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Philly Cheesesteak Stuffed Shells Recipe

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This recipe for Philly Cheesesteak Stuffed Shells is from The Serco Employee Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. lean ground beef
2 tbsp. butter
1 small yellow onion, diced
1 small green bell pepper, diced
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
½ tsp. Kosher salt
½ tsp. fresh ground black pepper
8 oz. cheddar cheese cut into small cubes, divided
24 jumbo pasta shells, cooked
1 tbsp. cornstarch
1 c. milk
1 c. beef broth
Directions:
Directions:
Preheat oven to 350º. Add the ground beef to a large cast iron skillet and brown until a deep brown crust appears before breaking the beef apart. Stir the ground beef ad brown until a deep crust appears on about 50% or so of the beef. Remove the beef (you can leave the fat) and add the butter, onions, and bell peppers. Let brown for 1to 2 minutes before stirring, then let brown for another 1 to 2 minutes before stirring again. Add the beef back to the pan. Add the ketchup, Worcestershire sauce, salt, and black pepper into the pan and stir. Take it off the heat and scoop it into the pasta shells. Top each shell with cubes of cheese (use half the cheese for this). Using the same pan, add the beef broth, milk, and cornstarch and whisk before turning the heat back on. Add in the rest of the Cheddar cheese, a little at a time, while whisking for 3 to 5 minutes or until thickened. Pour about half of the sauce around the shells. Bake shells in the oven for 10 min. to melt the cheese. Serve with the remaining sauce.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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