Steps

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  Philly Cheesesteak Shotgun Shells

  

• 1

  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

  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.

• 3

  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.

• 4

  When ready to cook, preheat the Traeger to 300°F; this will take about 15 minutes.

• 5

  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

  01:00

• 6

  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!