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Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the pasta shells: Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente. Drain and set aside.
Cook the steak mixture: In a large skillet, heat the olive oil over medium heat. Add the ground beef or thinly sliced steak, onion, bell pepper, and garlic. Cook until the meat is browned and the vegetables are softened, about 7-8 minutes. Season with garlic powder, onion powder, salt, and pepper. Remove from heat and let it cool slightly.
Stuff the shells: Once the steak mixture has cooled a bit, stir in 1 cup of shredded mozzarella, 1/2 cup of provolone, and the grated Parmesan cheese. Carefully stuff each cooked pasta shell with the cheesesteak mixture.
Assemble the dish: Spread about 1/2 cup of marinara sauce on the bottom of the prepared baking dish. Place the stuffed shells in the dish, seam side up. Pour the remaining marinara sauce over the shells, then sprinkle the rest of the mozzarella and provolone cheeses on top.
Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with fresh parsley and serve hot.
Helpful Tips:
For extra cheesiness, add more provolone or a mix of cheeses like cheddar or gouda.
Add mushrooms or swap in spicy sausage for a fun twist on the filling.
Serve with garlic bread and a side salad for a complete meal.
Enjoy these hearty, cheesy, and flavorful cheesesteak stuffed shells for a delicious family dinner! 
