Shells filled with cheesesteak

Components:

1. Twenty huge pasta shells, such as rigati or any other type of large packed shell
   One pound of thinly cut sirloin or ribeye steak
2. One tablespoon of olive oil
3. One medium onion, cut thinly
4. One thinly sliced green bell pepper (optional)
5. Two minced garlic cloves
6. 8 ounces of softened cream cheese
7. One and a half cups of shredded provolone cheese (or a provolone and mozzarella blend)
8. One cup of Parmesan cheese, grated
9. One and a half cups water or beef broth
10. One cup of marinara sauce (or cheese sauce, if preferred)
11. To taste, add salt and pepper.
12. Fresh parsley (for garnish, if desired)

Directions:

1. Prepare the shells:

• Turn the oven on to 375°F, or 190°C.
• Follow the instructions on the package to cook the pasta shells. After draining, set away.

2. Get the cheesesteak filling ready.

• In a large skillet, heat the olive oil over medium-high heat. Cook for two to three minutes until the meat is browned after adding the thinly sliced steak. After taking the steak out of the pan, set it aside.
• Sauté the onions (and bell peppers, if using) in the same skillet for around five minutes, or until they are tender. Cook the garlic for one to two more minutes.
• Add the cooked steak back to the pan and mix everything together. Add salt and pepper for seasoning.

3. Prepare the Cheese Blend:

• Combine the cream cheese, 1 cup provolone cheese, and ½ cup Parmesan in a large mixing basin. To create a creamy filling, thoroughly mix.

4. Fill the shells with:

• Fill the cooked shells with the cheesesteak mixture using a spoon, filling each one halfway.
• Stuff the shells into a baking dish.

5. Cook:

• Cover the packed shells with the beef broth. Top each shell with a dollop of cheese sauce or marinara sauce, if desired. Add the remaining Parmesan and provolone cheeses over top.
• Bake, covered with foil, for 25 to 30 minutes, or until the cheese is bubbling and melted. In the final five minutes, take off the foil to let the cheese brown a little.

6. Decorate and Present:

• Serve hot, garnished with fresh parsley if preferred.

Advice:

• If desired, you can use a different steak in place of the ribeye, such as flank or sirloin.
• Increase the amount of provolone or even American cheese in the stuffing for added cheesiness.

Savor the robust, cheesy tastes of a traditional Philly cheesesteak in these mouthwateringly filled spaghetti shells!