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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
minutes
Cook Time
25
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Calories
729
kcal
Author
Sherri Hagymas
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:
3
shells
|
Calories:
729
kcal
|
Carbohydrates:
31
g
|
Protein:
33
g
|
Fat:
53
g
|
Saturated Fat:
28
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
18
g
|
Trans Fat:
2
g
|
Cholesterol:
156
mg
|
Sodium:
617
mg
|
Potassium:
671
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
1211
IU
|
Vitamin C:
20
mg
|
Calcium:
429
mg
|
Iron:
3
mg