WOULD YOU EAT THIS TREMENDOUS CHEESESTEAK STUFFED SHELLS FEAST
Ingredients:
For the Filling:
1 lb thinly sliced steak (such as ribeye or sirloin), cut into small pieces
1 tbsp olive oil
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
Salt and black pepper to taste
1/2 tsp dried oregano
For the Shells and Sauce:
20 large pasta shells
2 cups marinara sauce
1 cup shredded provolone cheese (for topping)
1/4 cup grated Parmesan cheese (for topping)
Instructions:
Preheat your oven to 375°F (190°C).
Cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool.
Prepare the Filling:
Heat olive oil in a large skillet over medium-high heat.
Add the chopped onion and bell pepper. Cook for 5 minutes, or until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the steak pieces to the skillet and cook until browned and cooked through, about 5-7 minutes. Season with salt, black pepper, and dried oregano.
Remove from heat and stir in the shredded provolone and mozzarella cheese until melted and well combined.
Assemble the Shells:
Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
Stuff each cooked pasta shell with the cheesesteak filling and place the stuffed shells in the baking dish.
Pour the remaining marinara sauce over the stuffed shells.
Sprinkle the shredded provolone cheese and grated Parmesan cheese evenly over the top.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:
Let the stuffed shells cool for a few minutes before serving.
Enjoy this hearty and cheesy dish that combines the best of a Philly cheesesteak with the classic comfort of stuffed shells!
