The Liberty Bell Banger Philly Cheesesteak Stuffed Shells with Provolone Mornay

The Liberty Bell Banger Philly Cheesesteak Stuffed Shells Recipe

By Lucas BennettNovember 1, 2025

Table of Contents

Culinary Crossover: Merging South Philly Flavor with Italian Comfort

Taking the absolute belter of a sandwich—the Philly Cheesesteak—and tucking it into giant pasta shells? That’s proper kitchen alchemy, my friends. It takes something iconic and gives it a comforting, Italian-American twist. This recipe bridges that gap beautifully, taking the savoury, cheesy goodness of South Philly and making it fit for a Sunday supper. Forget queuing on Pat’s or Geno’s corner; we’re bringing the quintessential Philadelphia cheesesteak flavour—thinly sliced steak, caramelised onions, and sharp cheese—and stuffing it lovingly into giant pasta shells. These Philly Cheesesteak Stuffed Shells are then blanketed in a rich, creamy Provolone Mornay sauce, baking up into a truly satisfying, fork-tender experience that’s pure comfort food, no flight required. It’s a mashup that just works .

Why This Philly Cheesesteak Stuffed Shells Recipe Redefines Dinner

This Stuffed Shells Recipe iteration is a guaranteed showstopper, perfect for game day gatherings or an elevated weeknight meal. It’s a fantastic example of comfort food fusion that feels both familiar and surprisingly new.

The Genesis: An Iconic Sandwich Reimagined as Pasta Perfection

The inspiration behind these Philly Cheese Steak Recipes mashup is simple: capture the soul of the sandwich—that incredible balance of salty, tender meat and molten cheese—and adapt its texture profile. Instead of a long roll, we have delicate, boat-like pasta holding the filling. The complexity comes from ensuring the filling remains juicy, mimicking the 'wetness' of a truly great cheesesteak, while the creamy Mornay sauce replaces the need for simply melting Cheez Whiz or plain American cheese, offering a more refined texture.

Understanding the Flavor Profile: Steak, Cheese, and Sautéed Sweetness

The core success of this dish hinges on layering flavour correctly. We start with high-quality, thinly sliced ribeye or top round steak, which provides that deep, savoury base. This is married to sweetness from slowly cooked onions and just a hint of brightness from diced green bell pepper (optional, but highly recommended for authenticity). The essential Philly "tang" is delivered via sharp Provolone, used both inside the filling and woven into the surrounding sauce, making this a true Philly Cheesesteak with Cream Cheese successor, albeit with Provolone providing the sharpness instead of cream cheese density.

Prep Snapshot: What to Expect from This Dish

This meal requires a degree of organisation, landing it at a Medium difficulty level. Expect about 35 minutes of focused prep time, primarily spent slicing the steak (freezing it slightly makes this much easier!) and building the sauce. The total cooking time hovers around 1 hour and 10 minutes, including a crucial 30-35 minute bake time where the flavours meld beautifully in the oven. This recipe is generously scaled, designed to serve 6 to 8 people, meaning you’ll have plenty of these delightful Philly Cheesesteak Pasta Shells to share.

Assembling the Components for Ultimate Cheesesteak Filling

The heart of this dish is the filling. You need robust flavour to stand up to the creamy pasta shell. We start by using 1.5 pounds of thinly sliced ribeye or top round steak. The crucial first step involves melting 2 tablespoons of unsalted butter over medium-high heat in a large skillet. Next, introduce one large yellow onion, sliced thinly, and sauté it until it achieves a lovely caramelised softness—this takes about 8 minutes. If you opt for the pepper, add one medium green bell pepper, finely diced, cooking it for another three minutes until tender-crisp.

After the aromatics are ready, it’s time for the meat. Add the steak in batches if necessary to ensure high heat searing rather than steaming. Season it lightly while it cooks quickly until just browned. Incorporate 3 minced cloves of garlic and 1 teaspoon of Worcestershire sauce, cooking just until the garlic is fragrant—about 60 seconds. Finally, pull the pan off the heat and stir in 4 ounces (about one cup, shredded) of sharp Provolone cheese, allowing the residual heat to melt it thoroughly into the meat mixture. This slightly cheesy binder ensures the filling holds its shape perfectly when stuffed into the Philly Cheesesteak Jumbo Shells . Let this mixture cool slightly before moving on to the assembly phase.

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The Shells and Sauce Arsenal: Essentials for Construction

The Liberty Bell Banger Philly Cheesesteak Stuffed Shells with Provolone Mornay presentation

Creating compelling Stuffed Pasta Shells requires attention to the pasta vessel itself and the blanket that holds it all together—the sauce.

Selecting the Right Cut: Thin-Sliced Steak and the Three Essential Cheeses

The steak cut is non-negotiable for texture; it must be shaved or sliced incredibly thin. For the cheese triumvirate, we rely on Provolone for its signature, slightly smoky sharpness, which defines the cheesesteak experience. For the sauce, we blend that Provolone with 4 ounces of Gruyère or Mozzarella. This second cheese is vital for achieving the superior "pull" and stretch that makes cheesy bakes so satisfying. Don't forget the final topping of 1 cup of standard Mozzarella for that golden-brown crust.

The Aromatic Foundation: Onions, Peppers, and Seasoning Protocol

While onions are the undisputed king of the cheesesteak base, the addition of the green pepper adds a classic, subtle vegetative note that balances the richness of the steak and cheese. The seasoning protocol is minimalist: salt and pepper are essential during the steak sautéing phase. A dash of Worcestershire sauce acts as a flavour enhancer, providing that necessary background umami depth without overpowering the main ingredients.

Tool Kit Check: Essential Equipment for Stuffed Pasta Mastery

To execute this Philly Cheesesteak Stuffed Shells Recipe seamlessly, you’ll need standard Italian cooking equipment. A large stockpot is mandatory for boiling the jumbo shells. A heavy-bottomed skillet or cast iron pan is ideal for searing the steak evenly. Crucially, you'll need a medium saucepan and a reliable whisk for creating the Mornay sauce, ensuring a smooth, lump-free base for our Philly Cheesesteak Stuffed Shells Alfredo style finish (though technically a Mornay, the creamy base evokes that familiar richness).

Step-by-Step Guide to Crafting Perfect Philly Cheesesteak Stuffed Shells

The process flows logically: prepare the pasta, cook the filling, build the sauce, assemble, and bake.

Prepping the Conchiglie: Boiling the Pasta Boats to Al Dente

Begin by preheating your oven to 375° F ( 190° C) and lightly greasing a 9x13 inch baking dish. Next, tackle the jumbo shells, or conchiglioni . These must be boiled according to package directions, but here is the critical deviation: pull them out 2 to 3 minutes before they reach full tenderness. Because they will continue to cook submerged in sauce during the bake, undercooking them slightly ensures they maintain their structure and don't collapse into mush. Drain them immediately and rinse with cold water to halt the cooking process; toss them lightly with a drop of oil to prevent them from sticking together while you prepare the other elements.

Sautéing the Steak Filling: Building the Authentic Cheesesteak Core

(This section largely details the steps already outlined above regarding the steak, onions, peppers, garlic, Worcestershire, and the initial 4oz Provolone mix. The key takeaway here is the temperature management: high heat for the sear, low heat for the final cheese melt.)

The Art of Stuffing: How to Fill Each Jumbo Shell Efficiently

Once the steak filling has cooled slightly, it’s time for assembly. Using a small spoon or, for ultra-clean work, a piping bag fitted with a large round tip, gently fill each pre-cooked shell with a generous mound of the steak mixture. Don’t be timid—these large shells are built to hold volume. Arrange the filled shells snugly, yet single-layer, in the prepared baking dish.

Layering the Sauce: Ensuring Moisture and Maximum Cheesiness

The sauce forms the backbone of this dish, turning it into true Philly Cheesesteak Stuffed Shells Alfredo territory. First, spread about one cup of the finished Provolone Mornay sauce thinly across the bottom of the baking dish. This acts as a barrier, preventing the bottom shells from scorching or sticking. Carefully nestle the stuffed shells into this base layer. Once all shells are nestled in place, ladle the remaining Mornay sauce evenly over the top, ensuring every crevice and exposed area of pasta is coated in the creamy cheese mixture. Finish with the final cup of shredded mozzarella sprinkled evenly over the top layer.

The Baking Finale: Achieving Gooey, Golden Perfection

Now the magic happens. Place the assembled dish into the preheated 375° F ( 190° C) oven. Bake for 30 to 35 minutes. You are looking for visual confirmation: the sauce should be actively bubbling around the edges of the dish, and the top layer of mozzarella should have melted completely and achieved that coveted golden-brown char in spots. Allow the dish a necessary resting period of 10 minutes after removing it from the oven. This crucial step allows the sauces to set slightly, preventing the shells from falling apart when scooped. Garnish with 2 tablespoons of freshly chopped parsley before serving hot.

Elevating Your Experience: Expert Tips and Customizations

This Philly Cheesesteak Stuffed Shells Recipe is fantastic as written, but a few expert tweaks can push it over the top.

Provolone Mornay Variations: Cheese Swaps That Work Wonders

While the recipe mandates Provolone for authenticity, feel free to experiment with the secondary cheese blend. If you want a sharper, nuttier flavour profile that complements the steak beautifully, substitute the Gruyère with Fontina. For an even richer, smoother sauce, using half white Cheddar alongside the Provolone delivers a wonderful tang that elevates the entire Philly Cheesesteak Pasta Shells experience. Remember, the Dijon mustard and tiny pinch of nutmeg are non-negotiable flavour amplifiers in the Mornay base!

Serving Suggestions: What Pairs Best with These Hearty Shells

Given the richness of the steak, cheese, and creamy sauce, balance is key for side dishes. A bright, acidic counterpoint works wonders. A simple arugula salad tossed with lemon juice, olive oil, and shaved Parmesan cleanses the palate beautifully. Alternatively, serve alongside crisp, vinegary giardiniera (Italian pickled vegetables) for a necessary textural and acidic contrast to the tender pasta.

Freezing and Reheating Instructions for Future Cravings

These Stuffed Pasta Shells freeze exceptionally well, perfect for when you crave this comfort food later. To freeze, assemble the entire dish (sauce and topping included) but do not bake it . Cover the baking dish tightly with plastic wrap, then foil, and freeze for up to three months. When ready to cook from frozen, remove the plastic wrap, keep the foil on, and bake at 375° F ( 190° C) for about 60 minutes. Remove the foil for the last 15 minutes to brown the cheese. If reheating individual leftovers, microwave them briefly or bake covered at 350° F ( 175° C) until heated through and bubbling.

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Recipe FAQs

How thin do I really need to slice the steak for these Philly Cheesesteak Stuffed Shells?

For that authentic, melt-in-your-mouth cheesesteak experience, you want the steak sliced tissue-paper thin—the thinner, the better! The easiest way is to partially freeze a good cut of ribeye for about 30 minutes, which makes it firm enough to slice cleanly against the grain. If you can’t manage that, buying pre-sliced 'shaved steak' from your butcher is a total time-saver.

My Mornay sauce came out lumpy; can I save it, and how do I avoid that next time?

Don't fret, it happens to the best of us! To salvage it, whisk the sauce vigorously over low heat, or carefully pour the lumpy sauce into a blender and pulse until smooth—it should come back beautifully. To prevent lumps next time, always ensure your milk is warm or room temperature before slowly whisking it into the hot butter-flour roux; cold milk shocks the roux and makes it seize up.

Can I make these ahead of time? I'm hosting a proper Sunday roast crowd.

Absolutely, prepping ahead is grand! You can assemble the entire dish—stuff the shells, cover them with sauce and cheese—up to 24 hours in advance. Just cover the baking dish tightly with foil and keep it chilled in the fridge. When you’re ready to serve, add about 10-15 minutes extra to the baking time to ensure it heats through properly from cold.

Are these Philly Cheesesteak Stuffed Shells super heavy? What can I serve on the side?

They are definitely a rich, comforting dish—a proper hug in a bowl, if you will—thanks to all that steak and cheese sauce! To balance the richness, keep your sides light and acidic. A sharp, peppery arugula salad dressed simply with lemon and olive oil, or some crisp, tangy dill pickles, will cut through the fat perfectly.

What kind of cheese absolutely must I use for that authentic Philly flavour?

The traditional pairing is American cheese, but for a slightly classier, home-cook twist, Sharp Provolone is your best mate here. It provides that essential savoury tang that defines a great cheesesteak. Make sure you use it in the filling AND in your Mornay sauce for that consistent, authentic flavour profile.

If I’m watching my waistline, what’s the best way to lighten up this recipe?

You can certainly trim some fat without losing too much flavour, bless your heart! Opt for leaner cuts of steak like sirloin, and when making the Mornay, substitute half the whole milk with 2% milk or even unsweetened cashew milk. You could also use a lighter hand on the final layer of mozzarella on top.