These Philly Cheesesteak Stuffed Shells are filled with ground beef, onion, bell pepper, mushrooms, and plenty of cheese of course. The creamy cheese sauce the shells are swimming in is loaded with diced pickled jalapeños for a tangy and spicy bite. Think mac and cheese meets Philly cheesesteak with a little kick.
Turning classic dinner dishes into pasta dishes seems to be a recurring theme on BWB. Because pasta makes everything better, right? Check out my Butter Chicken Pasta! What is your favorite nontraditional pasta dish?
My husband seems to like everything better in pasta form, I mean can you blame him? So I have been having fun in the kitchen creating pasta dishes inspired by other non-pasta dishes. And I want to keep making more! Drop your ideas below!
These stuffed shells are my most recent pasta creation. Philly cheesesteak naturally translated into a pasta dish and here’s why.
Cheese and pasta? A match made in heaven. Almost every pasta dish involves some kind of cheese, even if it is just parmesan on top. So I decided to go with cheese bechamel sauce for this dish. It is very reminiscent of a mac and cheese sauce.
And then there is the steak. I used ground beef instead because it gives the same flavor profile. It is also easier to find and typically cheaper than shaved ribeye, which is what is traditionally used for Philly cheesesteak sandwiches.
Needless to say this was an easy dish to turn into a pasta and it is so good. I loaded it up with mushrooms, bell peppers, and onions, so there are some veggies to balance out the cheese. The pickled jalapeños add the perfect amount of acidity and spice that this dish is begging for. Hope you enjoy!!
1 pound spare ground beef
2 soupspoons adulation
1 small unheroic onion minced
1 small green bell pepper minced
2 soupspoons ketchup
1 teaspoon Worcestershire sauce
1/2 tablespoon Kosher swab
tablespoon fresh ground black pepper
8 ounces cheddar rubbish cut into small cells ( divided)
24 jumbo pasta shells cooked
1 teaspoon cornstarch
1 mug milk (I used whole)
1 mug beef broth
Note click on times in the instructions to start a kitchen timekeeper while cuisine.
Preheat the roaster to 350 degrees.
Add the ground beef to a large cast iron skillet (this browns veritably well) and brown until a deep brown crust appears before breaking the beef piecemeal.
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 adulation and the onions and bell peppers.
Let brown for 1-2 twinkles before stirring, also let brown for another 1-2 twinkles before stirring again.
Add the beef back into the visage.
Add the ketchup, Worcestershire sauce, swab, and black pepper into the visage and stir.
Take it off the heat and lade it into the pasta shells.
Top each shell with cells of rubbish ( use half the rubbish for this).
Using the same visage add the beef broth, milk, and cornstarch and whisk before turning the heat back on.
Add in the rest of the cheddar rubbish a little at a time while whisking for 3-5 twinkles or until thickened.
Pour about half the sauce around the shells.
Singe in the roaster for 10 twinkles to melt the rubbish.
Serve with the sauce.