Can I make Cheesesteak Stuffed Shells ahead of time?

Yes, Cheesesteak Stuffed Shells are perfect for making ahead. You can assemble the entire dish, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. When ready to cook, simply bake as directed, adding a few extra minutes if needed.

What is the best cheese for Cheesesteak Stuffed Shells?

Provolone is the most traditional choice for Cheesesteak Stuffed Shells because it closely matches the classic cheesesteak flavor. However, mozzarella, white American cheese, or even a cheese blend can also work well depending on your taste preference.

Can I freeze Cheesesteak Stuffed Shells?

Absolutely. Cheesesteak Stuffed Shells freeze very well. Prepare and assemble the dish, then wrap it tightly and freeze for up to 2 months. When ready to use, thaw overnight in the refrigerator and bake as instructed until heated through and bubbly.

How do I keep Cheesesteak Stuffed Shells from drying out?

To keep Cheesesteak Stuffed Shells moist, make sure to use enough Alfredo sauce to fully coat the shells before baking. Covering the dish with foil during the first part of baking also helps retain moisture. If reheating leftovers, add a splash of sauce or milk to keep them creamy.

Cheesesteak Stuffed Shells Easy Cheesy Recipe

Name: Cheesesteak Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 20 jumbo pasta shells; 1 lb ground beef or thinly sliced steak; 1 small onion, finely chopped; 1 small green bell pepper, finely chopped; 1 cup mushrooms, sliced; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon Worcestershire sauce; 2 cups shredded provolone or mozzarella cheese; 1 1/2 cups Alfredo sauce; 1/4 cup grated Parmesan cheese; 1 tablespoon olive oil; 1/2 teaspoon Italian seasoning

Description

Cheesesteak Stuffed Shells are a rich and comforting baked pasta dish filled with seasoned beef, sautéed peppers, onions, and mushrooms, all combined with melted cheese and creamy Alfredo sauce for a hearty family-friendly meal.

Ingredients

Scale

20 jumbo pasta shells
1 lb ground beef or thinly sliced steak
1 small onion, finely chopped
1 small green bell pepper, finely chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
2 cups shredded provolone or mozzarella cheese
1 1/2 cups Alfredo sauce
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1/2 teaspoon Italian seasoning

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil and cook the jumbo pasta shells for 8–10 minutes until al dente. Drain and set aside to cool.
Heat olive oil in a skillet over medium heat. Add chopped onion, green bell pepper, and mushrooms. Sauté for 4–5 minutes until softened.
Add ground beef or sliced steak and cook until browned. Break apart if using ground beef.
Stir in garlic, salt, black pepper, and Worcestershire sauce. Cook for 2 more minutes, then remove from heat and let cool slightly.
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Fill each pasta shell with 1–2 tablespoons of the beef mixture and place in the baking dish.
Sprinkle half of the shredded cheese over the shells.
Pour Alfredo sauce evenly over the shells, then top with remaining cheese and Parmesan.
Sprinkle Italian seasoning over the top.
Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until cheese is melted and bubbly.
Let rest for 5 minutes before serving.

Notes

Do not overcook pasta shells to prevent tearing while stuffing.
Drain excess grease from meat to avoid an oily dish.
Use provolone for a more authentic cheesesteak flavor.
Add a splash of milk or extra sauce when reheating to keep it creamy.
You can assemble the dish ahead and refrigerate before baking.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 24 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 85 mg