**Ingredients** • 1 lb Ground Beef • 2 tbsp Butter • 1 Spanish Onion diced • 1 Small Red Bell Pepper finely chopped • 2 tbsp Ketchup • 1 tbsp Worcestershire Sauce • 1/2 tsp Kosher Salt • 1/2 tsp Black Pepper • 24 Jumbo Pasta Shells cooked • 1 tbsp Chives chopped **Cheese Sauce** • 1 tbsp Butter • 1 tbsp All Purpose Flour • 1 cup Milk • 1 cup Beef Broth • 2 cups Provolone or Cheddar Cheese shredded, divided **Instructions** 1. Preheat your oven to 350 F. 2. Add the ground beef to a large nonstick skillet and cook for 5-6 minutes, until there is no pink left in the meat. Remove the beef and set aside. 3. To the skillet add the butter, onions and red bell pepper, cooking for 4-5 minutes while stirring to brown and caramelize. 4. Add the cooked beef back into the skillet. Add the ketchup, Worcestershire sauce, and salt and pepper. Remove from the heat. 5. Using a small spoon, scoop the beef filling into the cooked pasta shells. 6. Using the same skillet over medium heat, add 1 tbsp butter and 1 tbsp flour, whisking to create a paste (roux). Slowly add the milk, continuously stirring, to create a thickened sauce. Then slowly add the beef stock until well combined. Add 1.5 cups of the shredded cheese and stir until melted. 7. Pour half of the cheese sauce into a casserole dish. Place the stuffed shells over the sauce. Sprinkle the remaining 1/2 cup of cheese over the shells. 8. Bake the stuffed shells for 10 minutes to melt the cheese. Serve hot with remaining cheese sauce and chopped chives.
Kolada
Does it taste like a Philly Cheese Steak? We love both pasta and cheese steaks but I’m slightly skeptical of the combo
3 Comments
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/philly-cheesesteak-stuffed-pasta-shells-recipe/).
**Ingredients**
• 1 lb Ground Beef
• 2 tbsp Butter
• 1 Spanish Onion diced
• 1 Small Red Bell Pepper finely chopped
• 2 tbsp Ketchup
• 1 tbsp Worcestershire Sauce
• 1/2 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 24 Jumbo Pasta Shells cooked
• 1 tbsp Chives chopped
**Cheese Sauce**
• 1 tbsp Butter
• 1 tbsp All Purpose Flour
• 1 cup Milk
• 1 cup Beef Broth
• 2 cups Provolone or Cheddar Cheese shredded, divided
**Instructions**
1. Preheat your oven to 350 F.
2. Add the ground beef to a large nonstick skillet and cook for 5-6 minutes, until there is no pink left in the meat. Remove the beef and set aside.
3. To the skillet add the butter, onions and red bell pepper, cooking for 4-5 minutes while stirring to brown and caramelize.
4. Add the cooked beef back into the skillet. Add the ketchup, Worcestershire sauce, and salt and pepper. Remove from the heat.
5. Using a small spoon, scoop the beef filling into the cooked pasta shells.
6. Using the same skillet over medium heat, add 1 tbsp butter and 1 tbsp flour, whisking to create a paste (roux). Slowly add the milk, continuously stirring, to create a thickened sauce. Then slowly add the beef stock until well combined. Add 1.5 cups of the shredded cheese and stir until melted.
7. Pour half of the cheese sauce into a casserole dish. Place the stuffed shells over the sauce. Sprinkle the remaining 1/2 cup of cheese over the shells.
8. Bake the stuffed shells for 10 minutes to melt the cheese. Serve hot with remaining cheese sauce and chopped chives.
Does it taste like a Philly Cheese Steak? We love both pasta and cheese steaks but I’m slightly skeptical of the combo
I said What What.