Cheese Steak Hamburger Helper (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450g ground beef
02 -
1/2 onion, thinly sliced or diced
03 -
1 green bell pepper, thinly sliced or diced
04 -
2 cloves garlic, minced
05 -
480ml beef broth
06 -
240ml milk
07 -
200g short pasta (elbow macaroni, shells, or rotini)
08 -
1 tablespoon Worcestershire sauce
09 -
1/2 teaspoon paprika
10 -
Salt and freshly ground black pepper, to taste
11 -
1 tablespoon oil (optional, if beef is lean)
→ Cheese Sauce
12 -
150g shredded provolone or mozzarella cheese (or a mix)
13 -
60g shredded cheddar cheese
14 -
15–30g cream cheese (optional, for extra creaminess)
# Instructions:
01 -
Heat a large skillet or deep pan over medium-high heat. Add oil if using. Brown ground beef, breaking it up with a spatula until no pink remains. Drain any excess fat if needed.
02 -
Add onion, green bell pepper, and minced garlic to the pan. Sauté for 3 to 4 minutes until vegetables are softened and fragrant.
03 -
Stir in beef broth, milk, Worcestershire sauce, paprika, and pasta. Mix well and bring to a boil. Reduce heat to low, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and most of the liquid has been absorbed.
04 -
Reduce heat to low. Add shredded provolone or mozzarella, cheddar, and cream cheese if using. Stir until cheeses have fully melted and the sauce is smooth. Adjust salt and pepper to taste. If mixture becomes too thick, stir in a splash of milk.
05 -
For added flavor and texture, top with extra shredded cheese, sautéed onions, or toasted bread crumbs. Broil for 2–3 minutes for a golden finish if desired.
# Notes:
01 -
For an authentic cheesesteak flair, add sliced mushrooms along with the green bell pepper. Store leftovers refrigerated and reheat gently with a splash of milk to restore creaminess.