Philly Cheesesteak Stuffed Shells

Ingredients:
1.5 pounds ground beef (ground chuck)
4 TBSP ketchup
2 TBSP Worcestershire
24-30 cooked jumbo pasta shells, cooled and reserved
2 TBSP cornstarch
1 1/4 cup milk
1 1/4 cup beef broth
2 green peppers, diced
1 jalepeno, diced
1 onion, diced
Salt
Pepper
Chili Powder
16 oz. sharp cheddar cheese, shredded
2 TBSP butter, plus more for rubbing pan
Optional: green onion for garnish

Directions:
1. Add the ground beef to a large pan. Add salt, pepper, chili powder and break up.  Brown. Remove with slotted spoon.
2. Add onions and peppers to pan with 2 TBSP butter. Add a little more salt, pepper, chili powder. Saute about 5 minutes to soften a bit.
3. Add meat back in along with ketchup, Worcestershire. Stir and cook together about 3-5 minutes. Taste for seasoning.
4. Remove from the pan with a slotted spoon and let cool.
5. Make your cheese sauce in the same pan that you cooked the beef in. Turn off the heat. Add beef broth, milk, cornstarch and whisk.
6. Turn the heat on med/low, whisk in 8 oz cheese. Whisk slowly and let come together, thicken and all lumps are gone. Taste for seasoning.
7. Butter a 9x13 pan. Add about 2-3 ladles of cheese sauce on the bottom of the pan. Fill the shells with the meat mixture and place in the pan. Make sure to set them close together right up against each other so they don't fall over.
8. Preheat oven 350.
9. Once all shells are filled, top with remaining 8oz of cheddar cheese. Put in oven to warm through and melt all cheese - about 15 minutes.
10. To plate, ladle 1 scoop of cheese sauce on bottom of plate, then lay 5-7 shells on the plate. Garnish with green onion.
Serve with hot sauce (tabasco or green picante sauce).


Love this recipe. Will make again really soon.