Let’s Chat About Philly Cheesesteak Stuffed Shells

Okay, so if I had a nickel for every time somebody asked me for this Philly Cheesesteak Stuffed Shells recipe, I could probably buy, I don’t know, a few dozen extra-large shells—maybe even the good kind, not the ones that stick together like a mad octopus. I accidentally created this dish a couple years ago when we were out of hoagie rolls but had a box of pasta shells lurking in the pantry. Turns out, it’s honestly an even bigger hit than traditional cheesesteak night in my house (don’t tell my brother, Philly purist that he is). And hey, one night I made this during a snowstorm, and the smell alone made my neighbor shovel my walk just to get a taste. True story.

Why You’ll Love This One (Or, Why My Crew Does)

I make this when I need something hearty but don’t have the patience for a million steps. My family goes absolutely wild for it because, well, cheese. It’s burnt a few fingers in my household because, yeah, nobody could wait for it to cool. Oh, and my youngest is always suspiciously enthusiastic about “helping” with the cheese (meaning, swiping handfuls for snacking—kids!). Also, if you’re the kind of person who gets a tad stressed about dishes with big lists of ingredients—don’t worry. This one’s forgiving. (I, for one, have totally run out of bell peppers once and just doubled the onions. Worked fine!)

Ingredients (Feel Free to Fudge or Swap!)

1 box jumbo pasta shells (about 250g, or just eyeball it; honestly, any brand is fine—my gran swore by De Cecco, but supermarket own brand works too)
1 lb (450g) thinly sliced steak (ribeye is fancy, but I’ve used shaved beef or even leftover roast beef in a pinch—does the trick!)
1 onion, diced (yellow, sweet, or red, I’m not picky)
1 green bell pepper, chopped (or use red/yellow for sweetness—sometimes I throw in both if I’ve got ‘em)
2 cloves garlic, minced (but if you hate garlic… just skip it, seriously)
1 tbsp olive oil (my cousin uses butter, claims it’s richer—I disagree, but you do you)
2 cups shredded provolone cheese (or mozzarella, if that’s what’s in your fridge—provolone really nails the flavor, though)
1 cup shredded cheddar or Monterey Jack (I go rogue with Swiss now and then; my spouse isn’t thrilled, but hey)
1 cup beef broth or stock (the boxed kind, sure, but if you have homemade, you’re winning at life)
Salt & pepper, to taste (I honestly forget to measure here—just shake, taste, and nod)
Fresh parsley for garnish (optional, and nine times out of ten I forget anyway)

What To Do (AKA: Actual Steps Plus Some Chatter)

Preheat your oven to 375°F (190°C). If you remember ahead of time. I always forget this until I’m elbows deep in cheese.
Cook the pasta shells in salted water until just al dente (the box will have suggested times; I start checking 2 mins early so they don’t go mushy). Drain and set aside. If you forget about them and they get sticky, a glug of olive oil and a gentle toss usually helps.
In a big skillet, heat olive oil over medium-high heat. Toss in onions and peppers. Cook until softened, about 5 minutes—or longer if you like them sweeter and a bit caramelized (I do, some days). Add garlic, stir for 30 seconds.
Add steak. Cook just until it’s browned and no longer pink. Don’t leave it in ages, or it gets tough (learnt that one the hard way). Sprinkle with salt and pepper.
Pour in beef broth. Let it simmer for a couple of minutes—this is when I sneak a taste (for quality control, obviously). Remove from heat.
Stir about half the provolone and half the cheddar into the pan. It’ll get gooey and ridiculous looking; don’t panic, it all comes together later. Taste again—you know you want to.
Grab a big baking dish. (No dish? I’ve actually cobbled this together in a lasagna pan once. Not ideal, but it worked.) Spoon the meaty filling into each shell—just enough to fill but not so much they explode, unless you find that funny.
Arrange the shells in your baking dish, all snug. Sprinkle the rest of the cheeses over the top. If you want a side of drama, go heavy on the cheese.
Bake, uncovered, for about 20–25 minutes or until bubbly and golden. If you’re like me and your oven has odd hot spots: rotate the dish halfway (or don’t, and just eat the extra crispy corners yourself, chef’s privilege).
Let cool for 5–10 minutes before digging in. (Nobody follows this in my house. Good luck!)

Notes: Things I Wish I Knew The First Time

If your shells tear a bit, fill ‘em anyway. Nobody cares once there’s cheese on top.
Once, I made this without pre-cooking the shells (thinking I was clever). Result: crunchy disaster. Don’t skip that step.
If you’ve got leftover filling, toss it over some rice later. Improvised lunch win.

Variations I’ve Actually Tried (Some Worked, Some Flopped)

I did a “chicken cheesesteak” version—used shredded rotisserie chicken, swapped the beef broth for chicken, and honestly, it was decent but just missed that oomph.
Mushroom-heavy vegetarian test: good, but it needed WAY more seasoning than beef. I did try and sneak in some Worcestershire, helped a bit.
Once (never again) I tried an Alfredo-sauce version. It was… well, vaguely wrong. Maybe that’s just me.

Equipment: Essentials, Or Not

Large skillet (but, to be honest, I’ve used a Dutch oven in a pinch)
Big saucepan for pasta shells
Decent casserole or baking dish (heck, a deep roasting pan works if that’s what you’ve got—trust me, they won’t call the food police)
A good sharp knife—though, okay, I’ve done the veggies with kitchen scissors too (don’t tell anyone in culinary school)

How To Store It (Though There’s Seldom Leftovers…)

Technically, it’ll keep covered in the fridge for up to 3 days (though, honestly, in my house it rarely survives till breakfast). Reheats okay in the oven or microwave, though I think the oven keeps the cheese from going rubbery. If you wanna freeze it, wrap it up tight, but I have to admit—I prefer it fresh, kinda loses some punch after thawing.

My Favorite Ways To Serve (Yours May Vary)

I like to pair these shells with a simple green salad, just something crunchy to offset all that cheese. Occasionally I’ll whip up some garlic bread if I’m feeling wild or if there’s a crowd over. Oh, and sometimes—don’t ask me why—I put out hot sauce and a ranch dip. Somehow, it disappears. (My cousin dips everything in ranch. Who am I to judge?)

Lessons I’ve Learned—Often The Hard Way

Don’t rush the cheese melting step—it looks weird for a minute, but keep stirring or it goes grainy. I once tried just chucking cold cheese in before baking. Ugh, regret.
You can overfill the shells—they just kind of become meat blobs in the pan. Still tastes fine, if messier.
Let it rest after baking. Seriously. Cheese burns on the roof of your mouth are no joke.

Let’s Talk Questions

Can I use ground beef instead of steak? Yep, I’ve done it—just cook it all the way through and drain the excess fat so the shells don’t end up greasy. Still tastes good; just a touch less “Philly.”
Do I really need provolone? Actually, you can use mozzarella, or even a cheese blend—my neighbor swears by Sargento’s blend (check it out here). It’s not traditional, but it works. Go on, play around.
Can I make this ahead of time? Totally. Stuff the shells, cover the dish, and pop it in the fridge for up to a day. Bake when ready (might want an extra 5 mins if baking cold). It probably tastes even better the next day—something about the flavors marrying or something fancy like that.
How spicy can I make this? Go nuts! Toss in hot peppers, add a few shakes of your fave hot sauce, whatever wakes you up. (I started mild for my little ones… but, um, now they’re the ones dumping hot sauce on everything, who knew?)

And A Completely Unnecessary Digression

Speaking of hot sauce—did you ever notice there’s an entire universe of opinions about what’s “the right” hot sauce for beef? Once got into a heated debate on a Reddit thread (here, for proof: r/Cooking) and let’s just say, people get passionate. Anyway, back to Philly Cheesesteak Stuffed Shells—make it your own!

Philly Cheesesteak Stuffed Shells