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Cheesesteak Stuffed Shells combine the savory flavors of a classic Philly cheesesteak with the comforting texture of pasta shells. Here’s a simple recipe to make them:
Ingredients:
- 20 large pasta shells (rigati or any large stuffed shell variety)
- 1 lb ribeye steak (or sirloin, thinly sliced)
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 2 cloves garlic, minced
- 8 oz cream cheese, softened
- 1 ½ cups shredded provolone cheese (or a blend of provolone and mozzarella)
- 1 cup grated Parmesan cheese
- 1 ½ cups beef broth or water
- 1 cup marinara sauce (optional, or use cheese sauce)
- Salt and pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions:
1. Cook the Shells:
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to the package directions. Drain and set aside.
2. Prepare the Cheesesteak Filling:
- Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 2-3 minutes until browned. Remove the steak from the pan and set aside.
- In the same skillet, sauté the onions (and bell peppers if using) until softened, about 5 minutes. Add garlic and cook for another 1-2 minutes.
- Return the cooked steak to the pan, and stir to combine. Season with salt and pepper.
3. Make the Cheese Mixture:
- In a large mixing bowl, combine the cream cheese, 1 cup of provolone cheese, and ½ cup of Parmesan. Mix well to form a creamy filling.
4. Stuff the Shells:
- Spoon the cheesesteak mixture into the cooked shells, filling each shell with the steak and vegetable mixture.
- Arrange the stuffed shells in a baking dish.
5. Bake:
- Pour the beef broth over the stuffed shells. If you like, spoon a little marinara sauce or cheese sauce on top of each shell. Sprinkle with the remaining provolone and Parmesan cheeses.
- Cover with foil and bake for 25-30 minutes, until the cheese is melted and bubbly. Remove the foil in the last 5 minutes to allow the cheese to brown slightly.
6. Garnish and Serve:
- Garnish with fresh parsley if desired, and serve hot.
Tips:
- You can substitute the ribeye with another steak like sirloin or flank steak if preferred.
- For extra cheesiness, add more provolone or even American cheese into the filling.
Enjoy these deliciously stuffed pasta shells with the bold, cheesy flavors of a classic Philly cheesesteak!
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