Philly Cheesesteak Stuffed Shells

another recipe that will last you 2-3 days. don’t worry about timing — everything just ends up finishing at the right time.

the cheese sauce tastes pretty similar to chipotle’s queso. i’m pretty tempted to make just the cheese sauce and dip some chips in it.


  • 1 lb ground beef
  • 2 tbsp butter
  • 1 small yellow onion (diced)
  • 1 small green bell pepper (diced)
  • 2 tbsp ketchup
  • 1 tbsp worcestershire sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • 8 oz cheddar cheese (shredded with a box grater)
  • 24 jumbo pasta shells
  • 1 tbsp cornstarch
  • 1 c milk
  • 1 c beef broth


  1. Boil water in a pot and cook pasta shells as instructed
  2. Preheat the oven to 350° F degrees
  3. Add the ground beef to a large cast iron skillet and brown until a crust appears before breaking the beef apart
  4. Stir the ground beef and brown until a deep crust appears on about 50% of the beef
  5. Remove the beef (you can leave the fat) and add the butter, onions, and bell peppers
  6. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again
  7. Add the beef back into the pan
  8. Add the ketchup, worcestershire sauce, salt, and black pepper into the pan and stir
  9. Take it off the heat and scoop it into the pasta shells
  10. Top each shell with shredded cheese
  11. Using the same pan add the beef broth, milk, and cornstarch
  12. Whisk before turning the heat back on
  13. Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened
  14. Pour about half the sauce around the shells
  15. Bake in the oven for 10 minutes to melt the cheese
  16. Serve with the remaining sauce
  17. Boomski.

Philly Cheesesteak Stuffed Shells

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