Ingredients:
8 oz medium pasta shells
1 Tbsp olive oil
1 lb ground beef (or thinly sliced sirloin)
1 green bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
1 tsp salt, 1/2 tsp black pepper
1 Tbsp Worcestershire sauce
1 cup beef broth
8 oz cream cheese, softened
2 cups shredded provolone, divided
Step-by-Step Instructions
Heat the oven. Preheat to 350°F / 175°C. Grease a 9×13-inch baking dish.
Cook the shells. Boil in salted water to al dente; drain.
Brown the beef. Warm olive oil in a large skillet over medium heat. Add beef; cook, breaking up, until no longer pink.
Sauté the veg. Stir in bell pepper, onion, and garlic; cook 4–5 minutes until softened.
Season & sauce. Add salt, pepper, Worcestershire, and beef broth; simmer 2 minutes. Reduce heat and mix in cream cheese until smooth and creamy.
Combine. Toss the pasta with the beef mixture and half of the provolone. Spread in the baking dish; top with remaining provolone.
Bake. Cook 20–25 minutes until bubbling and lightly golden. Rest 5 minutes before serving for neat scoops.
Troubleshooting & Consistency Tips
Sauce too thick? Whisk in a splash of hot pasta water or extra broth.
Sauce too thin? Simmer 1–2 minutes, stirring, or melt in an extra 2–3 Tbsp provolone.
Greasy casserole? Drain excess fat after browning beef and before adding broth.
Cheese not browning? Broil 1–2 minutes at the end (watch closely).
Storage & Make-Ahead
Refrigerate: Cool, cover, and store up to 3 days.
Reheat: 325°F (165°C), covered, 15–20 minutes; add a splash of broth if needed.
Freeze: Assemble without baking; wrap tightly for up to 2 months. Thaw overnight and bake as directed.
Why This Recipe Works
Worcestershire and beef broth echo the savory depth of a cheesesteak, while cream cheese creates a silky sauce that clings to shells. Provolone delivers classic flavor and stretch, and a short oven bake unites everything with golden, bubbly edges.
Expert Tips & Variations
Mushroom boost: Add 1 cup sliced cremini with the peppers and onions.
Hot & melty: Sprinkle banana pepper rings or red pepper flakes under the top cheese layer.
Meat swap: Use shaved ribeye for a closer-to-Philly vibe; sear quickly before step 4.
Cheese options: Half provolone, half mozzarella for extra pull; or add 1–2 Tbsp Cheez Whiz on top for a playful nod.
Lighter take: Use light cream cheese and 90% lean beef; add spinach for greens.
Serve with a bright green salad and crusty bread to catch every drop of cheesy goodness. Enjoy!
