CHEESESTEAK STUFFED SHELLS

👩‍🍳 Instructions:

1. Cook Pasta Shells:
   • Boil shells in salted water until just al dente. Drain and lay out on a baking sheet to cool (so they don’t stick).
2. Prepare the Filling:
   • In a large skillet, heat olive oil over medium heat.
   • Add onion, bell pepper, and mushrooms, sauté until softened.
   • Add ground beef (or steak), cook until browned. Drain excess fat.
   • Stir in garlic, Worcestershire sauce, paprika, salt, and pepper.
   • Remove from heat and let cool slightly.
3. Make the Cheese Sauce:
   • In a saucepan, melt butter, whisk in flour and cook for 1 minute.
   • Slowly whisk in warm milk, cooking until thickened.
   • Stir in shredded provolone and cheddar until melted and smooth. Season with salt & pepper.
4. Stuff the Shells:
   • Spoon meat mixture into each shell and arrange in a greased 9×13 baking dish.
5. Pour & Bake:
   • Pour cheese sauce evenly over the stuffed shells.
   • Cover with foil and bake at 375°F (190°C) for 20 minutes.
   • Remove foil and bake another 5–10 minutes until bubbly and golden.

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🍽️ Serving Suggestions:

• Garnish with chopped parsley or green onions.
• Serve with garlic bread and a crisp green salad.
• Drizzle with extra cheese sauce before serving for extra creaminess.

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Would you like me to give you a creamy Alfredo version of these shells (white sauce instead of classic provolone)? It’s super indulgent and restaurant-worthy!