Cheesesteak Stuffed Shells

 All the flavors of a Philly cheesesteak—tender beef, sautéed peppers and onions, and melted provolone—stuffed into jumbo pasta shells and baked in a creamy sauce. It’s a hearty, crowd-pleasing dinner that’s perfect for game day or family night.

Prep time: 25 minutes
Cook time: 30–35 minutes
Servings: 6–8
Difficulty: Medium

Ingredients

For the shells:

• 1 box (12 oz) jumbo pasta shells (about 30 shells)

• 1 lb thinly sliced ribeye steak or deli roast beef, chopped into small pieces

• 1 tablespoon olive oil

• 1 green bell pepper, diced

• 1 small onion, diced

• 8 oz mushrooms, sliced (optional)

• 2 cloves garlic, minced

• 4 oz cream cheese, softened

• 1 cup shredded provolone cheese, divided

• ½ cup shredded mozzarella cheese

• Salt and pepper, to taste

For the sauce:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1½ cups beef broth

• ½ cup heavy cream or whole milk

• ½ teaspoon salt

• ¼ teaspoon black pepper

Optional garnish: fresh parsley, chopped

Instructions

1. Cook the shells
Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente. Drain, rinse with cool water, and lay them out on a baking sheet to prevent sticking. Set aside.

2. Prepare the filling
In a large skillet, heat the olive oil over medium-high heat. Add the chopped steak and cook until browned, about 3–4 minutes. Remove with a slotted spoon and set aside.

In the same skillet, add the bell pepper, onion, and mushrooms (if using). Sauté for 5–7 minutes until softened. Add the garlic and cook for 1 minute more. Return the beef to the skillet and stir to combine. Remove from heat and let cool slightly.

3. Make the cheese mixture
In a large bowl, combine the cream cheese, ½ cup of the provolone, and the mozzarella. Stir in the beef and vegetable mixture. Season with salt and pepper. Mix until well combined.

4. Make the sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the beef broth and cream, stirring constantly until thickened, about 3–4 minutes. Season with salt and pepper.

5. Assemble
Preheat the oven to 375°F (190°C). Spread about ½ cup of the sauce on the bottom of a 9×13-inch baking dish. Stuff each shell with the beef mixture and place them seam-side up in the dish. Pour the remaining sauce over the shells and sprinkle with the remaining ½ cup provolone cheese.

6. Bake
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes, until bubbly and the cheese is melted and lightly golden. Garnish with fresh parsley if desired.

7. Serve
Let rest for 5 minutes before serving. Enjoy warm.

Variations & Tips

• Meat options: Use thinly sliced sirloin, steak-umms, or even shredded rotisserie chicken for a different twist.

• Extra cheesesteak flavor: Add ½ teaspoon Worcestershire sauce to the beef while cooking.

• Make ahead: Assemble the stuffed shells in the dish, cover, and refrigerate up to 24 hours. Add 10–15 minutes to the baking time if baking from cold.

• Freezing: Unbaked shells freeze well. Assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Bake from frozen, adding 20–30 minutes to the cooking time.

• Sauce swap: For a lighter version, use half-and-half instead of cream, or use all broth and skip the cream.

These Cheesesteak Stuffed Shells are comfort food at its best—rich, cheesy, and packed with savory flavor. Perfect for feeding a hungry crowd or making ahead for an easy weeknight dinner.