These philly cheese steak stuffed shells have the same great flavors of a philly cheesesteak sandwich, all stuffed in a yummy pasta shell.
One of my favorite dishes that I’ve ever made, and luckily for you shared here, are these mexican stuffed shells. They’ve been one of our most popular posts on here for several years, so of course I wanted to make other fun stuffed shell varieties, and I came up with these Philly cheese steak stuffed shells.
These stuffed shells have ground beef instead of the thin sliced beef that you’d typically find in a Philly Cheese Steak sandwich, because it’s easier to find in the store, easier to cook up, and easier to stuff the shells with. Then you also have all the other great flavors of Philly cheese steaks, mushrooms, onions, bell peppers, and of course lots of cheese.
I also added alfredo sauce to these shells, to make them nice and creamy like my philly cheese steak pizza recipe. I personally used my homemade alfredo sauce for this recipe, but you can also use a store bought alfredo sauce too.
These stuffed shells only take a little bit of time to make, and even less time for everyone to gobble up. Because they’ll all be going back for seconds.
How to make Philly Cheese Steak Stuffed Shells?
You’ll first need to bring a large pot of water to boil and cook your jumbo pasta shells for about 10 minutes, or whatever they need to cook al dente. Rinse them in cold water when they’re done so they don’t keep cooking and get too soft.
In a large skillet pan cook up your ground beef over medium heat. Drain out the grease and set the beef aside. Then in the same pan cook up your onions, green peppers and mushrooms for a few minutes until they start to get soft. Mix the ground beef in with the veggies then mix in some cream cheese and salt and pepper.
Pour a little bit of alfredo sauce in the bottom of a 9×13 baking dish. Then stuff the ground beef mixture into the middle of the cooked jumbo shells, about a heaping tablespoon per shell, then repeat till all the shells or all the filling is gone. Placing them into the prepared pan when they are filled.
Pour the remaining alfredo sauce over the top of the shells then cover the pan and bake for about 30 minutes until the whole thing is nice and hot. Sprinkle shredded cheese over the top of everything then bake again (with the foil off this time) until the cheese is nice and bubbly and melted all over.
Serve the shells hot.
Tips and Tricks:
- Before you start prep all of your veggies. Cut them up into tiny pieces.
- You can choose your choice of veggies for this dish, if you want to leave out the mushrooms, you can, etc.
- Do not over cook the pasta. The pasta will keep cooking and softening while it bakes in the oven. To prevent the noodles from getting too soft cook them for the lowest time on the package directions
- You can use any types of cheese that you want for this dish. Provolone cheese is a typical choice for Philly sandwiches, but is hard to find in blocks or shredded. You could add slices on top of the pasta, or use the cheeses as called for in the recipe. Or your choice of mixture.
- This is a great make ahead dish. You can make the dish up until step 10, and wrap the pan in foil and place it in the fridge for the next day. You can make it up to 2 days ahead of time, instead of baking it right away. Let the dish sit at room temperature while the oven preheats and then bake it for an extra 10 minutes, or until hot throughout.
Frequently Asked Questions:
How to store leftover shells?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. They can be reheated until hot in the microwave.
What to serve with these stuffed shells?
These Philly cheesesteak stuffed shells are a filling meal all by themselves, but here are some good side dishes too.
- Garlic Bread Sticks
- A loaf of French Bread
- Roasted Vegetables (like parmesan zucchini, roasted broccoli, or asparagus)
- Side Salad (a basic salad with tomatoes, and carrots, or a Caesar salad are great)
- Fruit Salad
What toppings are on a traditional Philly cheesesteak sandwiches?
A traditional Philly cheesesteak usually includes shaved ribeye steak meat and grilled onions topped with provolone cheese or cheese whiz. Other popular toppings are mushrooms and green bell pepper.
These Philly stuffed shells are a delicious meal that everyone will love! It’s definitely going to become a new favorite dinner recipe. With the same great flavors of a philly cheese steak sandwich, all stuffed into a delicious cheesy pasta dish.
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Philly Cheese Steak Stuffed Shells
Ingredients
- 1 pound ground beef
- 1/3 cup diced yellow onion
- 1/3 cup diced green bell pepper
- 1/3 cup diced mushrooms
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 oz cream cheese
- 12 oz jumbo pasta shells
- 2 cups Alfredo sauce
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350 degrees.
- Bring a large pot of water to boil.
- Boil your pasta shells for about 10 minutes, or until cooked al dente. Rinse shells in cold water when they're done cooking, to stop them from cooking more. Set aside.
- Meanwhile, in a large saute pan cook up your ground beef. Drain the grease from the pan and set the beef aside.
- Add the onions and bell peppers and mushrooms to the pan and cook for 3-4 minutes until the vegetables start to get soft.
- Mix the vegetables with the ground beef. Stir in the salt and pepper and the cream cheese, and mix thoroughly.
- Pour about 1/3 of your Alfredo sauce on the bottom of a 9x13 in pan and spread around.
- Fill each of your shells with a heaping tablespoon of your meat mixture and place into your prepared pan.
- Repeat until all shells, or the meat mixture is gone.
- Pour the remaining Alfredo sauce over the top of your shells.
- Wrap pan in foil and bake for 30 minutes, or until the mixture and noodles are hot throughout.
- Remove foil and top with cheese.
- Return to oven and bake for an additional 15 minutes until the cheese is melted and bubbly.
Nutrition
Philly Cheese Steak Stuffed Shells first posted on April 6, 2015. Photos updated on January 27, 2020.
Stephanie says
Recipe sounds delicious! Do you think this would freeze well?
Aimee says
I think gets freeze great! Cover the pan before baking with plastic wrap and foil, or two layers of foil and freeze. Add a few minutes to the baking time, and cook till hot!
Paula Foy says
I made this recipe!! I did use sliced steak (very thin). I have to tell you, this recipe is DELICIOUS!! We have company coming in for the weekend. I am serving it for dinner tomorrow night! My new favorite dish!
Aimee says
So glad you liked it! It’s one of our favorites too!
Vicki says
Made these for a pot luck. Mine was the only dish that was completely empty at the end of the night. They were terrific.
Aimee says
Yay! So glad 🙂
Gina says
I just made this and it looks delicious. It’s in the oven. I did want to say a few things. I followed the recipe exactly and only had enough filling for probably half the box of cooked jumbo shells and they weren’t heaping tablespoons. I had just enough to fill the 9×13 pan. My advice is to double everything and use a bigger pan so you can fill all the jumbo shells or only use half the box of shells if you’re not feeding a lot of people. I also used a mozzarella/provolone blend of shredded cheese. I can’t wait to try it and thanks for sharing the recipe.
Aimee Berrett says
I usually end up ruining a bunch of the shells in the cooking process cause they rip in half, so that’s probably why I only had a couple extra 😉 Hope you like how it tastes anyway!
lisa naeim says
Could you freed them for another day
Aimee Berrett says
I often freeze these. After we’ve eaten some for dinner, we end up freezing the leftovers for a later date. You could also freeze them before baking them. Both ways will just take a little longer to re/heat when you’re ready to eat!
Katie P. says
This was a GIANT hit!! I do lunch for my office on Mondays – my coworkers absolutely loved it. They had no idea it contained Alfredo sauce until I told them. My husband wants me to make it “every day, please.” 🙂 I think next time, I’ll make it into a lasagna, or lasagna roll ups!
Aimee Berrett says
I’m so glad your coworkers and husband loved it so much! I think it would be fabulous in lasagna/lasagna roll ups! Let me know if you try it!
crazyforcrust says
What an amazing idea!! WOW. Pinned!
Kelly - Life Made Sweeter says
What a great idea! I love the Philly cheese cake twist in these stuffed shells! They look amazing, Aimee!