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Philly Cheesesteak Stuffed Shells

Philly cheesesteak and stuffed shells are hot, bubbly, and cheesy, and make a fabulous comfort food meal. Thinly sliced beef, onion, peppers, and ricotta cheese are stuffed into jumbo pasta shells and topped with Alfredo sauce and cheese.
Course Main Dishes
Cuisine American
Keyword Philly Cheesesteak Stuffed Shells
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 325kcal
Author Michele


  • 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


  • 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 9x13 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.


  • 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. 


Calories: 325kcal | Carbohydrates: 4g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 93mg | Sodium: 644mg | Potassium: 358mg | Fiber: 1g | Sugar: 2g | Vitamin A: 789IU | Vitamin C: 32mg | Calcium: 254mg | Iron: 2mg