When comfort food calls, this Cheese Steak Hamburger Helper answers with a homemade twist that puts the boxed version to shame. Inspired by the classic flavors of Philly cheese steak sandwiches, this one-pot wonder combines seasoned ground beef, tender peppers and onions, and a creamy cheese sauce that coats every bite of pasta perfectly.
I created this recipe on a busy weeknight when I was craving something nostalgic yet satisfying, and it’s quickly become a family favorite. The beauty lies in its simplicity—all the flavors of a cheese steak sandwich transformed into a hearty, crowd-pleasing pasta dish that comes together in just about 45 minutes.
Why You’ll Love This
- One-pot meal means minimal cleanup and maximum flavor development
- Uses simple pantry ingredients you likely already have on hand
- Kid-friendly but sophisticated enough for adults to enjoy
- Reheats beautifully for lunch the next day
- Customizable with your favorite cheese steak toppings
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 teaspoon steak seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 2 tablespoons A1 steak sauce
- 1 1/2 cups beef broth
- 1 1/2 cups whole milk
- 8 oz can tomato sauce
- 2 1/2 cups uncooked spiral pasta
- 2 cups shredded mozzarella cheese, divided
Instructions
- In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon as it cooks. Add chopped onion and green bell pepper, cooking until vegetables are softened and beef is no longer pink.
- Drain excess grease from the skillet. Add steak seasoning, garlic powder, onion powder, paprika, and oregano. Stir to coat the meat and vegetables with spices.
- Pour in beef broth, A1 steak sauce, tomato sauce, and milk. Add the uncooked spiral pasta directly to the skillet. The pasta will cook in the liquid, so don't pre-cook it.
- Stir everything well and bring to a simmer. Cover with a lid and reduce heat to low. Cook covered for 10-15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
- Remove from heat and stir in 1 cup of shredded mozzarella cheese until melted and incorporated throughout the mixture.
- Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover with the lid and let sit for 2-3 minutes until the cheese is completely melted.
- Remove lid and serve immediately while hot and cheesy. The pasta should be tender and the sauce should be creamy and well-combined.
Tips & Variations
- For an authentic cheese steak flavor, try using thinly sliced ribeye steak instead of ground beef
- Add sliced mushrooms along with the peppers and onions for an earthy twist
- Use provolone for authenticity, but American cheese or Cheez Whiz can be substituted for a more classic “Philly” taste
- For spice lovers, add a diced jalapeño or a dash of hot sauce
- Make it ahead and reheat with a splash of milk to refresh the sauce
- For a lighter version, use ground turkey and whole wheat pasta
Serving Suggestions
This hearty one-pot meal is substantial enough to stand on its own, but a simple side salad with a vinaigrette dressing provides a nice contrast to the rich, creamy pasta. For a true Philadelphia experience, serve with pickle spears on the side and maybe even some pepperoncini for a tangy kick.
If you’re feeding a hungry crowd, consider adding some garlic bread or toasted hoagie rolls to round out the meal and pay homage to the sandwich that inspired this dish.
Notes
- The pasta will continue to absorb liquid as it sits, so the dish is best served fresh
- Store leftovers in an airtight container for up to 3 days
- When reheating, add a splash of milk or broth to restore creaminess
- The sauce should coat the back of a spoon when properly thickened
FAQs
Can I use a different type of pasta?
Yes! Any small pasta shape works well. Rotini, penne, or bowties are excellent alternatives to macaroni or shells.
How do I know when the dish is done?
The pasta should be tender but not mushy, and the sauce should be creamy and coat the pasta well. If it seems too watery, cook uncovered for a few more minutes.
Can I make this dish vegetarian?
Absolutely! Substitute the beef with plant-based ground meat alternative and use vegetable broth instead of beef broth.
Is this freezer-friendly?
While you can freeze it, the texture of the pasta and sauce may change upon thawing. For best results, consume within 2 months of freezing and reheat with additional milk to restore creaminess.
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