Philly Cheese Steak Stuffed Shells Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and cook the jumbo pasta shells according to package instructions.
• STEP 2.In a large skillet, heat olive oil over medium-high heat. Add thinly sliced steak and cook until browned. Remove from skillet and set aside.
• STEP 3.In the same skillet, add sliced onions and peppers. Sauté until softened and slightly caramelized.
• STEP 4.Return the cooked steak to the skillet and mix with the onions and peppers. Season with salt, pepper, and any desired spices.
• STEP 5.Stuff each cooked pasta shell with the steak mixture and place in a baking dish. Top with slices of provolone cheese.
• STEP 6.Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
• STEP 7.Serve the Philly cheese steak stuffed shells hot, garnished with chopped parsley if desired.

Cooking Tips

• Thinly slice the steak against the grain for a tender texture.
• Feel free to add mushrooms or other vegetables to the filling for extra flavor and nutrition.
• If you prefer a spicier dish, add some crushed red pepper flakes or hot sauce to the steak mixture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Philly cheese steak stuffed shells as a main dish with a side salad or roasted vegetables.
• To reheat leftovers, place the stuffed shells in a baking dish, cover with foil, and bake in a preheated oven at 350°F (175°C) until heated through.
• These stuffed shells can also be frozen for up to 3 months. To freeze, place the cooked and cooled shells in a freezer-safe container or bag. Thaw in the refrigerator overnight before reheating.