Looking for a quick, comforting dinner that the whole family will love? This Cheese Steak Hamburger Helper is a creamy, cheesy one-skillet meal that captures all the flavors of a classic Philly cheesesteak—without the fuss. Juicy ground beef, tender pasta, bell peppers, and mozzarella come together in a rich, savory sauce that’s on the table in under 30 minutes.
Why You’ll Love This Recipe
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✅ One-pan convenience – Minimal cleanup!
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⏱️ Ready in just 30 minutes
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🧀 Loaded with melty mozzarella and bold steakhouse flavor
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🍽️ Family-friendly and picky eater approved
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💲 Budget-conscious using pantry staples
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🥄 Beginner-friendly and stress-free for weeknight cooking
The first time I made this on a hectic Friday night, my youngest dubbed it the “cheesy pasta dream”. Since then, it’s become a top request—even when we’re entertaining!
Ingredients
Main Ingredients:
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1 lb ground beef (80/20 for best flavor and tenderness)
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1 medium onion, chopped
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1 green bell pepper, chopped
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2 ½ cups spiral pasta (rotini or fusilli)
Seasonings:
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1 tsp steak seasoning
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp paprika
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½ tsp oregano
Sauce Base:
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1 ½ cups beef broth (low sodium preferred)
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1 ½ cups whole milk
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2 tbsp A1 Steak Sauce
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8 oz tomato sauce (no sugar added)
Cheese:
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2 cups shredded mozzarella (shred fresh from a block for best melt)
Step-by-Step Instructions
1. Brown the Beef
In a large, deep skillet, cook the ground beef over medium-high heat until browned and crumbly—about 5 minutes. Break it up with a wooden spoon as it cooks. Don’t drain all the fat; it adds flavor.
2. Sauté the Veggies
Add chopped onion and bell pepper directly to the beef. Sauté for 4–5 minutes until the onion is translucent and the pepper is slightly softened but still has some crunch.
3. Add Seasonings
Sprinkle in steak seasoning, garlic powder, onion powder, paprika, and oregano. Stir well so the beef and veggies are coated and the spices become fragrant.
4. Add Liquids and Pasta
Pour in beef broth, A1 sauce, tomato sauce, and milk. Stir in the dry pasta—no need to pre-cook it. Let everything mix together so the pasta can absorb all the delicious flavors.
5. Simmer Until Tender
Lower the heat to a gentle simmer. Cover with a lid and cook for 10–15 minutes, stirring once halfway through. The pasta should be tender and coated in a creamy sauce.
6. Add Cheese
Stir in 1 cup of shredded mozzarella until smooth and melty. Sprinkle the remaining cup over the top and cover again for 2–3 minutes, just until the cheese melts into gooey perfection.
7. Serve Hot
Dish into bowls and enjoy! Garnish with cracked black pepper or a sprinkle of dried oregano if desired.
You Must Know
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This is kid-approved, even for picky eaters.
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It’s super budget-friendly with easy-to-find ingredients.
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Tastes even better as leftovers—perfect for next-day lunches.
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The bell pepper adds a nice brightness, even if your kids once tried to pick it out (we’ve all been there).
Make Ahead and Storage
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Refrigerator: Store leftovers in an airtight container for up to 3 days. Add a splash of milk before reheating to bring back the creaminess.
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Freezer: Portion into freezer-safe containers or bags. Freeze up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop.
Seasonal Variations
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Spicy Kick: Add red pepper flakes or a dash of hot sauce while sautéing the beef.
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Lighter Option: Use ground turkey, skim milk, and reduced-fat mozzarella.
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Cheesesteak Upgrade: Swap half the mozzarella with provolone for a more authentic Philly flavor.
Serving Suggestions
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Serve with a green salad or steamed broccoli to balance the richness.
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For a fun twist, scoop the mixture into toasted hoagie rolls—hello, cheesesteak pasta sandwiches!
No-Bake Alternative
Short on stovetop space? Prepare the beef and sauce as directed, then transfer to a baking dish with par-cooked pasta. Top with cheese and bake at 375°F (190°C) for 10 minutes or until bubbly and golden.
Pro Tips
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Always shred your own cheese—it melts better than pre-shredded.
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Use a heavy-bottomed skillet to avoid scorching.
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Let the dish rest uncovered for 5 minutes after cooking to thicken the sauce naturally.
Frequently Asked Questions
→ Can I use a different type of cheese?
Yes! Provolone, cheddar, or a blend all work well with mozzarella.
→ What pasta shapes work best?
Spirals (rotini or fusilli) are ideal, but elbows or shells also soak up the sauce beautifully.
→ Is it make-ahead friendly?
Absolutely. Just store in the fridge and reheat with a little milk or broth.
→ How can I make it spicier?
Add crushed red pepper flakes or a splash of your favorite hot sauce when seasoning the beef.
→ Can I make it healthier?
Try lean ground beef or turkey, low-fat cheese, and whole wheat pasta for a lighter version.
