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Big, cheesy comfort food doesn't get better than this! If you love a classic Philly cheesesteak and can never say no to cheesy baked pasta, these Philly Cheesesteak Stuffed Shells are about to become a new favorite.
Think tender beef, sautéed peppers and onions, and jumbo pasta shells stuffed to the brim, all baked under a layer of creamy, melty cheese until bubbly and irresistible.
This recipe takes everything you crave about a traditional Philly cheesesteak and turns it into a comforting pasta dinner that's hearty, satisfying, and perfect for feeding a hungry family. Every shell is packed with flavor, not just sprinkled with filling.
I use thinly sliced ribeye for that authentic cheesesteak texture, combined with a ricotta and egg binder that keeps the filling creamy and tucked inside the shells instead of falling apart. Everything is finished with a rich Alfredo sauce that doubles as a white cheese sauce, plus provolone and Parmesan for classic Philly cheesesteak flavor.
If you're looking for a budget-friendly option, I've included an easy ground beef variation that works beautifully too.
They’re then slathered with a creamy alfredo sauce and topped with freshly grated cheese; before baked to bubbly perfection!
If you love Beef Recipes, and a good philly cheesesteak recipe, or if you loved my Buffalo Chicken Stuffed Shells, Beef Tips, and Broccoli Tortellini Alfredo, then your whole family will love these Philly Cheesesteak Stuffed Shells because they make a delicious meal. They are certain to become one of your favorite Dinner Recipes and Pasta Dishes.
Table of Contents
- Why You’ll Love This Recipe
- Why This Recipe Works
- What You’ll Need To Make This Recipe
- Equipment
- 🛒 Ingredients You'll Need
- Shaved Steak Substitution: Using Ground Beef (Budget-Friendly Option)
- How To Make Philly Cheesesteak Stuffed Shells
- Recipe Tips
- Variations
- What To Serve With Philly Cheesesteak Stuffed Shells
- FAQs
- More Recipes
- Recipe
- Reviews
Why You’ll Love This Recipe
- Hearty. Philly Cheesesteak stuffed shells is an incredibly filling meal with a balanced serving of meaty protein, carb-rich pasta shells, and delicious vegetables with creamy alfredo sauce, ricotta cheese, and grated cheese.
- Flavor. The flavors of a philly cheesesteak are combined with stuffed shells for an out-of-this-world flavor creating a delicious comfort food recipe.
- Cheesy. The delicious alfredo sauce is combined with two types of cheese, provolone, and parmesan, making a creamy delicious cheese sauce.
- Make Ahead. It’s an easy make-ahead dish that can either be assembled and stored before being baked or stored to be reheated.
- Customize. Use this recipe to create your own variations of stuffed shells with simple ingredient swaps or adjustments.
Why This Recipe Works
- Simple Ingredients. The ingredients used in this recipe are simple, pantry-staple items – likely to already be in your pantry and fridge or easily sourced from your local grocery store.
- 30-Minute Dinner. You only need to spare 30 minutes of active time to make this deliciously satisfying pasta dish. Perfect for a midweek family meal!
- Family Favorite. This pasta dish is a family-favorite dish in my household, and I know it will be a winner in yours too!
- Step By Step Images. I’ve included simple recipe instructions and step-by-step images – you can’t go wrong!
- FAQs Included. I’ve added some great questions that are commonly asked by readers for Philly cheesesteak stuffed shells. This will ensure that your experience of making this comforting pasta dish is simple and rewarding.
- Variations. Recipe variations are listed below as straightforward and delicious ways to vary this pasta recipe without compromising the outcome of your dish.
What You’ll Need To Make This Recipe
Equipment
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🛒 Ingredients You'll Need
See recipe card below for the full list of ingredients.
- Jumbo Pasta shells – I've used the jumbo-size pasta shells to hold a good amount of the meaty mixture. Any brand of jumbo shells will do.
- Beef – I used shaved/thinly sliced or chopped Ribeye steak, which is great for this recipe, but you could also use sirloin steak, or lean ground beef.
- Onion – White or yellow onion, diced. Both types of onions are on the sweeter side of the spectrum, which is what you want for this dish.
- Red pepper – Diced. You can use yellow or green pepper instead if you like.
- Green pepper – Diced. The green bell pepper provides loads of flavor to this recipe.
- Garlic – You can use pre-minced garlic or mince the garlic yourself from a garlic clove.
- Worcestershire – This adds a delicious balance of sour, sweet, and spicy, and since I love Worcestershire I use a whole tablespoon worcestershire sauce.
- Salt and pepper – to taste.
- Olive oil – You can use any cooking oil you prefer, whether that’s canola oil, vegetable oil, grapeseed oil, or avocado oil. Using an oil without a strong taste will always work to your advantage.
- Ricotta cheese – This can be omitted if you want a meaty vegetable dish.
- Egg – The large egg can be omitted if you skip the recipe’s ricotta cheese.
- Alfredo sauce – Feel free to make your own Alfredo sauce from scratch or use a store-bought jar of sauce for convenience. If you like a mild, traditional alfredo sauce, try making the homemade alfredo sauce in my Broccoli Tortellini Alfredo, or if you prefer a spicy Cajun alfredo sauce, make the alfredo sauce used in my Cajun Chicken Pasta Alfredo.
- Parmesan cheese – A block of cheese shredded yourself will always taste and melt better than pre-shredded cheese.
- Provolone cheese is a popular choice, often used on Philly cheesesteak, but you can use Swiss or Mozzarella cheese instead. Whatever you choose to use, buy a block of the cheese to shred yourself, as this will always taste and melt better than pre-shredded cheese.
Shaved Steak Substitution: Using Ground Beef (Budget-Friendly Option)
If you don't have shaved ribeye on hand or are looking for a more budget-friendly option, ground beef is an easy and reliable substitute in this recipe.
To use ground beef, substitute 1½ pounds of lean ground beef for the shaved ribeye. Brown the ground beef in the skillet, drain excess grease if needed, then continue with the recipe exactly as written.
The sautéed peppers and onions, Worcestershire sauce, and creamy ricotta binder help ground beef deliver the same classic Philly cheesesteak flavor in a more affordable, everyday option.
While shaved ribeye gives these stuffed shells that authentic Philly cheesesteak texture, ground beef works beautifully when you want an easy, budget-friendly dinner without sacrificing flavor.
How To Make Philly Cheesesteak Stuffed Shells
- Gather Ingredients. Gather all your ingredients so you have everything ready at your fingertips. This makes the whole process more efficient and much easier. (Photo 1)
- Cook Pasta. Cook the jumbo pasta shells in a large pot of water and boil according to the package directions until they are al dente.
- Cook Steak. While the pasta is cooking, heat a large skillet over medium-high heat, and when hot, add oil and add the steak and cook the steak until it is no longer pink. Add salt and pepper to taste. Remove the steak and place on a plate and cover to keep warm.
- Cook Veggies. Reduce the heat to medium heat; add chopped onions and peppers in the same skillet as you cooked the beef and cook for 5 minutes, stirring often. Add the garlic and cook for 1 minute more. (Photo 2.)
- Return Steak. Add the steak back in with the onions and add the Worcestershire and remaining salt and pepper. Stir to combine. (Photo 3)
- Make Ricotta Filling. In a small bowl, stir together the ricotta, ¼ cup parmesan, ¼ cup provolone, and the egg and mix well. Add the ricotta mixture to the skillet with the beef. (Photo 4)
- Combine with Beef. Stir the ricotta mixture together with the meat mixture. (Photo 5)
- Stuff Shells. Add a spoonful of the beef mixture into each cooked pasta shell to stuff the shells and place the shells in a 9×13 casserole dish, and Pour the prepared alfredo sauce over the all of the stuffed shells. Top with parmesan and provolone cheese. (Photo 6)
- Bake. Bake in a preheated 350 degree F. oven and bake till the cheese is bubbly and slightly golden.
- Serve. Remove the casserole dish from the oven and serve hot with your favorite salad or side dish.
Recipe Tips
- Adjustable Stuffing. Adjust the amount of meat stuffing and alfredo sauce in each jumbo shell based on your preference.
- Short Bake Time. The oven cook time is relatively short since the meat stuffing, and the pasta shells are already cooked when the dish is assembled. The time in the oven is really just to ensure that all ingredients are heated through and that to melt the cheese and get it bubbly. 10-15 minutes is all that’s required.
- Reheating. Suppose you’ve frozen this dish before baking or frozen leftovers and now wish to bake or reheat thawed leftovers in the oven. In that case, you will likely need to add 5 minutes to the suggested oven time to account for the chilled ingredients.
Variations
- Taco Stuffed Shells. Make taco stuffed shells using taco meat, your favorite salsa, and Mexican cheese blend with the jumbo shells.
- Pizza Stuffed Shells. Enjoy pizza-stuffed shells using pepperoni, marinara sauce, and mozzarella.
- Cracked Chicken. Make crack chicken stuffed shells using shredded chicken, crumbled bacon, ranch sauce, and cheddar cheese.
- Chicken Parmesan. Enjoy chicken parmesan stuffed shells using chicken, marinara sauce, and a mix of mozzarella and parmesan cheese.
- Shell-Less Philly Cheesesteak. Ditch the pasta shells altogether and turn this dish into a Philly cheesesteak hamburger helper by serving the meaty mixture with large elbow macaroni.
What To Serve With Philly Cheesesteak Stuffed Shells
This is a hearty and filling meal in and of itself, but you can certainly serve it with some freshly baked Asiago Cheese Foccacia Bread, or dinner rolls or a light side salad, like my Chopped Vegetable Salad.
FAQs
HOW SHOULD I STORE PHILLY CHEESESTEAK STUFFED SHELLS?
You can store leftover Philly cheese steak stuffed shells in an airtight container in the refrigerator for up to 5 days. Make sure that the dish is entirely cool before storing it.
Reheat single portion leftovers in the microwave for a minute or two or larger quantities in the oven for 10-15 minutes at 350F.
CAN I FREEZE PHILLY CHEESESTEAK STUFFED SHELLS?
You, you can. Either freeze the assembled shells just before baking or freeze leftovers.
This dish will last in the freezer for up to 3 months. Thaw overnight in the refrigerator and bake or reheat in the oven.
While possible, I don’t recommend freezing this pasta dish since it contains dairy-based ingredients that can separate as a result of the freezing and thawing process.
CAN I USE A DIFFERENT MEAT FOR THESE STUFFED SHELLS?
Absolutely! You could easily use ground beef instead of thinly sliced ribeye. Ground meat such as pork, ground sausage, chicken, or turkey can also be used.
Consider shredded chicken or pork and crumbled bacon as other forms of meat for this pasta dish.
HOW DO I MAKE THIS MEAL GLUTEN-FREE?
One easy way to ensure that this meal caters to those with gluten sensitivities is to use a gluten-free pasta instead of regular wheat-based pasta. There are many options available at most stores and online.
More Recipes
- Crock Pot Philly Cheesesteak
- Jalapeno Popper Philly Cheesesteak Sliders
- Instant Pot Philly Cheesesteak Meatloaf
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Recipe
Ingredients
- 1 (12-ounce box) jumbo pasta shells
- 2 Tablespoons olive oil
- 1 ½ pound shaved or chopped Ribeye steak (or ground beef)
- ½ medium white onion (diced)
- 1 red pepper (diced)
- 1 green pepper (diced)
- 2 teaspoons garlic (diced)
- 1 Tablespoon worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 (15-ounce container) Ricotta cheese
- 1 large egg
- 1 (22-ounce jar) alfredo sauce
- ¾ cup parmesan cheese (shredded)
- 1 cup provolone cheese
Instructions
- Preheat the oven to 350 degrees F.
- Cook the jumbo pasta shells in a large pot of water and boil according to the package directions until they are al dente.1 (12-ounce box) jumbo pasta shells
- While the pasta is cooking, heat a large skillet over medium-high heat, and when hot, add oil and add the steak and cook the steak until it is no longer pink. Add salt and pepper to taste. Remove the steak and place on a plate and cover to keep warm.1 ½ pound shaved or chopped Ribeye steak, 2 Tablespoons olive oil
- Reduce the heat to medium heat; add chopped onions and peppers in the same skillet as you cooked the beef and cook for 5 minutes, stirring often. Add the garlic and cook for 1 minute more. (Photo 2.)½ medium white onion, 1 red pepper, 1 green pepper, 2 teaspoons garlic
- Add the steak back in with the onions and add the Worcestershire and remaining salt and pepper. Stir to combine. (Photo 3)1 Tablespoon worcestershire sauce, 1 teaspoon salt, ½ teaspoon pepper
- In a small bowl, stir together the ricotta, ¼ cup parmesan, ¼ cup provolone, and the egg and mix well. Add the ricotta mixture to the skillet with the beef. (Photo 4)1 (15-ounce container) Ricotta cheese, 1 large egg, 1 cup provolone cheese, ¾ cup parmesan cheese
- Stir the ricotta mixture together with the meat mixture. (Photo 5)
- Add a spoonful of the beef mixture into each cooked pasta shell to stuff the shells and place the shells in a 9×13 casserole dish, and Pour the prepared alfredo sauce over the all of the stuffed shells. Top with parmesan and provolone cheese. (Photo 6)1 (22-ounce jar) alfredo sauce
- Bake until the cheese is bubbly
- Remove the casserole dish from the oven and serve hot with your favorite salad or side dish.
Dannii says
I never would have thought to use cheesesteak this way, but it was amazing.
Lubna says
This looks like a delicious one pot meal. Cheesy and full of flavour.
Rachna says
I love pasta especially stuffed pasta. This recipe looks absolutely delicious. My kids will love them.
Tara says
Ahhh, these stuffed shells look absolutely incredible! They are packed with so many amazing flavors.