add a pinch more salt or pepper, depending on your preference.
6. Remove the skillet from the heat and let the mixture cool slightly. This will make it easier to handle when you’re stuffing the shells.

Preparing the Ricotta Cheese Mixture:

1. While the steak and vegetable mixture is cooling, let’s prepare the ricotta cheese mixture. In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, and lightly beaten egg.
2. Add the chopped fresh parsley to the ricotta mixture. Parsley adds a nice freshness and brightness to the filling.
3. Mix everything together well until it is thoroughly combined. The mixture should be smooth and creamy.
4. Set the ricotta cheese mixture aside.

Stuffing the Shells:

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. This will prevent the shells from sticking and add extra flavor.
3. Now comes the fun part: stuffing the shells! Take a cooked pasta shell and carefully fill it with the Philly cheesesteak mixture. Use a spoon or your fingers to pack the filling in tightly.
4. Place the stuffed shell in the baking dish, on top of the marinara sauce. Repeat this process with the remaining shells and filling.
5. Once all the shells are stuffed and arranged in the baking dish, spoon the ricotta cheese mixture over the top of each shell. Try to distribute it evenly.
6. Pour the remaining marinara sauce over the stuffed shells, covering them completely.
7. Sprinkle the shredded provolone cheese evenly over the top of the marinara sauce. If you like, you can add some sliced banana peppers at this stage for a little extra kick.

Baking the Stuffed Shells:

1. Cover the baking dish with aluminum foil. This will help to keep the shells moist and prevent the cheese from burning.
2. Bake in the preheated oven for 25 minutes.
3. Remove the aluminum foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through. The top should be lightly golden brown.
4. Let the stuffed shells cool for a few minutes before serving. This will allow the cheese to set slightly and prevent you from burning your mouth.

Serving Suggestions:

These Philly cheesesteak stuffed shells are delicious on their own, but you can also serve them with a side salad or some garlic bread. They’re also great reheated the next day, so don’t worry if you have leftovers!

Tips and Variations:

• Type of Steak: While ribeye or sirloin are classic choices for Philly cheesesteaks, you can use any thinly sliced steak you prefer. Even shaved steak works well.
• Cheese Variations: Provolone is the traditional cheese for Philly cheesesteaks, but you can experiment with other cheeses like mozzarella, white American, or even a blend of cheeses.
• Vegetable Additions: Feel free to add other vegetables to the filling, such as mushrooms, jalapeños, or roasted red peppers.
• Spice it Up: Add a pinch of red pepper flakes to the filling for a little extra heat.
• Make it Ahead: You can assemble the stuffed shells ahead of time and store them in the refrigerator until you’re ready to bake them. Just add a few extra minutes to the baking time.
• Freezing Instructions: These stuffed shells freeze well. Assemble them completely, but don’t bake them. Wrap the baking dish tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed. You may need to add a few extra minutes to the baking time.

Conclusion:

And there you have it! Philly Cheesesteak Stuffed Shells – a guaranteed crowd-pleaser that takes the iconic flavors of a classic sandwich and transforms them into a comforting, satisfying pasta dish. I truly believe this recipe is a must-try because it’s more than just a meal; it’s an experience. It’s the perfect blend of cheesy goodness, savory steak, and tender pasta, all coming together in a symphony of flavors that will leave you wanting more. Forget boring weeknight dinners – this is a dish that will have everyone asking for seconds (and the recipe!).

But why is this recipe so special? It’s the unexpected twist on a familiar favorite. We’ve all had Philly cheesesteaks, and we all (probably) love stuffed shells. But combining them? That’s where the magic happens. The creamy ricotta filling, infused with the essence of provolone and the savory steak, creates a texture and taste that’s simply irresistible. Plus, it’s surprisingly easy to make! While it might look impressive, the steps are straightforward, and the result is well worth the effort.

This isn’t just a recipe; it’s an invitation to create something amazing in your kitchen.

Now, let’s talk about serving suggestions and variations, because the possibilities are endless! For a complete meal, serve these Philly Cheesesteak Stuffed Shells with a simple side salad – a crisp green salad with a light vinaigrette would be perfect to cut through the richness of the dish. Or, if you’re feeling extra indulgent, add a side of garlic bread for dipping into that delicious sauce.

Looking for variations? Get creative! Try using different types of cheese – mozzarella, pepper jack, or even a smoked gouda would add a unique twist. You could also add some chopped bell peppers or mushrooms to the steak mixture for extra flavor and texture. For a spicier kick, add a pinch of red pepper flakes to the ricotta filling or use a spicy provolone. And if you’re short on time, you can even use pre-cooked steak strips to speed up the process.

Don’t be afraid to experiment and make this recipe your own!

I’m confident that you’ll love these Philly Cheesesteak Stuffed Shells as much as I do. They’re perfect for a family dinner, a potluck, or even a special occasion. They’re also a great way to use up leftover steak. The best part? They’re incredibly satisfying and will leave you feeling full and happy.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you won’t be disappointed. And most importantly, don’t forget to share your experience! I’d love to hear how your Philly Cheesesteak Stuffed Shells turned out. Did you make any variations? What did your family and friends think? Share your photos and comments – I can’t wait to see your creations! Happy cooking! I’m sure you’ll agree that this recipe is a keeper.