Step 1: Cook the Pasta Shells
- Boil the shells: Fill a large pot with water and bring it to a boil. Add a generous pinch of salt and cook the jumbo pasta shells according to the package instructions until they are al dente (usually about 10 minutes). Stir occasionally to prevent sticking.
- Drain and cool: Drain the shells and rinse them with cold water to stop the cooking process. Set them aside to cool while you prepare the filling.
Step 2: Make the Cheesesteak Filling
- Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef (or thinly sliced steak) and cook, breaking it up with a spoon, until browned and fully cooked through. Remove the beef from the skillet and set aside.
- Sauté the veggies: In the same skillet, add the onion, bell pepper, and mushrooms. Sauté for 4-5 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Season: Add the cooked beef back into the skillet with the veggies. Season with salt, pepper, smoked paprika, Worcestershire sauce, and ketchup (if using). Stir to combine and let it cook for another 2-3 minutes, allowing the flavors to meld together.
- Mix in the cheeses: Remove the skillet from heat. Stir in the cream cheese, shredded provolone, and mozzarella until everything is melted and well combined. This cheesy mixture will be the filling for your shells.
Step 3: Make the Cheese Sauce
- Create the roux: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk for 1-2 minutes until a smooth paste forms (this is called a roux).
- Add the milk: Gradually whisk in the milk, continuing to stir until the sauce thickens, about 5-6 minutes.
- Add the cheese: Lower the heat and add the provolone and cheddar cheeses, stirring until completely melted and smooth. Season the sauce with salt and pepper to taste.
Step 4: Assemble the Dish
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Stuff the shells: Take each cooled pasta shell and stuff it generously with the cheesesteak filling. Arrange the stuffed shells in a large baking dish, open side up.
- Pour the cheese sauce: Once all the shells are filled, pour the warm cheese sauce evenly over the top.
- Add extra cheese (optional): For an extra cheesy finish, sprinkle additional provolone or mozzarella on top before baking.
Step 5: Bake and Serve
- Bake: Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese on top is golden and bubbly.
- Garnish and serve: Once done, remove the dish from the oven and let it cool for a few minutes. Garnish with chopped parsley or a sprinkle of Parmesan, and serve!
Customizing Your Cheesesteak Stuffed Shells
- Add spice: If you like a little heat, toss in some crushed red pepper flakes or chopped jalapeños into the beef mixture.
- Make it vegetarian: Swap the beef for sautéed mushrooms, spinach, and extra cheese for a delicious meat-free version.
- Experiment with cheeses: While provolone is classic, you can mix it up with sharp cheddar, Swiss, or even pepper jack for a spicier kick.
Final Thoughts
These Cheesesteak Stuffed Shells offer a new take on comfort food by combining pasta and the flavors of a Philly cheesesteak. Whether you’re serving this dish for a cozy family dinner or a special occasion, it’s guaranteed to impress with its creamy filling, savory beef, and cheesy sauce. With easy-to-follow steps and customizable options, this recipe is perfect for anyone looking to elevate their pasta game. Enjoy!