Cheesesteak stuffed shells is a great family meal. Although my husband jokingly says casserole is a swear word, this is one of his favorite meals.
Cheesesteak stuffed shells are packed full of peppers, onions, and ground beef and smothered in a delicious homemade cheese sauce. This really is a delicious dinner.
Leftover cheesesteak stuffed shells are a great reheated leftover as well. They are great for up to 4 days stored in the refrigerator in an airtight container. The stuffed shells can be frozen in a casserole pan without the cheese sauce for meal prepping. Just thaw in the refrigerator overnight, make a quick cheese sauce, and bake in a preheated oven until hot and bubbly.
Print Recipe
Cheesesteak Stuffed Shells
Equipment
- Large cast iron skillet
- 6 Quart stock pot
- 13x9 baking dish
Ingredients
- 25-28 Jumbo pasta shells
- 1 LB Ground beef
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 2 tbsp Butter
- 1 cup Yellow onion, diced
- 1 cup Green pepper, diced
- 1 clove Garlic
- 1/4 cup Pinot noir
- 1 cup Tomato paste (8oz)
- 1 tbsp Worcestershire sauce
- 1 cup Beef broth
- 1 cup Milk
- 1 tbsp Tapioca flour
- 2 cups Cheddar cheese, shredded
Instructions
- In a stock pot, boil the shell pasta for 8-9 minutes. Drain and set aside.
- Preheat oven to 350℉.
- Heat a large cast iron skillet over medium.
- Cook the ground beef until cooked through and no longer pink.
- Drain the grease from the ground beef on a paper towel lined plate.
- Add the butter to the hot skillet.
- Once the butter is melted, add the onions, garlic, and green peppers.
- Saute the vegetables for 5 minutes or until tender.
- Return the beef to the skillet and stir.
- Deglaze the skillet with the pinot noir, scraping the bottom of the skillet to remove any brown bits. Simmer for 3-4 minutes or until the liquid has mostly absorbed.
- Add the tomato paste and Worcestershire sauce and stir to combine.
- Turn off the stove for the time being.
- Place the pasta shells into a 13x9 baking dish.
- Fill each shell with the ground beef mixture until all the shells are filled.
- Pour beef broth, milk, and tapioca flour into the empty skillet.
- Turn the stove burner back on to medium heat.
- Whisk continuously until the mixture thickens (about 5 minutes).
- After the sauce has thickened, turn the heat off and slowly add the cheddar cheese, stirring continuously to create a cheese sauce.
- Pour the cheese sauce over all of the stuffed shells.
- Bake, uncovered, for 15-20 minutes or until the cheese is hot and bubbly.
- Remove from the oven and allow to cool for about 5 minutes before serving.
