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Philly Cheese Steak Stuffed Shells are a hearty pasta recipe loaded with ground beef, diced onions, green peppers, brown gravy mix, cheddar soup and shredded cheddar cheese.

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Philly Cheese Steak Stuffed Shells are cheesy baked hamburger pasta shells.

This ground beef pasta recipe is the perfect comfort food.

This stuffed shell pasta recipe takes just under an hour from start to finish and serves six people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this Philly cheese steak pasta, I started by cooking some jumbo pasta shells according to the directions on the package and rinsing them well with cold water until they were fully cooled down.

While the pasta was cooking, I dumped some lean ground beef into a large non stick skillet over medium-high heat.

I crumbled the ground beef well as it cooked.

Once the ground beef was fully cooked, I drained the grease from the pan.

I added some diced green peppers and diced onions to the skillet.

I stirred well and cooked until the onions were translucent.

Then I added some water and brown gravy mix to the skillet.

I stirred well.

I also added half of a can of condensed cheddar cheese soup to the skillet.

I stirred well again and left to simmer for a few minutes until the mixture was nice and thick.

Then I removed the skillet from the heat.

I added some shredded cheddar cheese to the skillet.

I stirred just until the cheese was melted.

Then I sprayed a 9 x 13 inch baking dish well with cooking spray.

I scooped the ground beef mixture into the cooked pasta shells and placed them in a single layer in the baking dish.

I poured some milk and the remaining cheddar cheese soup into a microwave safe bowl.

I heated them in the microwave for thirty seconds on HIGH.

Then I added some salt and pepper.

I stirred until smooth.

Then I poured the liquid over the pasta shells in the baking dish.

I sprinkled some shredded cheddar cheese on top.

Then I placed the dish in the oven and baked until the dish was bubbling and the cheese on top was fully melted.

I removed the dish from the oven and allowed it to sit for a few minutes.

Then the cheesy stuffed pasta shells were ready to scoop and serve.

If you are looking for a delicious ground beef stuffed pasta shell recipe, then you need to try these Philly Cheese Steak Stuffed Shells!

More Easy Ground Beef Pasta Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Philly Cheese Steak Stuffed Shells:

• 12 oz jumbo pasta shells
• 1 lb lean ground beef
• 1 cup diced green pepper
• 1 cup diced yellow onion
• 1 cup water
• 0.87 oz brown gravy mix
• 10.5 oz condensed cheddar cheese soup
• 2 cups shredded cheddar cheese
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

How to Make Philly Cheese Steak Stuffed Shells:

1. Preheat oven to 400F.
2. Cook the pasta shells according to the directions on the package and rinse well with cold water until completely cooled.
3. While the pasta is cooking, dump the ground beef into a large non stick skillet over medium-high heat.
4. Crumble the ground beef well as it cooks.
5. Once the ground beef is fully cooked, drain the grease from the pan.
6. Add the diced green peppers and diced onions to the skillet.
7. Stir well and cook until the onions are translucent.
8. Add the water and brown gravy mix to the skillet.
9. Stir well.
10. Add half of the condensed cheddar cheese soup to the skillet and stir well again.
11. Leave to simmer for a few minutes until the mixture is nice and thick.
12. Remove the skillet from the heat.
13. Add 1 cup of the shredded cheddar to the skillet and stir until it’s melted.
14. Spray a 9 x 13 inch baking dish well with cooking spray.
15. Spoon the ground beef mixture into the cooked pasta shells and place them in a single layer in the baking dish.
16. Pour the milk and remaining cheddar cheese soup into a microwave safe bowl.
17. Microwave on HIGH for 30 seconds.
18. Add the salt and pepper to the bowl and stir well.
19. Pour the soup mixture over the stuffed shells in the baking dish.
20. Sprinkle the remaining cup of shredded cheddar cheese on top.
21. Place the dish in the oven and bake until it’s bubbling and the cheese on top is completely melted. 18 – 22 minutes.
22. Remove the dish from the oven and let it sit for a few minutes.
23. Scoop, serve and enjoy!

FAQS:

To store Philly cheese steak stuffed shells, follow these steps:

1. Let the stuffed shells cool to room temperature before storing them.
2. Place the stuffed shells in an airtight container or a resealable plastic bag. Make sure to arrange them in a single layer so that they don’t stick together.
3. Label the container or bag with the date and contents so you can keep track of how long they’ve been stored.
4. Store the stuffed shells in the refrigerator for up to 3-4 days.

If you want to store them for a longer period of time, you can freeze them instead. To freeze Philly cheese steak stuffed shells, follow these steps:

1. Let the stuffed shells cool to room temperature before freezing them.
2. Wrap each stuffed shell individually in plastic wrap or aluminum foil.
3. Place the wrapped stuffed shells in an airtight container or a freezer-safe resealable plastic bag. Label the container or bag with the date and contents.
4. Store the stuffed shells in the freezer for up to 3 months.

When you’re ready to eat the stuffed shells, thaw them in the refrigerator overnight. Then, reheat them in the oven or microwave until they are heated through. Enjoy!

What should I serve with these stuffed shells?

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