PHILLY CHEESESTEAK STUFFED SHELLS & CHEESE - middleeastsector
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PHILLY CHEESESTEAK STUFFED SHELLS & CHEESE

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Philly Cheesesteak Stuffed Shells Made With Ground Beef, Cheddar, Bell Peppers And Onions With A Creamy Sauce To Drizzle Over The Shells When They’re Done. Philly Cheesesteak Stuffed Shells are another version of our favorite Philly Cheese Steak Sloppy Joes with the filling added to jumbo pasta shells and a quick and easy creamy cheese sauce made from the same pan the meat filling was made in. If you’d like to serve this with a pasta other than jumbo shells you can also use this Philly Cheesesteak Hamburger Helper recipe, its another favorite in this house. We joke that this blog is half fueled by brown sugar garlic chicken and half by all things Philly Cheesesteaks. With over a dozen Philly recipes you’re in the right place if you love those flavors.

Our famous Philly Cheesesteak Sloppy Joes get a makeover in these Philly Cheesesteak Stuffed Shells, which combine the meat filling with giant pasta shells and a creamy cheese sauce prepared in the same skillet as the meat filling.Today’s Philly Cheesesteak Stuffed Shells are prepared with ground beef, cheddar, bell peppers, and onions, as well as a creamy sauce to drizzle over the shells after they’re through cooking.

 

THE INGREDIENTS LIST:

Lean ground beef; I used 1 Pound.
2 Tbsp.Of softened butter.
A diced yellow onion; I used a small one.
A diced green bell pepper; use a small one.
2 Tbsp.Of ketchup.
1 Tbsp.Of Worcestershire sauce.
1/2 Tsp.Of Kosher salt.
1/2 Tsp.Of ground black pepper.
Cheddar cheese; I used 8-ounces, and cut it into small cubes.
Cooked Jumbo pasta shells, I used 24.
1 Tbsp.Of cornstarch.
210 milliliters.Of whole milk.
210 milliliters.Of beef broth.

 

PREPARATION:

Step 1 – To start the preparation, your oven should be preheated at 350 degrees Fahrenheit.

Step 2 – Next, brown the ground beef in a big cast iron pan (which browns quite nicely) until a deep brown crust forms before breaking it up.

Step 3 – Stir in the ground beef and brown until a deep crust forms on about 50% of the steak.

Step 4 – After you’ve removed the meat (but don’t throw away any of the fat), add the butter, onions, and bell peppers.

Step 5 – Let it brown for around 2 minutes before stirring, and let it brown for another 2 minutes before stirring.

Step 6 – Return the steak to the pan and stir well. Then, while stirring, add the ketchup, Worcestershire sauce, salt, and black pepper to the pan.

Step 7 – Remove from the heat and spoon the sauce into the pasta shells. Additionally, each shell should be topped with cheese cubes (use half the cheese for this).

Step 8 – Reheat the beef broth, milk, and cornstarch in the same pan over medium heat until the mixture is thickened.

Step 9 – Continue whisking in the remaining cheddar cheese a bit at a time for 3-5 minutes, or until thickened.

Step 10 – Pour roughly half of the sauce into the shells and set them aside. To melt the cheese, place the dish in the oven for 10 minutes.

Step 11 – Finally, drizzle the remaining sauce over the top of each serving.

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