Cheesesteak Stuffed Shells
Every time we eat these cheesesteak stuffed shells I say to myself, “I should make these more often.”
Every time I make stuffed shells I say to myself, “This is why I don’t make these more often.”
You need a bit of patience, in my opinion, with any stuffed shell meal. That doesn’t distract from this being a relatively simple meal to make. It is flavorful, and I think you can change it up in so many ways to make it even more flavorful.
I found this recipe on the site Dinner Then Dessert. You can check out the entire post here. I’m including the ingredients and instructions below.
- 1 pound lean ground beef
- 2 tablespoons butter
- 1 small yellow onion diced
- 1 small green bell pepper diced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 8 ounces cheddar cheese cut into small cubes (divided)
- 24 jumbo pasta shells cooked
- 1 tablespoon cornstarch
- 1 cup milk (I used whole)
- 1 cup beef broth
- Preheat the oven to 350 degrees.
- Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
- Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
- Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.
- Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
- Add the beef back into the pan.
- Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.
- Take it off the heat and scoop it into the pasta shells.
- Top each shell with cubes of cheese (use half the cheese for this).
- Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.
- Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.
- Pour about half the sauce around the shells.
- Bake in the oven for 10 minutes to melt the cheese.
- Serve with the remaining sauce.
Other than the stuffing of the shells being somewhat tedious, this is a very easy recipe to make.
We enjoyed these stuffed shells with some bacon wrapped jalapenos (not pictured). I think if you don’t have the patience or the time to stuff the shells, you could use another type of pasta like small shells or macaroni noodles even. Serve with a side salad if you want to keep calories down.
What are your favorite kind of stuffed shells? Let us know in the comments below!
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