This Philly Cheese Steak Stuffed Shells recipe is a delicious mash-up of two classic recipes. It’s ready in 30 minutes and can even be made ahead of time or frozen. It’s perfect for busy schedules.
This post is sponsored by The Beef Checkoff. As always, all opinions are my own.
Why This Philly Cheese Steak Stuffed Shells Recipe Works
I love when I can combine the flavors of my favorite recipes into one delicious meal. This easy stuffed shell recipe is the perfect example.
I took the filling from a traditional Philly Cheese Steak sandwich and instead of putting it on a roll, I stuffed it inside of pasta and then baked it in a delicious cheese sauce. I mean, seriously, what’s not to love?!?
This recipe is an amazing flavor explosion and a fun twist on traditional pasta.
How to Make this Easy Stuffed Shells Recipe
This recipe is pretty easy to make and uses easy to find ingredients – shaved beef, peppers, onions, cheese and Alfredo sauce. And, pasta, of course.
This recipe is all about building flavor. Here’s how I make stuffed shells with a cheese steak filling. I start by cooking the peppers and onions together. There is nothing like the smell of peppers and onions cooking. My stomach is grumbling just thinking about it.
When they’re just about done, I add some garlic to really amp up the flavor.
Next, I cook the shaved beef in the same pan. This way, the beef picks up the flavors left behind by the peppers, onions and garlic.
Once the beef is cooked through and no longer pink, I turn off the heat and stir in the cheeses. The key is using two cheeses to get the perfect flavor.
Once the filling is finished, I stuff the shells with as much filling as I can fit in there. I like the filled to capacity. No skimping here.
To finish it off, I give everything a good coating of Alfredo sauce (jarred or homemade, whichever you prefer) and top it all off with extra cheese.
Tips for Making this Meat Stuff Shells Recipe
Here are some tips to help you make this Philly Cheese Steak recipe easy:
- Dice the peppers and onions finely. Again, you don’t want big pieces to stuff into the shells.
- You can precook the pasta ahead of time and allow it to cool. This will make it easier to handle.
- This recipe freezes beautifully. When you’re done assembling the shells, tightly cover the pan with plastic wrap and foil and freeze. When you’re ready to eat them, simply thaw, remove the cover, top with Alfredo sauce and cheese and bake.
What Kind of Steak to Use
For this recipe, I use shaved steak. I can usually find it ready to go at my grocery store. My grocery store sells it in the meat department but some stores may carry it in the frozen section.
If you’re not able to find shaved steak, you have two options. You can ask your butcher to finely shave some steak for you. You want it paper thin so it cooks quickly and fits easily into the shells. Or, you can shave the steak yourself using a mandolin or by freezing the steak for about an hour and then slicing it very thin using a knife.
I like using skirt steak or sirloin steak for this recipe. You can also use ribeye if you want to be super decadent. If you’re not sure which cuts of beef to use, I’ve put together this handy Beef Cooking Cheat Sheet with handy cooking tips, temperatures, cuts of beef and more!
Beef is a nutrition packed powerhouse that has many essential nutrients that help busy families go further when it comes to the chaos of back to school and maintaining overall health.
For example, a 3-ounce serving of cooked lean beef provides:
- Approximately 25 grams of protein, which is essential for building and maintaining muscle mass, as well as helping you feel satisfied after meals
- About 44% of the daily value for Vitamin B12, involved in energy metabolism and brain function
- About 36% of the daily value for Zinc, which helps maintain a healthy immune system – important for back to school!
- About 12% of the daily value for Iron, which is key for transporting oxygen to your muscles
Enter my Beef Back to School Giveaway
To celebrate the Back to School season, I’ve partnered with The Beef Checkoff to bring you an incredible giveaway. For the entire month of September you can enter to win this Beef Back to School prize pack valued at approximately $350.
The prize pack includes:
- Instant Pot Ultra 10-in-1 6-qt. Programmable Pressure Cooker
- $50 Omaha Steaks Gift Card
- Healthy Instant Pot Cookbook: 100 Great Recipes with Fewer Calories and Less Fat by Dana Angelo White, MS, RD, ATC
- Two (2) Thermos 16 oz. Stainless King Food Jars with Spoons
- Beef themed swag including an apron, oven mitt, spatula and more!
The giveaway will be open throughout September 2018 and the winner will be notified at the beginning of October. This giveaway is open to US residents residing in the Northeast (this includes residents of Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, Connecticut, New York, Pennsylvania, New Jersey, Delaware, Maryland, Washington DC and Virginia). All entrants must be age 18 or older.
More Beef Recipes You Might Like
- How to Cook Frozen Beef in an Instant Pot
- Beef Lasagna Soup
- Steak & Egg Breakfast Skillet
- Crock Pot Korean Beef
- Steak and Veggie Roll Ups
Looking for more? Check out all of the beef recipes on It Is a Keeper.
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These Philly Cheese Steak Stuffed Shells are a delicious and easy mash-up of two classic recipes.
- 1 bell pepper diced
- 1 onion diced
- 2 tablespoons butter divided
- 2 teaspoons House Seasoning Blend divided
- 2 cloves garlic minced
- 2 pounds shaved steak roughly chopped into smaller pieces
- 1 tablespoon Worcestershire sauce
- 4 ounces Provolone cheese shredded
- 4 ounces American cheese shredded
- 12 ounce package extra large pasta shells cooked, drained and cooled
- 15 ounces Alfredo sauce
In a large skillet over medium high heat, melt 1 tablespoon of butter.
Add diced peppers and onions and 1 teaspoon of House Seasoning Blend and cook until softened, about 6 minutes.
Add garlic and cook for 30 seconds more.
Remove vegetables from the pan and add remaining tablespoon of butter.
Season the shaved beef and add it to the skillet.
Cook beef until no longer pink, about 5 minutes.
Remove skillet from heat and drain off excess fat.
Stir in Worcestershire sauce, 3/4 of the provolone and American cheeses and add the pepper and onion mixture back into the pan.
Pour half of the Alfredo sauce into the bottom of a baking dish.
Spoon the filling into the prepared pasta shells and arrange in the baking dish.
Pour remaining Alfredo sauce on top of the stuffed shells and top with the remaining cheese.
Bake at 350 degrees for 10 minutes or until cheese melts.