Philly cheesesteak stuffed shells & cheese
THE INGREDIENTS LIST
Lean ground beef; I used 1 Pound.
2 Tbsp.Of softened butter.
A diced yellow onion; I used a small one.
A diced green bell pepper; use a small one.
2 Tbsp.Of ketchup.
1 Tbsp.Of Worcestershire sauce.
1/2 Tsp.Of Kosher salt.
1/2 Tsp.Of ground black pepper.
Cheddar cheese; I used 8-ounces, and cut it into small cubes.
Cooked Jumbo pasta shells, I used 24.
1 Tbsp.Of cornstarch.
210 milliliters.Of whole milk.
210 milliliters.Of beef broth.
Step 1 – To start the preparation, your oven should be preheated at 350 degrees Fahrenheit.
Step 2 – Next, brown the ground beef in a big cast iron pan (which browns quite nicely) until a deep brown crust forms before breaking it up.
Step 3 – Stir in the ground beef and brown until a deep crust forms on about 50% of the steak.
Step 4 – After you’ve removed the meat (but don’t throw away any of the fat), add the butter, onions, and bell peppers.
Step 5 – Let it brown for around 2 minutes before stirring, and let it brown for another 2 minutes before stirring.
Step 6 – Return the steak to the pan and stir well. Then, while stirring, add the ketchup, Worcestershire sauce, salt, and black pepper to the pan.
Step 7 – Remove from the heat and spoon the sauce into the pasta shells. Additionally, each shell should be topped with cheese cubes (use half the cheese for this).
Step 8 – Reheat the beef broth, milk, and cornstarch in the same pan over medium heat until the mixture is thickened.
Step 9 – Continue whisking in the remaining cheddar cheese a bit at a time for 3-5 minutes, or until thickened.
Step 10 – Pour roughly half of the sauce into the shells and set them aside. To melt the cheese, place the dish in the oven for 10 minutes.
Step 11 – Finally, drizzle the remaining sauce over the top of each serving.