Sloppy Philly Stuffed Shells take all the flavors of a Philly Cheesesteak and pack them into a jumbo shell. It’s the same great taste as my Philly Cheesesteak Sloppy Joes recipe!
Sloppy Philly Stuffed Shells
Philly cheesesteaks come from, you guessed it, Philidelphia. However, some folks with roots in Pennsylvania will also claim this fame. Penny Cheesesteak just doesn’t have the same ring to it, but that is just me. Regardless of where it came from, the basic structure of this epic sandwich was crispy beef, onions, and cheese in a loaf bread. Variations of this popped up all over, and I jumped in with the Philly Cheesesteak Sloppy Joes and now with these Sloppy Philly Stuffed Shells. The main difference between the stuffed shells version and the regular version is the use of ground beef. A traditional Philly Cheesecake recipe will use steak like rib-eye or top round steaks. But, I kept the onions and the cheese, of course!
Sloppy Philly Stuffed Shells Recipe
As I mentioned, the main difference between this shells recipe and a traditional Philly cheesesteak sandwich is the choice of meat, and the shell replacing the bread, of course. I stuck with the provolone cheese because of its mild taste. American cheese is also a popular choice for the Philly cheesesteak recipe.
How to Freeze
Isn’t it great when you can prepare a meal ahead of time and just take it out of the freezer when you are ready to make it? I feel so accomplished when I have at least one meal prepped for the week! To freeze, simply prepare the meal following the instructions but don’t bake it. The only difference is to place the stuffed shells in a 9×13-inch aluminum pan. Cover it with aluminum foil and don’t forget to write the name of the dish and the instructions, along with the date. When you are ready to bake it, take it out of the freezer, uncover it, and bake it for 45-60 minutes at 350°F, or until bubbly. This will last up to 3 months in the freezer.
Sloppy Philly Stuffed Shells
- 25-30 jumbo shells, cooked al dente according to package directions
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 small green bell pepper, seeded and diced
- 8 ounces (226.8 g) brown mushrooms, finely diced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 cup (240 g) beef broth
- 1 tablespoon cornstarch
- 1 cup (113 g) Provolone cheese, shredded
- 2 tablespoons scallion, diced (optional)
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a cast-iron skillet over medium-high heat, cook the beef until no longer pink, breaking up large crumbles with the back of a wooden spoon. Use a slotted spoon to transfer the beef to a paper towel-lined plate.
- Reduce the heat to medium.
- To the same skillet, add the onion, bell pepper, and mushroom. Cook until softened. Add the beef back into the skillet and stir to combine.
- Stir in the ketchup, Worcestershire sauce, salt, and pepper. Let the mixture continue cooking while you prepare the corn starch slurry.
- In a small bowl, whisk together the beef broth and corn starch. Pour the slurry into the beef mixture and stir to combine. Allow the mixture to simmer until most of the liquid has evaporated.
- Stuff the mixture into the cooked shells and place into the prepared baking dish.
- Top with shredded provolone cheese.
- Bake 15-20 minutes, or until bubbly.
- Garnish with scallions and serve.
Did you make this recipe?
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