CHEESESTEAK STUFFED SHELLS

Introduction

Cheesesteak Stuffed Shells are a delightful twist on the classic Italian dish. Combining the flavors of a Philly cheesesteak with the comfort of stuffed shells, this recipe is sure to be a hit with family and friends. The tender pasta shells are filled with a savory mixture of thinly sliced steak, sautéed peppers and onions, and melted cheese. Topped with a rich tomato sauce and more cheese, these Cheesesteak Stuffed Shells are a hearty and satisfying meal that will leave everyone asking for seconds.

Ingredients

For the Cheesesteak Stuffed Shells:

• 1 pound jumbo pasta shells
• 1 pound thinly sliced steak (such as ribeye or sirloin)
• 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 cups shredded provolone cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Tomato Sauce:

• 1 can (28 ounces) crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• Salt and pepper to taste

Steps

Step 1: Prepare the Pasta Shells

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.

Step 2: Cook the Steak and Vegetables

In a large skillet, heat the olive oil over medium heat. Add the thinly sliced steak and cook until browned, about 3-4 minutes per side. Remove the steak from the skillet and set aside. In the same skillet, add the thinly sliced green bell pepper and onion. Sauté until the vegetables are tender, about 5 minutes. Season with salt and pepper to taste.

Step 3: Prepare the Tomato Sauce

In a separate saucepan, combine the crushed tomatoes, minced garlic, dried basil, dried oregano, sugar, salt, and pepper. Bring to a simmer over medium heat and let cook for 10 minutes, stirring occasionally.

Step 4: Assemble the Stuffed Shells

Preheat the oven to 375°F (190°C). In a large baking dish, spread a thin layer of the tomato sauce. Take each cooked jumbo pasta shell and fill it with a spoonful of the cooked steak and vegetable mixture. Place the filled shell in the baking dish. Repeat until all the shells are filled. Pour the remaining tomato sauce over the shells, covering them completely. Sprinkle the shredded provolone cheese on top.

Step 5: Bake and Serve

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Let the Cheesesteak Stuffed Shells cool for a few minutes before serving.

Variations

There are endless ways to customize this recipe to suit your taste preferences. Here are a few ideas:

• Instead of steak, use ground beef or ground turkey for the filling.
• Add mushrooms to the sautéed vegetables for extra flavor.
• Experiment with different types of cheese, such as cheddar or mozzarella.
• For a spicy kick, add some diced jalapeños to the filling mixture.

Tips

• Be sure to cook the pasta shells until they are al dente, as they will continue to cook in the oven.
• When filling the shells, use a spoon or your fingers to gently stuff the mixture to avoid tearing the pasta.
• If you prefer a more saucy dish, double the amount of tomato sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion

Cheesesteak Stuffed Shells are a delicious fusion of two beloved dishes. The tender pasta shells filled with savory steak, sautéed peppers and onions, and melted cheese create a mouthwatering combination that will satisfy any comfort food craving. With a simple homemade tomato sauce and a variety of customizable options, this recipe is versatile and sure to please a crowd. Whether you’re cooking for a family dinner or hosting a gathering, Cheesesteak Stuffed Shells are guaranteed to be a hit.

FAQs

1. Can I use a different type of meat?

Yes, you can substitute the steak with ground beef, ground turkey, or even chicken if you prefer.

2. Can I freeze the leftovers?

Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

3. Can I make this recipe vegetarian?

Absolutely! Simply omit the steak and replace it with your favorite vegetables, such as mushrooms, zucchini, or spinach.

4. Can I use a different type of pasta?

While jumbo pasta shells work best for this recipe, you can experiment with other types of pasta, such as manicotti or cannelloni.

5. Can I add more cheese?

Of course! Feel free to sprinkle extra cheese on top of the stuffed shells before baking for a cheesier dish.