Cheese Steak Hamburger Helper

Cheese Steak Hamburger Helper is the ultimate comfort food for busy nights when you want something creamy and hearty with minimal dishes. I love how it blends the flavors of classic Philly cheesesteak with the one-pot ease of hamburger helper, all bubbling together in a skillet with gooey cheese at the end.

I whipped this up for my kids on a night when no one could agree on dinner and there was not a single leftover spoonful the next day

Ingredients

• Ground beef: brings meaty depth plus cooks up quickly Choose 85 percent lean for best flavor without excess grease
• Onion: for sweet balance slice thin for more texture or dice for subtlety Look for firm glossy onions with no sprouting
• Green bell pepper: brings classic cheesesteak flavor and some crunch Pick one that feels heavy and has no soft spots
• Garlic: adds background savoriness always use fresh cloves for strong aroma and bite
• Beef broth: for building richness Use a good quality one or homemade if available
• Milk: helps make the cheesy sauce creamy Whole milk gives more fullness
• Short pasta: like elbow macaroni shells or rotini Each catches the cheese sauce nicely Choose a pasta with a smooth surface for better sauce adhesion
• Worcestershire sauce: a classic savory flavor booster A little goes a long way look for bottles with a complex ingredient list
• Paprika: brings gentle warmth and color Use smoked for a twist
• Salt and pepper: for seasoning Taste your broth first before adding much extra salt
• Shredded provolone or mozzarella: for meltiness and that signature cheesesteak stretch Bagged shredded works but handgrated melts smoother
• Shredded cheddar: to add richness and a pop of color Orange cheddar brings a pretty look
• Cream cheese: completely optional but if you have it the dish turns ultra creamy

Step-by-Step Instructions

Brown the Beef:

In a large skillet or deep pan add ground beef and cook over medium-high heat Break up the pieces as it cooks until no longer pink and a little browned on the edges About 5 minutes Drain excess grease if you are using a fattier cut

Sauté the Veggies:

Add sliced or diced onion green bell pepper and minced garlic to the beef Stir well Cook for 3 to 4 minutes until the vegetables start to soften and the onion turns translucent This step builds the aromatic base

Simmer Everything Together:

Pour in beef broth and milk Add Worcestershire sauce paprika and the uncooked pasta Stir gently so everything is evenly combined Turn up the heat to bring it to a gentle boil Once bubbling reduce to low cover with a lid and simmer Cook for 12 to 15 minutes stirring a couple times so pasta does not stick When the pasta is tender and most of the liquid is absorbed you are ready for cheese

Melt in the Cheese:

Reduce heat to low Add the shredded provolone or mozzarella plus the shredded cheddar and cream cheese if you are using it Stir gently until all the cheese melts into a smooth sauce The heat should be low so nothing gets stringy or scorched If the sauce looks very thick add a splash more milk to loosen Taste and adjust the salt and pepper

Finish and Serve:

Turn off the heat Give everything a last stir Spoon into bowls and enjoy piping hot If you like you can top with more cheese and broil for a golden finish or sprinkle with toasted breadcrumbs for texture

Pin it

Nothing brings my family to the table faster than the smell of onions and peppers sizzling with beef in the pan I always sneak a few extra pieces of cheese on top right before serving because my kids love anything extra gooey

Storage Tips

Leftovers keep well in a tightly covered container in the refrigerator for up to four days To reheat place in a skillet or microwave Add a splash of milk before warming to bring back that melty creamy texture It does not freeze as well as some pasta dishes since the cheese sauce can separate but will taste great for a few days after cooking

Ingredient Substitutions

Feel free to trade the ground beef for ground turkey chicken or a plantbased crumble if you like Try swapping green bell pepper for red or yellow for a sweeter flavor If you want to boost veggies add diced mushrooms with the onions or stir in baby spinach at the end For a dairyfree spin look for plantbased cheeses and unsweetened non dairy milk

Serving Suggestions

Serve with a crisp green salad for crunch or roasted broccoli on the side For a Philly steak sandwich experience pile the hot cheesy pasta onto toasted rolls Top with extra provolone and melt under a broiler Perfect game night food or a comforting weeknight dinner enjoyed straight from the pan

Cheesesteak Inspiration

This recipe is a mashup inspired by Philly’s classic cheesesteak which is typically made with thinly sliced beef sautéed with onions and peppers Then it is piled high on a soft roll with plenty of provolone I wanted all that old school flavor in a creamy skillet meal so it becomes approachable for everyone even if you have never tried a cheesesteak before

Frequently Asked Questions

→ What cheese works best for this dish?

Provolone and mozzarella melt beautifully, but you can mix in cheddar for extra richness. Cream cheese adds extra creaminess if desired.

→ Can I make this ahead?

Yes, this keeps well refrigerated for 3–4 days. Reheat with a splash of milk to revive the creamy texture.

→ What pasta shapes are ideal?

Short pasta like elbow macaroni, shells, or rotini work well since they easily soak up the flavors and sauce.

→ How can I add more flavor?

Try sautéing mushrooms with the peppers, adding hot sauce for heat, or topping with toasted breadcrumbs or extra cheese before broiling.

→ Is this dish freezer-friendly?

It’s best enjoyed fresh, but you can freeze portions. Thaw and reheat gently with a little milk to keep it creamy.