Ah, the allure of comfort food with a twist! Imagine the bold flavors of a Philly cheesesteak cozily nestled within pasta shells—it’s like a culinary hug. Sometimes, it’s the unexpected pairings, like this one, that truly make our taste buds sing (and maybe even dance a little).
Steps
- Preheat your oven to 350°F and coat a 9×13-inch baking dish with nonstick cooking spray.
- Cook the ground beef in a cast-iron skillet over medium-high heat until it’s no longer pink, breaking it up with a wooden spoon. Use a slotted spoon to transfer the cooked beef to a paper towel-lined plate.
- Reduce the skillet heat to medium, then add the diced onion, bell pepper, and mushrooms. Cook these vegetables until they have softened, then mix the cooked beef back into the skillet.
- Stir in ketchup, Worcestershire sauce, salt, and pepper, allowing the mixture to cook while you prepare the cornstarch slurry.
- In a small bowl, whisk together beef broth and cornstarch. Add this slurry to the beef mixture and stir well, letting it simmer until most of the liquid has evaporated.
- Stuff the prepared beef and vegetable mixture into the cooked jumbo shells and arrange them in the baking dish.
- Sprinkle shredded provolone cheese over the stuffed shells. Bake for 15-20 minutes, or until the dish is bubbly.
- Once baked, garnish with diced scallions if desired, and serve.
Ingredients
- 25-30 jumbo pasta shells, cooked al dente according to package instructions
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 small green bell pepper, seeded and diced
- 8 ounces (226.8 grams) brown mushrooms, finely diced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 cup (240 milliliters) beef broth
- 1 tablespoon cornstarch
- 1 cup (113 grams) Provolone cheese, shredded
- 2 tablespoons scallions, diced (optional)
FAQ
- Can I use a different type of cheese for the Sloppy Philly Stuffed Shells?
- Yes, you can substitute provolone cheese with American cheese, which is also a popular choice for Philly cheesesteaks. Feel free to experiment with other cheeses according to your preference.
- How can I prepare Sloppy Philly Stuffed Shells ahead of time?
- To make this dish in advance, follow the recipe instructions but do not bake it. Instead, place the stuffed shells in a 9×13-inch aluminum pan, cover with foil, and label it with the name, instructions, and date. Freeze for up to 3 months. When ready to bake, remove from the freezer, uncover, and bake at 350°F for 45-60 minutes until bubbly.
- What is the main difference between Sloppy Philly Stuffed Shells and a traditional Philly cheesesteak?
- The primary difference is the type of meat and the use of pasta shells instead of bread. Sloppy Philly Stuffed Shells use ground beef, akin to a Sloppy Joe, while traditional Philly cheesesteaks typically use rib-eye or top-round steak.
- Can I add other vegetables to the recipe?
- Absolutely! Feel free to customize the recipe by adding other vegetables such as diced tomatoes or spinach, depending on your taste.
- How many stuffed shells does this recipe make?
- This recipe uses 25-30 jumbo shells, providing enough servings for a family meal or gathering.
Tips
- Prepare and Freeze for Convenience: You can make the stuffed shells ahead of time and freeze them for up to three months. Simply follow the recipe instructions up to the baking step, store in an aluminum pan, cover with foil, and label with the name and date. When ready to eat, bake from frozen at 350°F for 45-60 minutes.
- Choosing the Right Cheese: While the recipe uses provolone for its mild flavor, consider trying American cheese if you prefer a creamier texture, as it is also commonly used in Philly cheesesteaks.
- Cooking Beef Efficiently: Use a slotted spoon to remove the cooked ground beef from the skillet, allowing excess fat to drain on a paper towel-lined plate. This step will help keep your dish from becoming too greasy.
- Consistent Shell Cooking: Cook the jumbo shells al dente as per package instructions to ensure they hold their shape during baking and do not become too soft.
Equipment
- 9×13-inch aluminum pan (for making ahead and freezing)
- Cast-iron skillet (if not already owned)
