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white rectangle casserole dish with cheesy stuffed shells in a white alfredo sauce with mushrooms
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Philly Cheesesteak Stuffed Shells

Philly cheesesteak stuffed shells are loaded with a creamy, beefy, and cheesy filling, smothered in a homemade Alfredo sauce, and baked until bubbly. Made with simple ingredients, it's the perfect family-style dinner idea for any night of the week!
Course Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 729kcal

Ingredients

For the Stuffed Shells

  • 20 jumbo shells
  • 1 Tablespoon olive oil
  • 1 pound ground beef
  • 1 Tablespoon ketchup
  • 1 Tablespoon Worcestershire sauce
  • 3 cloves garlic minced
  • 1 green bell pepper diced
  • 1 onion sliced thin
  • Salt and black pepper
  • 1 cup ricotta cheese
  • ¾ cup provolone cheese diced

For the Creamy Alfredo Sauce

  • 8 oz mushrooms sliced
  • 2 garlic cloves minced
  • 1 stick butter
  • 1 cup half and half
  • ½ cup parmesan cheese
  • 4 oz cream cheese
  • 2 teaspoons Italian seasoning

Instructions

  • Preheat oven to 350° F

Cook the Shells

  • Fill a large pot with water and bring to a boil.
  • Add the shells and cook for 3 minutes less time than package directions indicate.

Cook the Meat Mixture

  • Add the ground beef to large skillet and brown until no longer pink.
  • Pour into a colander to drain grease.
  • Add olive oil, green peppers and onions to the same skillet and saute until the onions are tender and the peppers are softened.
  • Then add the minced garlic and for 1 additional minute.
  • Add the ground beef back into the skillet.
  • Add in the ketchup, Worcestershire sauce, salt and pepper and stir to combine well.
  • In a medium mixing bowl, combine the ricotta cheese and ½ cup diced provolone cheese.
  • Add the cooked meat mixture into the cheese mixture and stir to combine.
  • Spoon the mixture into each cooked shell with meat/ cheese mixture and into a 13x9 baking dish.

Make the Alfredo sauce.

  • Add 1 tablespoon butter and mushrooms to a skillet and saute for approximately 3-4 minutes stirring continuously.
  • Add 2 cloves minced garlic and saute for an additional minute then set aside.
  • In a medium pot, add the remaining butter and cream cheese melt together over medium heat.
  • Slowly stir in the half and half and continually stir until creamy.
  • Add the Italian seasoning and parmesan cheese and stir to combine.
  • Add the cooked mushrooms into the sauce and stir then pour the alfredo sauce all over the top of the stuffed shells.
  • Top with remaining ¼ cup of provolone cheese.
  • Bake for 25 minutes or until the cheese has melted.

Notes

Substitute thinly sliced steak like ribeye or flank steak instead of ground beef
Top with cheddar cheese if desired.
Leave out the peppers if preferred.

Nutrition

Serving: 3shells | Calories: 729kcal | Carbohydrates: 31g | Protein: 33g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 617mg | Potassium: 671mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1211IU | Vitamin C: 20mg | Calcium: 429mg | Iron: 3mg