Philly Cheesesteak Stuffed Shells

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A little bit Mac & Cheese and a little bit Philly Cheesesteak…. and so so good! Philly Cheesesteak Stuffed Shells are an amazing combo! The really yummy part of this was the made from scratch cheese sauce to incorporate in this dish. I thought I had made enough for leftovers…I was wrong!

Philly Cheesesteak Stuffed Shells
Philly Cheesesteak Stuffed Shells

Knowing how to make a roux is the key to any good mac and cheese sauce. It is a skill that is a must for a homemade on a weeknight living! According to Wikipedia “Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, bacon drippings or lard are commonly used fats.” What I really think is can you see when the flour is cooked enough to not taste “raw”.

Philly Cheesesteak Stuffed Shells

Once you have a solid cheese sauce – this dish is about assembly. Combine the meat, onion and bell pepper mix with some cheese sauce. Stuff the shells and top with provolone and a little more sharp cheddar – because who doesn’t love more cheese!

Philly Cheesesteak Stuffed Shells

I served this with a little Caesar Salad pre-mix. Yes… o.m.g…I use salad pre-mixes. I like to make sure my family is getting a good serving of veggies. In general, I usually “doctor” the salad pre-mixes (I like Taylor Farms or an organic variety) with some additional veggies like fresh tomato, onion or cucumber. I want to make sure my family is getting enough fiber for regularity! I almost always serve Pasta Dishes with salads to get a good balance.

Now let’s get cookin’!


Philly Cheese Steak Stuffed Shells

A little bit Mac & Cheese and a little bit Philly Cheese Steak all in one dish!
Course Main Course
Cuisine American
Keyword cheese, cheese sauce, ground beef, ground beef recipes, Pasta, pasta dishes, philly cheesesteak, stuffed shells
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6


  • 2 lb Ground Beef
  • 1 White Onion diced
  • 1 tbsp Avocado Oil
  • 1 Green Bell Pepper diced
  • 1 tsp Coarse Black Pepper
  • 1 tsp Salt
  • 1 tsp Red Pepper Flakes
  • 3 Garlic Cloves
  • lb Jumbo Shells
  • 6 slices Provolone
  • 1 tbsp Parsley
  • 1 cup Sharp Cheddar shredded
  • 2 Scallions chopped

For the Cheese Sauce

  • 4 tbsp Butter
  • 4 tbsp Flour
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 cup Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Sharp Cheddar


  • Prepare all of the ingredients. Preheat oven to 400deg. Start boiling water for shells
  • Add pasta to boiling water. Cook as directed by package. Drain in a colander and rinse with cold water to arrest cooking process. Set aside.
  • In a large saute pan over medium high heat, add oil, onions and garlic. Cook for 3 minutes then add ground beef, salt, pepper, and paprika. Cook for until mostly no pink then add green bell peppers. Cook another 4 minutes then drain excess liquid and set pan aside.
  • In a saucepan over medium heat, add butter, garlic powder and salt. Once melted, whisk in flour and let cook for 3 minutes. Whisk in chicken broth and cook another 2 minutes. Whisk in heavy cream and cook another 2 minutes. Finally whisk in cheese and cook another 3 minutes.
  • Pour half of cheese sauce into meat mixture and stir to coat evenly.
  • In a 13 x 9 glass baking dish, pour a thin layer of cheese sauce in bottom and then line up jumbo shells in rows. Fill each shell with a portion of meat and cheese mixture. Pour remaining sauce over top. Then cover with provolone cheese slices, sharp cheddar and parsley. Place in oven for 20 minutes.
  • Serve 4-6 shells per person and top with Scallions.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here: AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS.

6 thoughts on “Philly Cheesesteak Stuffed Shells

  1. I just made a roux this morning for the Chicken, broccoli, and rice casserole I was making. This looks amazing. I can’t wait to try it with my family. Pinned.

  2. Liz @ spades, spatulas, and spoons – Oakland, CA – I live in Northern California of the USA, splitting my time between our home and large garden on the coast in Fort Bragg and a smaller place outside San Francisco. I have always love spending time in the kitchen, sharing meals with family and friends. My English born mother was educated in France and ran one of the first traditional French cooking schools in Florida, I learned by being her sous chef and eventually teaching classes with her. Three years ago I was proud to earn my certificate as a Mendocino County Master Gardener, although I had already been gardening in Oakland (ornamental and veggies) for 25 years. There is always so much to learn. I am starting the garden in Fort Bragg and am looking forward to sharing my progress. My family on both sides have always gardened. I have fond memories of my grandparent's garden outside London; and digging potatoes with my father in his vegetable garden in Florida. My education is in microbiology; I worked in labs and biotech for 25 years, often traveling extensively for work. But even with a busy schedule I have managed to have a few of my own fresh vegetables in the back garden. Welcome and thank you for coming along.
    Liz @ spades, spatulas, and spoons says:

    Philly cheese steak is one of my husband’s guilty pleasures, I might surprise him with this on his birthday. It definitely sounds and looks over the top delicious and hedonistic. Thank you for bringing it to Fiesta Friday, pinned.

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