I make this Cheese Steak Hamburger Helper when I want all the flavors of a classic Philly cheesesteak in a creamy, comforting pasta dish. It’s hearty, cheesy, and comes together in one pan, which makes it perfect for busy weeknights when I still want something satisfying and homemade.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
1 small onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 cups uncooked pasta (elbow macaroni, rotini, or shells)
2 cups beef broth (or water + beef bouillon)
1 cup whole milk (or cream for extra richness)
1½ cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning or dried oregano
Salt and pepper, to taste
1 tablespoon olive oil or butter
Directions
I start by heating olive oil or butter in a large skillet over medium heat. Once hot, I add the ground beef, diced onion, bell pepper, and minced garlic. I cook everything together until the beef is browned and the vegetables are tender. If there’s excess fat, I drain it off before seasoning with salt, pepper, Worcestershire sauce, and Italian seasoning.
Next, I stir in the uncooked pasta, beef broth, and milk. I bring the mixture to a gentle simmer, then cover the pan and let it cook for about 10 to 12 minutes. I make sure to stir occasionally so the pasta cooks evenly and doesn’t stick. I continue cooking until the pasta is tender and most of the liquid has been absorbed.
Once the pasta is cooked, I remove the skillet from the heat and stir in the shredded cheese. I mix until the cheese is fully melted and the sauce becomes creamy and smooth. I serve it hot, sometimes adding extra cheese or a sprinkle of chopped parsley on top.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
I sometimes swap the ground beef for thinly sliced ribeye or sirloin when I want a more authentic cheesesteak texture. If I’m craving extra flavor, I sauté mushrooms along with the onions and peppers. For a little heat, I use pepper jack cheese instead of cheddar. When I want an even creamier sauce, I replace the milk with heavy cream.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. When I reheat it, I add a splash of milk or broth to loosen the sauce, since the pasta tends to absorb extra liquid as it sits. I warm it gently on the stovetop over medium-low heat or in the microwave in short intervals, stirring in between to keep the texture creamy.
FAQs
Can I make this recipe ahead of time?
I can make it ahead, but I find it tastes best fresh. If I prepare it in advance, I slightly undercook the pasta so it doesn’t become too soft when reheated.
Can I freeze Cheese Steak Hamburger Helper?
I can freeze it, but I keep in mind that the texture of the pasta and sauce may change slightly. I let it cool completely before storing it in a freezer-safe container for up to 2 months.
What type of pasta works best?
I usually use elbow macaroni, rotini, or small shells because they hold the sauce well and cook evenly in one pan.
How can I make it lighter?
I use lean ground beef, reduced-fat cheese, and milk instead of cream when I want a lighter version. I can also add extra vegetables to balance the richness.
What can I serve with this dish?
I like serving it with a simple green salad or steamed vegetables to add freshness and contrast to the creamy pasta.
Conclusion
I enjoy making this Cheese Steak Hamburger Helper because it delivers big flavor with minimal effort. It’s creamy, cheesy, and packed with savory goodness, making it a dependable meal I can turn to whenever I need something comforting and quick. Whether I stick to the classic version or try one of the variations, it always turns out satisfying and family-friendly.
📖 Recipe:
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Cheese Steak Hamburger Helper
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
A creamy, cheesy one-pan pasta dish inspired by classic Philly cheesesteak flavors, made with seasoned ground beef, tender pasta, sautéed peppers and onions, and melted cheese for a comforting weeknight meal.
Ingredients
1 lb ground beef
1 small onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 cups uncooked pasta (elbow macaroni, rotini, or shells)
2 cups beef broth (or water + beef bouillon)
1 cup whole milk
1½ cups shredded cheddar cheese (or cheddar and mozzarella blend)
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning or dried oregano
Salt, to taste
Black pepper, to taste
1 tablespoon olive oil or butter
Instructions
- Heat olive oil or butter in a large skillet over medium heat.
- Add ground beef, diced onion, bell pepper, and minced garlic. Cook until beef is browned and vegetables are tender. Drain excess fat if needed.
- Season with salt, pepper, Worcestershire sauce, and Italian seasoning.
- Stir in uncooked pasta, beef broth, and milk. Bring to a gentle simmer.
- Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Remove from heat and stir in shredded cheese until fully melted and creamy.
- Serve hot, optionally topped with extra cheese or chopped parsley.
Notes
Swap ground beef for thinly sliced ribeye or sirloin for a more authentic cheesesteak texture.
Add sautéed mushrooms for extra flavor.
Use pepper jack cheese for a spicier version.
Substitute heavy cream for milk for a richer sauce.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Add a splash of milk or broth when reheating to maintain creaminess.
Freeze for up to 2 months, though texture may slightly change.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 105 mg
