Philly Cheese Steak Stuffed Shells
A little bit Mac & Cheese and a little bit Philly Cheese Steak all in one dish!
Ingredients
- 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
Instructions
- 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.
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