Name: Cheese Steak Hamburger Helper
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 tablespoon olive oil or butter; 1 small onion, diced; 1 green bell pepper, diced; 2 cloves garlic, minced; 3 cups beef broth; 2 cups uncooked pasta (elbow, rotini, or shells); 1 teaspoon Worcestershire sauce; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups shredded provolone or mozzarella cheese; 1/2 cup shredded cheddar cheese; Fresh parsley, for garnish

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This Cheese Steak Hamburger Helper is a creamy, cheesy one-pot pasta that brings all the savory goodness of a Philly cheesesteak into a hearty, comforting dinner. With tender pasta, seasoned ground beef, sautéed peppers and onions, and melty provolone and cheddar cheese, this dish hits all the right notes for an easy, flavor-packed weeknight meal.

Cheese Steak Hamburger Helper

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef

1 tablespoon olive oil or butter

1 small onion, diced

1 green bell pepper, diced

2 cloves garlic, minced

3 cups beef broth

2 cups uncooked pasta (elbow, rotini, or shells)

1 teaspoon Worcestershire sauce

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

1 ½ cups shredded provolone or mozzarella cheese

½ cup shredded cheddar cheese

Fresh parsley, for garnish

Directions

In a large skillet or pot, I heat the olive oil over medium-high heat. I add the ground beef and cook it for about 5–6 minutes until it’s browned, breaking it apart with a spoon. If needed, I drain the excess fat.

Next, I stir in the diced onion, green bell pepper, and garlic. I sauté everything for another 3–4 minutes until the veggies soften.

Then I add the beef broth, uncooked pasta, Worcestershire sauce, paprika, salt, and black pepper. I bring everything to a boil, then reduce the heat to a simmer. I cover the pot and let it cook for 12–15 minutes, or until the pasta is tender.

Once the pasta is cooked, I remove the pot from heat and stir in the shredded provolone (or mozzarella) and cheddar cheeses until everything is melted and creamy.

I finish it off by garnishing with fresh parsley and serve it warm.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories per serving: ~430 kcal

Variations

I sometimes swap the ground beef for ground turkey or chicken for a lighter version. If I want a bit of a kick, I’ll add a pinch of crushed red pepper flakes or use pepper jack cheese instead of provolone. I’ve also tried adding sliced mushrooms along with the peppers and onions, which makes it even heartier. For a slightly tangier flavor, a dash of Dijon mustard can be stirred in with the broth.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I usually microwave it in short intervals, stirring in between to make sure the cheese melts evenly. If it seems a bit dry, I stir in a splash of broth or milk to bring back the creaminess. This dish also reheats well on the stovetop over low heat.

FAQs

What kind of pasta works best for this recipe?

I usually go for small shapes like elbow, rotini, or shells because they hold onto the sauce well and cook evenly in one pot.

Can I make this recipe ahead of time?

Yes, I can cook the entire dish ahead and store it in the fridge. It reheats well, though I recommend adding a little liquid when reheating to keep it creamy.

Can I use a different type of cheese?

Absolutely. While provolone and cheddar give the classic cheesesteak flavor, mozzarella, Monterey Jack, or even a little American cheese will work great.

How can I make this dish spicier?

To add some heat, I like to sprinkle in red pepper flakes or use a spicy cheese like pepper jack. A few dashes of hot sauce also work well.

Is this recipe freezer-friendly?

I personally don’t recommend freezing this one because the texture of the pasta and cheese sauce can change after thawing. It’s best enjoyed fresh or within a few days from the fridge.

Conclusion

This Cheese Steak Hamburger Helper is my kind of comfort food—easy, filling, and packed with flavor. It’s a one-pot dinner I can count on when I need something satisfying without spending hours in the kitchen. With simple ingredients and classic flavors, it’s become a favorite that always gets requests for seconds.

Recipe:

Cheese Steak Hamburger Helper

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Author: Cheryl
Total Time: 35 minutes
Yield: 6 servings
Diet: Low Salt

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Description

This Cheese Steak Hamburger Helper is a creamy, cheesy one-pot pasta that combines the savory flavors of a Philly cheesesteak with the ease of a comforting weeknight meal. Loaded with ground beef, sautéed peppers and onions, tender pasta, and melty provolone and cheddar cheese, it's hearty, flavorful, and family-friendly.

Instructions

Heat olive oil or butter in a large skillet or pot over medium-high heat. Add the ground beef and cook for 5–6 minutes until browned, breaking it apart with a spoon. Drain excess fat if necessary.
Add diced onion, green bell pepper, and minced garlic. Sauté for 3–4 minutes until vegetables are softened.
Stir in beef broth, uncooked pasta, Worcestershire sauce, paprika, salt, and black pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes until pasta is tender.
Remove the pot from heat and stir in shredded provolone (or mozzarella) and cheddar cheese until melted and creamy.
Garnish with fresh parsley and serve warm.