Philly Cheesesteak Stuffed Shells
Philly Cheesesteak Stuffed Shells is a main course that serves 6. For $1.62 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 369 calories, 29g of protein, and 23g of fat. 10 people were glad they tried this recipe. A mixture of whole milk, green bell pepper, ketchup, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Dinner, then Dessert. From preparation to the plate, this recipe takes approximately 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is good. Users who liked this recipe also liked Philly Cheesesteak Stuffed Peppers, Philly Cheesesteak Stuffed Peppers, and Philly Cheesesteak Stuffed Peppers.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 cup beef broth
2 tablespoons butter
8 ounces cheddar cheese, cut into small cubes (divided)
24 jumbo pasta shells, cooked
1 tablespoon cornstarch
1 small green bell pepper, diced
1/2 teaspoon fresh ground black pepper
2 tablespoons ketchup
1/2 teaspoon Kosher salt
1 pound lean ground beef
1 cup milk
1 cup milk (I used whole)
1 tablespoon Worcestershire sauce
1 small yellow onion, diced
Equipment:
frying pan
whisk
oven
Cooking instruction summary:
Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.Add the beef back into 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 3-5 minutes or until thickened.Pour about half the sauce around the shells.Bake in the oven f0r 10 minutes to melt the cheese.Serve with the remaining sauce.
Step by step:
1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
2. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
3. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
4. Add the beef back into the pan.
5. 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.
6. Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.
7. Pour about half the sauce around the shells.
8. Bake in the oven f0r 10 minutes to melt the cheese.
9. Serve with the remaining sauce.
Nutrition Information:
covered percent of daily need
