Are there any Philadelphia natives out there? Even if not, you probably know the one dish that the city is most famous for. That’s right, it’s the classic (and greasy) sandwiches fondly known as Philly cheesesteaks. For those not in the know, a Philly is a sandwich served on a hoagie roll that comes complete with melted cheese, onions, peppers and thin slices of sizzled steak. Though they originated in Philadelphia, they have since spread throughout the United States and have inspired dozens of spin-offs and variations. Variations like the delicious recipe we’re about to make today.
Although everyone likes the particular combination of flavors found in a Philly cheesesteak sandwich, we can’t always eat a whole one every time we feel the craving. What if we could transform these ingredients into a smaller, more edible form? Fortunately, we have just the thing with this recipe for Philly cheesesteak stuffed pasta shells. By using the bigger pasta, you can make a dish full of bite-sized little cheesesteak morsels without getting way too full. Believe us, you’re going to be making this again and again once you try it. So let’s get started.
Here’s what you’ll need:
- 1 pound of lean ground beef
- 2 tablespoons of butter
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 2 tablespoons of ketchup
- 1 tablespoon of Worcestershire sauce
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of black pepper
- 8 ounces of cheddar cheese, cubed (small cubes)
- 24 jumbo pasta shells, cooked
- 1 tablespoon of cornstarch
- 1 cup of milk
- 1 cup of beef broth
Here’s what you do:
1. Before getting started, make sure your oven is preheating to 350 degrees. Next, break out your ground beef and throw it in a cast iron skillet over medium-high heat. Keep cooking it without stirring until the bottom layer turns brown and a deep crust begins to appear. At that point, break it up.
2. Keep stirring the beef and browning it until about half of the beef has a deep brown crust on it. At that point, scoop the beef out of the pan while leaving the fat behind and add in your butter, onions and bell peppers.
3. Brown everything for one to two minutes before stirring everything up. Repeat this process again for another two minutes before adding your beef back into the pan. Add your ketchup, Worcestershire sauce, salt and black pepper into the pan at this point as well.
4. After all that, take the pan off the heat and start carefully scooping it into your cooked pasta shells (placed in a baking dish). Top off each shell with some cubes of cheese, keeping half of the cheese in store for later.
5. Using the same pan, add your beef broth, milk and cornstarch and whisk everything together before turning the heat back on. Gradually add the rest of your cheddar cheese as well at this point and keep cooking and whisking for three to five minutes until everything thickens.
6. When you’re satisfied with your sauce, pour about half of it around your shells. Next, throw the whole thing in the oven for 10 minutes to melt everything. When it’s done, take it out, top it with the rest of the sauce and serve hot!
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