Description
Philly-inspired cheesesteak pasta delivers maximum flavor in one comforting dish. Melted provolone, seared beef strips, and caramelized onions blend seamlessly, inviting you to savor each hearty, nostalgic bite.
Ingredients
Scale
Meat and Pasta:
- 12–16 jumbo pasta shells
- 1 lb (454 grams) ground beef or thinly sliced steak
Vegetables and Seasonings:
- 1 small onion, diced
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese and Sauce:
- 1 cup shredded provolone cheese or mozzarella
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup shredded cheddar cheese
- ¼ cup shredded Parmesan cheese
- Salt and pepper, to taste
- Chopped parsley or fresh chives
Instructions
- Prepare a large pot of salted water and cook jumbo pasta shells until perfectly tender, approximately 8-10 minutes. Drain thoroughly and allow shells to cool slightly.
- In a spacious skillet, warm olive oil over medium heat. Introduce ground beef or thinly sliced steak, browning thoroughly while breaking meat into small crumbles. Remove any accumulated fat.
- Incorporate diced onions, sliced bell peppers, and minced garlic into the meat mixture. Sauté for 3-4 minutes until vegetables become translucent and slightly softened.
- Season the meat mixture with Worcestershire sauce, kosher salt, and freshly ground black pepper. Allow mixture to cool momentarily before folding in shredded provolone cheese.
- Create a velvety cheese sauce by melting butter in a separate saucepan. Gradually whisk in all-purpose flour, cooking for 1-2 minutes until achieving a light golden hue.
- Slowly stream milk into the roux, whisking continuously to prevent lumps. Simmer for 3-4 minutes until sauce thickens to a smooth consistency.
- Remove sauce from heat and integrate sharp cheddar and grated Parmesan cheese. Season with additional salt and pepper to enhance flavor profile.
- Preheat oven to 375°F (190°C). Spread a thin layer of cheese sauce across bottom of a 9×13 inch baking dish to prevent sticking.
- Generously stuff each cooled pasta shell with the prepared cheesesteak filling, arranging carefully in the baking dish.
- Cascade remaining cheese sauce evenly over stuffed shells. Cover dish with aluminum foil and bake for 20 minutes.
- Remove foil and continue baking for an additional 5-10 minutes to create a golden, slightly crispy surface.
- Garnish with finely chopped fresh parsley or chives. Serve immediately alongside a crisp green salad or warm garlic bread.
Notes
- Elevate your pasta game with this mouthwatering Cheesesteak Pasta Delight that combines the classic Philly cheesesteak flavors with creamy stuffed shells.
- Opt for high-quality ground beef or thinly sliced steak to ensure maximum flavor and tender meat in your filling.
- Create a velvety cheese sauce by whisking constantly and adding cheese off the heat to prevent separation and achieve a smooth texture.
- Prepare the dish ahead of time by assembling the stuffed shells and cheese sauce, then refrigerate until ready to bake for a convenient meal.
- Use jumbo pasta shells that are slightly firm when cooked to help them hold the rich cheesesteak filling without falling apart.
- Customize the recipe by adding extra toppings like sliced jalapeños, crispy bacon bits, or a drizzle of hot sauce for an extra flavor kick.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 to 6
- Calories: 0.17
- Sugar: 0.01
- Sodium: 0.20
- Fat: 0.07
- Saturated Fat: 0.03
- Unsaturated Fat: 0.04
- Trans Fat: 0.001
- Carbohydrates: 0.03
- Fiber: 0.002
- Protein: 0.04
- Cholesterol: 0.02