Philly Cheesesteak Shotgun Shells
Our twist on the popular shotgun shells gives this party food a taste of Philly, featuring brisket, peppers, onions, and cheese. Serve the Philly Cheesesteak Shotgun Shellswhole or slice them into bite-size pieces. Either way, they will be gobbled up fast at your next get-together.
Ingredients
2 Tablespoon vegetable oil
2 Medium yellow onions, thinly sliced
2 Cup chopped leftover cooked brisket
2 Ounce mozzarella, coarsely grated (about 1/2 cup)
1/3 Cup chopped roasted red pepper (from a jar is fine)
6 Ounce Velveeta cheese, coarsely grated
12 dried manicotti tubes (uncooked)
12 Slices bacon
Traeger Beef Rub (optional)
2 Tablespoon milk
Instructions
Cook the onions. Heat the oil in a large skillet over medium heat on the Traeger Induction cooktop or on the stove until it immediately bubbles when an onion touches it, about one minute. Add the onions and cook, stirring occasionally and adjusting the heat as necessary, until the onions are browned and tender, about 30 minutes. Let it cool briefly.
Set ½ cup of the Velveeta aside and reserve. On a cutting board, pile the brisket, mozzarella, red pepper, and caramelized onions. Using a large chef’s knife, chop the ingredients finely to make stuffing the shells easier. Add the remaining 1½ cups of the Velveeta and mix to disperse the ingredients well. If you are feeling fancy, you can transfer the filling to a piping bag for filling the manicotti tubes; otherwise, you can use your fingers.
Stuff the manicotti tubes with the filling, dividing it evenly. Wrap each tube completely in a slice of bacon, overlapping it slightly. Try to ensure the bacon covers the entire tube. If you like, you can use a toothpick to secure the bacon. Transfer the stuffed manicotti to a wire rack and season lightly with Traeger Beef Rub if you like for deeper color and a boost of flavor. Refrigerate the shells for at least 4 hours and up to 24 hours.
When ready to cook, preheat the Traeger to 300°F; this will take about 15 minutes.
Place the wire rack with the manicotti directly on the grate. Cook until the bacon is crisp, 50 to 60 minutes.
Just before serving, heat the remaining ½ cup Velveeta and the milk in the microwave or in a saucepan on the induction cooktop or stove, stirring occasionally, until melted. Transfer the shells to a serving dish and drizzle with the melted cheese. Enjoy!
Recipe and photo from Traeger.
