The shells are big and tender, filled with juicy beef, peppers, and gooey cheese. Every bite tastes like a cozy mix of pasta and a classic cheesesteak.
I made these on a busy weeknight, and it felt so fun to twist a sandwich into pasta form. My family loved it, and the leftovers didn’t last long.
If you want dinner that’s easy, cheesy, and a little different, these cheesesteak stuffed jumbo shells are perfect. Let me show you how to make them.
Why You’ll Love This Recipe
- Family Favorite: Kids and adults love this cheesy, hearty dish
- Easy to Make: Simple ingredients come together in about an hour
- Make-Ahead Friendly: Perfect for busy weeknight dinners
- Comfort Food: All the flavors of a cheesesteak in pasta form
- Crowd Pleaser: Great for potlucks and family gatherings
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: About 55 minutes
Servings: This recipe makes 12 stuffed shells—enough for 4-6 people as a main dish. Want more? Double the recipe and use a larger baking dish.
Difficulty: Easy enough for beginners but satisfying for experienced cooks too.
Required Kitchen Tools
- Large pot for cooking pasta
- Large skillet for cooking beef and vegetables
- 9×13 inch baking dish
- Mixing bowls
- Colander for draining pasta
- Measuring cups and spoons
Ingredients for Easy Cheesesteak Stuffed Jumbo Shells
Here’s what you’ll need to make this comforting dish (exact measurements are in the recipe card below):
- Jumbo Pasta Shells: Look for shells that are about 1.5 inches long
- Ground Beef: Use 80/20 ground beef for the best flavor and texture
- Beef Steak: Thinly sliced for authentic cheesesteak taste
- Green Bell Pepper: Adds crunch and classic Philly flavor
- Yellow Onion: Sweet onion works well too
- Olive Oil: For cooking the vegetables and meat
- Seasonings: Garlic powder, salt, and black pepper keep it simple
- Three Cheeses: Provolone for authenticity, mozzarella for stretch, and cheddar for sharpness
- Cheese Sauce: Store-bought or homemade for extra creaminess
Variations for Cheesesteak Stuffed Shells
- Add Mushrooms: Sauté sliced mushrooms with the peppers and onions
- Spice It Up: Add a pinch of red pepper flakes or hot sauce
- Different Cheese: Try Swiss cheese or pepper jack for variety
- Veggie Version: Use plant-based ground “beef” and skip the steak
- Extra Veggies: Add diced tomatoes or spinach to the filling
How to Make Easy Cheesesteak Stuffed Jumbo Shells Step-by-Step Instructions
1. Cook the Pasta Shells
Bring a large pot of salted water to boil. Cook jumbo shells according to package directions until just tender. Drain and set aside to cool slightly.
2. Prepare the Filling
Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 3 minutes until softened. Add bell peppers and cook another 3 minutes.
3. Cook the Meat
Add ground beef to the skillet and cook until browned, breaking it up as it cooks. Season with garlic powder, salt, and pepper. If using steak pieces, add them now and cook until just done.
4. Add the Cheese
Remove from heat and stir in half of the provolone, mozzarella, and cheddar cheese. Mix until cheese starts to melt.
5. Stuff the Shells
Preheat oven to 375°F. Spread a thin layer of cheese sauce in the bottom of a 9×13 inch baking dish. Fill each cooked shell with the beef and cheese mixture and place in the dish.
6. Top and Bake
Pour remaining cheese sauce over the shells. Top with remaining cheeses. Cover with foil and bake for 20 minutes. Remove foil and bake 10 more minutes until cheese is bubbly and golden.
Serving and Decoration
How to Serve Cheesesteak Stuffed Shells
This hearty dish pairs well with:
- Simple Green Salad: A fresh salad with Italian dressing
- Garlic Bread: Perfect for soaking up extra cheese sauce
- Roasted Vegetables: Broccoli or green beans work great
- Soup: A light tomato soup makes a nice starter
- Pickles: Serve with dill pickle spears for that authentic Philly touch
Storing Cheesesteak Stuffed Shells
- Unbaked: Assemble shells and refrigerate up to 24 hours before baking
- Leftovers: Store covered in the refrigerator for 3-4 days
- Reheating: Warm in a 350°F oven for 15-20 minutes or microwave individual portions
- Freezing: Freeze assembled but unbaked shells for up to 3 months
Tips and Tricks for Success
- Don’t overcook the pasta shells or they’ll tear when stuffing
- Let the meat mixture cool slightly before adding cheese to prevent melting too much
- Use a small spoon or your hands to stuff the shells evenly
- Cover with foil during baking to prevent the cheese from browning too quickly
- Let the dish rest for 5 minutes after baking for easier serving
Nutrition
| Nutrient | Per Serving (2 shells) |
|---|---|
| Calories | 485 |
| Protein | 28g |
| Carbohydrates | 32g |
| Fat | 26g |
| Fiber | 2g |
| Sodium | 890mg |
| Calcium | 350mg |
Recipe Card
PrintEasy Cheesesteak Stuffed Jumbo Shells
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 stuffed shells (4–6 servings) 1x
- Category: Main Dish – Pasta/Italian-American Comfort Food
Ingredients
For the Shells:
- 12 jumbo pasta shells
- 1 tablespoon salt (for pasta water)
For the Filling:
- 1 pound (454g) ground beef (80/20)
- 8 ounces (227g) beef steak, thinly sliced
- 1 large green bell pepper, diced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Cheese:
- 6 ounces (170g) provolone cheese, shredded
- 6 ounces (170g) mozzarella cheese, shredded
- 4 ounces (113g) cheddar cheese, shredded
- 1 cup (240ml) cheese sauce
Instructions
- Cook Pasta: Bring a large pot of salted water to boil. Cook jumbo shells according to package directions until al dente. Drain and set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add onion and cook 3 minutes. Add bell pepper and cook another 3 minutes until softened.
- Cook Meat: Add ground beef to skillet and cook until browned, about 6-8 minutes. Add sliced steak and cook 2-3 minutes more. Season with garlic powder, salt, and pepper.
- Add Cheese: Remove from heat. Stir in half of each cheese (3 oz provolone, 3 oz mozzarella, 2 oz cheddar) until just melted.
- Assemble: Preheat oven to 375°F (190°C). Spread half the cheese sauce in bottom of 9×13 inch baking dish. Stuff each shell with beef mixture and place in dish.
- Top and Bake: Pour remaining cheese sauce over shells. Top with remaining cheeses. Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes until bubbly.
- Rest and Serve: Let stand 5 minutes before serving.
Easy Cheesesteak Stuffed Jumbo Shells FAQs
Yes! Assemble the stuffed shells and refrigerate up to 24 hours before baking. Add 10 extra minutes to the baking time if cooking from cold.
You can use large shells or even substitute with ziti or rigatoni, though you’ll need to adjust the stuffing method.
Absolutely! Freeze assembled but unbaked shells for up to 3 months. Thaw overnight in the refrigerator before baking.
Ribeye, sirloin, or even sandwich steak work well. Slice it very thin for the best texture.
Conclusion
These Easy Cheesesteak Stuffed Jumbo Shells bring together the best of two comfort food worlds – creamy pasta and classic Philly flavors. The combination of tender beef, sautéed vegetables, and three types of cheese creates a dish that’s both satisfying and delicious. Whether you’re feeding a hungry family or meal prepping for the week, these stuffed shells deliver every time.
