Ingredients:

  • 12 oz Jumbo Pasta Shells (Conchiglioni)
  • 5 lbs Thinly sliced Ribeye or Top Round Steak
  • 1 large Yellow Onion, thinly sliced
  • 1 medium Green Bell Pepper, finely diced (Optional)
  • 3 Tbsp Unsalted Butter
  • 3 cloves Garlic, minced
  • 1 tsp Worcestershire Sauce
  • Salt & Black Pepper to taste
  • 4 oz Sharp Provolone Cheese, shredded (for filling)
  • 4 Tbsp Unsalted Butter (for sauce)
  • 4 Tbsp All-Purpose Flour
  • 3 cups Whole Milk, warmed
  • 8 oz Sharp Provolone Cheese, shredded (for sauce)
  • 4 oz Gruyère or Mozzarella, shredded (for sauce)
  • 1 tsp Dijon Mustard
  • Pinch of Nutmeg
  • Salt & White Pepper to taste
  • 1 cup Mozzarella Cheese, shredded (for topping)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Cook jumbo shells according to package directions, slightly undercooking them (al dente). Drain immediately, rinse with cold water, and toss with a drop of oil to prevent sticking.
  2. Melt 3 Tbsp butter in a large skillet over medium-high heat. Sauté sliced onions until lightly caramelized (about 8 minutes). Add bell peppers (if using) and cook for 3 more minutes.
  3. Add the thinly sliced steak to the hot pan in batches if necessary to avoid overcrowding. Season lightly with salt and pepper. Cook quickly until just browned. Stir in the minced garlic and Worcestershire sauce; cook for 1 minute until fragrant.
  4. Remove pan from heat. Stir in the 4 oz of Sharp Provolone cheese designated for the filling until melted and incorporated into the steak mixture. Set aside to cool slightly.
  5. To prepare the Provolone Mornay Sauce, melt 4 Tbsp butter in a medium saucepan over medium heat. Whisk in the flour to create a smooth roux and cook for 1-2 minutes.
  6. Slowly whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, whisking constantly until the sauce thickens enough to coat the back of a spoon (Nappé consistency).
  7. Reduce heat to low. Remove from heat and whisk in the 8 oz Provolone, Gruyère/Mozzarella, Dijon mustard, nutmeg, salt, and white pepper until completely smooth and glossy. Taste and adjust seasoning.
  8. Spread a thin layer (about 1 cup) of the Mornay sauce across the bottom of the prepared baking dish. Carefully stuff each cooked shell with a generous spoonful of the cooled steak filling and arrange the stuffed shells snugly in the dish.
  9. Pour the remaining Mornay sauce evenly over the top of the shells. Sprinkle the reserved 1 cup of shredded mozzarella over the top.
  10. Bake for 30–35 minutes, or until the sauce is bubbling around the edges and the top is golden brown and melted. Let rest for 10 minutes before garnishing with fresh parsley and serving.