CHEESESTEAK STUFFED SHELLS – Page 2

Instructions

Bring a large pot of generously salted water to a boil.
Add the jumbo shells and cook according to package directions for al dente (usually 9-11 minutes). They should still have a slight bite so they don’t tear when stuffing.
Drain carefully and rinse with cool water to stop the cooking process. Drizzle with a little olive oil to prevent sticking and set aside.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
Add the thinly sliced steak, seasoning with salt and pepper. Cook until just browned, breaking it up as it cooks (about 3-5 minutes). Remove the steak with a slotted spoon to a large bowl, leaving the drippings in the pan.
In the same skillet, add the diced onion, bell pepper, and mushrooms (if using). Sauté for 6-8 minutes, until the vegetables are soft and lightly browned.
Add the minced garlic and cook for one more minute until fragrant. Stir in the Worcestershire sauce.
Return the cooked steak to the skillet, stir everything to combine, and remove from heat. Let the mixture cool slightly.

In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes to form a smooth paste (a roux).
Gradually pour in the milk, whisking constantly to prevent lumps.
Continue to cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
Remove from heat and whisk in 1 cup of shredded provolone cheese until melted and smooth. Season with a pinch of nutmeg, salt, and white pepper.

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Pour about ½ cup of the cheese sauce into the bottom of the baking dish and spread it into a thin, even layer.
To the slightly cooled steak and veggie mixture, add ½ cup of the remaining shredded provolone cheese and ½ cup of the cheese sauce. Mix well. This is your filling.
Using a spoon, carefully fill each cooked pasta shell with the steak and cheese mixture. Place them seam-side up in the prepared baking dish.

Pour the remaining cheese sauce evenly over the top of the stuffed shells.
Sprinkle the top with the shredded mozzarella and grated Parmesan cheeses.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Let the shells rest for 5-10 minutes before serving. This allows the cheese sauce to set slightly.
Garnish with chopped fresh parsley if desired.

Shaving the Steak: For super thin slices, partially freeze the steak for 30-60 minutes. It will be much easier to slice thinly against the grain.
Shortcut: Look for pre-shaved steak (sometimes labeled “beef for cheesesteak”) in your grocery store’s meat section or freezer aisle.
Cheese Variations: Feel free to use Cheez Whiz in the sauce for an ultra-authentic Philly experience, or substitute with sharp white cheddar.
Make Ahead: You can assemble the entire dish, cover, and refrigerate it up to 24 hours in advance. Let it sit at room temperature for 20-30 minutes before baking. You may need to add 5-10 minutes to the baking time if it goes in cold.
Freezing: Assemble the unbaked dish, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking as directed.

Enjoy your delicious, cheesy creation