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!
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”.
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!
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
- 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
- 1½ 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.