Wow, it’s been a wild ride since I posted my Taco Stuffed Shells!
I had no idea I would be starting a viral TikTok food trend! I have been getting reports from all over the country (including where my mom lives) that they cannot find Jumbo Pasta Shells in their grocery stores right now. I actually had to go to 3 different grocery stores to get my hands on some as well! I’m sorry I’m the reason for the “great pasta shell shortage of 2021” 😉
I am so thankful for all of my new followers and for everyone who has taken the time to make them and reach out to me! It has been so fun seeing everyones rendition of my original recipe. The beauty of this recipe is it’s totally up for interpretation, it can be customized anyway and the filling possibilities are truly endless.
One comment I received on the original video was to try the filling as Philly Cheese Steak and that really stuck with me, I couldn’t get it out of my head! I’m glad I tried it because I really enjoyed it and I think its just as good as the taco version!
Thank you again for all the support and for reading my recipes, I’m so happy you’re here. Please let me know if you tried this in the comments. Enjoy!
Philly Cheesesteak Stuffed Shells
- October 4, 2021
- 4-6
- 45 min
- Print this
Ingredients
- Jumbo Pasta Shells
- 1 small Onion, sliced
- 1 small Bell Pepper, sliced
- 1/2 lb Steak, cubed into small pieces
- 5-8 dashes Worcestershire Sauce
- 1 tsp each Garlic Salt & Pepper
- 1 tsp Montreal Steak Seasoning
- Provolone Cheese, cubed in 2 oz squares
-
- ~Homemade Cheese Whiz~
- 2 tbsp Butter
- 1 tbsp Flour
- 1 cup Milk
- 8 slices of American Cheese (Velveeta), cut into 4 cubes
- 1 cup Cheddar, freshly grated
Directions
- Step 1
- Cut the steak and season with Worcestershire sauce, garlic salt, Montreal steak seasoning and pepper. Let sit for 30 minutes.
- Step 2
- Prepare jumbo shells according to package, drain and rinse with cold water. Place on an oiled baking sheet until ready to assemble.
- Step 3
- Make the filling: Sauté the onion over medium high heat with 2 tbsp of oil, after 3 minutes add the pepper. Sprinkle with garlic salt and pepper. Once the onion and pepper have some color, scrape the veggies to one side of the pan. Add another tbsp of oil to the empty side of the pan and add the steak. Let the steak cook for 3 minutes without turning. Mix the steak and veggies together and cook until nicely browned. Set aside until ready to assemble.
- Step 4
- Make the Cheese Whiz: In a medium pot, melt the butter on medium high heat and whisk in the flour. When the flour is a nutty color add the milk slowly, whisking until it is smooth. Turn the heat down to low and add the velveeta, slowly melting it until fully incorporated. Add the cheddar and stir until smooth.
- Step 5
- Fill one shell with a spoonful of meat mixture and a cube of provolone cheese.
- Step 6
- Double shell the stuffed shell by adding an empty shell over the stuffed one. Place on an oiled surface and stuff the rest of your desired shells.
- Step 7
- Place in an air fryer bin and spray generously with cooking oil and sprinkle with garlic salt.
- Step 8
- Air fry at 400 for 15-20 minutes. The shells will be crispy and golden brown.
- Step 9
- Serve with the cheese whiz sauce. Enjoy!
