CHEESESTEAK STUFFED SHELLS

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This recipe takes the classic flavors of a Philly cheesesteak—thinly sliced steak, sautéed onions and peppers, and gooey cheese sauce—and stuffs them into tender jumbo pasta shells for the ultimate comfort food.

Yields: 4-6 servings

Prep time: 30 minutes

Cook time: 40 minutes

Ingredients

For the Filling & Shells:

  • 18-20 jumbo pasta shells

  • 1 lb ribeye steak, very thinly sliced (or shaved beef steak, found in the freezer section)

  • 1 tbsp olive oil

  • 1 medium green bell pepper, diced

  • 1 medium onion, diced

  • 8 oz cremini or white mushrooms, sliced (optional, but classic for cheesesteaks)

  • 2 cloves garlic, minced

  • 1 tsp Worcestershire sauce

  • Salt and black pepper to taste

  • 1 ½ cups provolone cheese, shredded (divided)

  • ½ cup mozzarella cheese, shredded (for topping)

  • ¼ cup Parmesan cheese, grated (for topping)

For the Cheese Sauce:

  • 2 tbsp butter

  • 2 tbsp all-purpose flour

  • 1 ½ cups whole milk

  • 1 cup provolone cheese, shredded

  • Pinch of ground nutmeg (optional)

  • Salt and white pepper to taste

For Garnish (optional):

  • Chopped fresh parsley

    Instructions:

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