Philly Cheesesteak Stuffed Shells: The Ultimate Comfort Food Fusion

Are you craving Comfort? This Philly-inspired pasta Bake Will Blow Your Mind!

Have you ever wondered what would happen if a classic Philly cheesesteak and comforting stuffed shells had a delicious love child? Get ready to embark on a culinary adventure that combines the best of both worlds! Our Philly Cheesesteak, Stuffed Shells recipe is about to revolutionize your dinner game. But can this fusion really live up to the hype of its famous parents?

Ingredients

• 24 jumbo pasta shells
• 1 lb thinly sliced ribeye steak
• 1 large onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 8 oz cream cheese, softened
• 1 cup shredded provolone cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup beef broth
• 1 tsp Worcestershire sauce
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

How to Make Philly Cheesesteak Stuffed Shells

1. Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
2. In a large skillet over medium-high heat, add 1 tbsp olive oil. Once hot, add the sliced ribeye steak. Season with salt and pepper. Cook for 2-3 minutes until browned, then remove from the skillet and set aside.
3. In the same skillet, add the remaining olive oil. Sauté the onions, bell peppers, and mushrooms until softened, about 5-7 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
4. Return the cooked steak to the skillet. Add beef broth and Worcestershire sauce, stirring to combine. Cook for an additional 2 minutes, then remove from heat.
5. In a large bowl, mix the softened cream cheese, 1/2 cup provolone, 1/2 cup mozzarella, and the Parmesan cheese. Fold in the steak and vegetable mixture until well combined.
6. Stuff each cooked pasta shell with the Philly cheesesteak mixture and arrange them in a 9×13-inch baking dish.
7. Sprinkle the remaining provolone and mozzarella cheese over the stuffed shells.
8. Bake for 25-30 minutes or until the cheese is melted and bubbly.
9. Garnish with chopped fresh parsley before serving.

Helpful Tips

• For the most authentic Philly cheesesteak flavor, opt for ribeye steak. However, if you’re looking for a leaner option, sirloin can work well too.
• To make stuffing easier, let the pasta shells cool slightly before handling. You can also use a piping bag or a zip-top bag with the corner snipped off to fill the shells.
• For a crispy top, broil the dish for the last 2-3 minutes of cooking time. Keep a close eye to prevent burning!
• Make sure to cook the pasta shells until al dente is reached. They’ll continue to cook in the oven, and you don’t want them to become mushy.

Substitutions and Variations

• Cheese Choices: While provolone is traditional for Philly cheesesteaks, feel free to experiment with other melty cheeses like white American or fontina.
• Vegetarian Version: Replace the steak with a plant-based alternative or double up on the veggies for a meat-free option.
• Spicy Kick: Add some heat by incorporating sliced jalapeños or a dash of hot sauce to the filling.
• Whole Wheat Option: Use whole wheat pasta shells for added fiber and nutrients.

Frequently Asked Questions

Q: Can I make this dish ahead of time? A: Absolutely! You can assemble the stuffed shells a day in advance and refrigerate. Just add an extra 10-15 minutes to the baking time if cooking from cold.

Q: How do I prevent the shells from tearing? A: Be gentle when handling the cooked shells and avoid overcooking them. If you have a few tears, don’t worry – they’ll still taste delicious!

Q: Can I freeze Philly Cheesesteak Stuffed Shells? A: Yes! Freeze the assembled, unbaked dish for up to 3 months. Thaw in the refrigerator overnight before baking.

Q: What sides go well with this dish?A: A simple green salad or steamed vegetables make great accompaniments. For a true Philly experience, serve with a side of crispy potato wedges.

Storage Instructions

Store any leftover Philly Cheesesteak Stuffed Shells in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions, though the texture may not be as crispy.

Conclusion: A Taste of Philly, Reimagined

So, does this fusion live up to the hype of its famous parents? After diving into these Philly Cheesesteak Stuffed Shells, we can confidently say – it surpasses expectations! This dish not only answers our initial question but takes comfort food to new heights. By marrying the savory, cheesy goodness of a Philly cheesesteak with the satisfying bite of stuffed pasta shells, we’ve created a meal that’s both familiar and excitingly novel. It’s a testament to the magic that happens when culinary traditions collide, resulting in a dish that’s sure to become a new family favorite. Who knew that the streets of Philadelphia and the trattorias of Italy could come together so deliciously at your dinner table?