Philly Cheese Steak Style Stuffed Sandwiches Recipes

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PHILLY CHEESESTEAK STUFFED SHELLS



Philly Cheesesteak Stuffed Shells image

Yield 8

Number Of Ingredients 18

1 (12 ounce) package Jumbo Shells pasta
1 1/4 pounds New York Steak (sliced thin)
1 red bell pepper (sliced thin)
1 green bell pepper (sliced thin)
1 onion (sliced thin)
1 1/4 cups sliced mushrooms
2 Tablespoons butter (divided)
2 Tablespoons vegetable oil (divided)
1 teaspoon minced garlic
1/2 cup beef broth
1/2 teaspoon garlic salt
1/2 teaspoon Italian seasoning
salt and pepper, to taste
2 Tablespoons cornstarch (divided)
2 Tablespoon water
1 (6 ounce) package sliced provolone cheese (divided)
1 cup milk
1 cup beef broth

Steps:

  • Cook pasta shells according to package directions and set aside on wax paper to cool.
  • Cut beef into very thin strips.
  • Slice the red bell pepper, green bell pepper, onion, and mushrooms very thin.
  • Cook the meat in a skillet with 1 Tablespoon butter, 1 Tablespoon oil and garlic. Cook over medium heat until no longer pink.
  • When done cooking, put meat on a plate and set aside.
  • Add the other Tablespoon of butter and vegetable oil back into the skillet and cook the veggies until soft.
  • When the veggies are tender, add in the beef broth and the meat back in with the veggies.
  • Season with garlic salt, Italian seasoning, and salt and pepper.
  • In a small bowl mix together 1 Tablespoon of the cornstarch and water. Pour over the mixture to thicken up so it can be spooned into the shells.
  • Fill each pasta shell with a spoonful of meat and veggie mixture.
  • Place in a baking dish that has been lightly sprayed with nonstick cooking spray.
  • Slice 3 slices of the provolone cheese into small pieces and place inside each filled shell. Tuck the cheese inside the shell so it doesn't hang over the sides.
  • Prepare the cheese sauce by heating the milk, beef broth and 1 Tablespoon cornstarch in a saucepan over medium heat.
  • Slow add in the remaining provolone cheese and stir until completely melted.
  • Pour 1/2 of the cheese mixture around the shells and in the bottom of the pan.
  • Cook for 10 minutes at 350 degrees.
  • Remove from oven and spoon the remaining cheese sauce over each shell.

Nutrition Facts : Servingsize 1 serving, Calories 2208 kcal, Fat 156 g, SaturatedFat 63 g, Cholesterol 564 mg, Sodium 2643 mg, Carbohydrate 50 g, Sugar 14 g, Protein 140 mg

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