By Traeger Kitchen
Our twist on the popular shotgun shells gives this party food a taste of Philly featuring brisket, peppers, and onions, and cheese. Serve the shells whole or slice them into bite-size pieces. Either way, they will be gobbled up fast at your next get-together.
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|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)|
|Traeger Beef Rub (optional)|
Philly Cheesesteak Shotgun Shells
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 1 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 cool briefly.
2 Tablespoon vegetable oil
2 Medium yellow onions, thinly sliced
Set ½ cup of the Velveeta aside and reserve. On a cutting board, pile the brisket, the 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 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.
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
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.
12 dried manicotti tubes (uncooked)
12 Slices bacon
Traeger Beef Rub (optional)
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.
300 ˚F / 149 ˚C
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!
2 Tablespoon milk