Cheese Steak Hamburger Helper Skillet

This Cheese Steak Hamburger Helper Skillet is my ultimate one-pan comfort meal—packed with juicy ground beef, tender pasta, sweet onions, and loads of creamy, melty cheese. It takes everything I love about a Philly cheesesteak and transforms it into a cozy, skillet dinner that’s quick enough for busy weeknights and comforting enough for any time I need a hearty, satisfying meal.

Why You’ll Love This Recipe

I keep coming back to this skillet dish because it’s easy, filling, and always a hit. Here’s why it works so well in my kitchen:

• One pan = minimal cleanup
• Classic cheesesteak flavor in a creamy, cheesy pasta form
• Ready in under 30 minutes
• Kid-friendly and picky-eater approved
• Budget-friendly and made with simple pantry staples
• Easy to customize with extra veggies or spice

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef (80/20 blend)
• 1 medium onion, chopped
• 1 green bell pepper, chopped (optional but recommended)
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 ½ cups milk
• 2 cups uncooked short pasta (elbow macaroni or rotini work well)
• 1 cup shredded mozzarella cheese
• ½ cup shredded provolone or white cheddar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup or tomato paste (optional, for depth)
• Salt and pepper, to taste
• Olive oil (for sautéing)

Directions

1. Brown the Beef:
   I heat a drizzle of olive oil in a large skillet over medium-high heat. I add the ground beef and cook until browned, breaking it up with a spoon. I season it lightly with salt and pepper, then remove excess grease if needed.
2. Sauté the Veggies:
   I stir in the chopped onion, bell pepper, and garlic. I cook for 4–5 minutes, until the veggies are soft and fragrant.
3. Build the Base:
   I add the Worcestershire sauce and ketchup (or tomato paste), then stir in the uncooked pasta, beef broth, and milk. I bring it to a light boil.
4. Simmer Until Tender:
   I reduce the heat to medium-low and cover the skillet. I let the pasta simmer for 12–15 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
5. Add the Cheese:
   I turn off the heat and stir in the mozzarella and provolone until melted and creamy. If the mixture is too thick, I add a splash of milk to loosen it up.
6. Serve:
   I spoon it into bowls while it’s hot and gooey, and sometimes I top it with a bit of chopped parsley or more cheese if I’m feeling extra.

Servings and timing

This recipe serves 4–6 people. It takes about 10 minutes to prep and 20 minutes to cook, so I can have it ready in about 30 minutes total.

Variations

• Add mushrooms for a more traditional cheesesteak feel
• Use ground turkey or chicken for a lighter version
• Spice it up with red pepper flakes or hot sauce
• Make it creamier by adding a splash of cream or cream cheese
• Top with pickled jalapeños or crispy onions for extra texture

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the stovetop or microwave, adding a splash of broth or milk to restore the creamy texture. It also makes a great next-day lunch.

FAQs

Can I use a different type of pasta?

Yes, I use whatever short pasta I have—elbows, rotini, shells, or penne all work great.

Can I make this ahead of time?

Absolutely. I reheat it on the stove with a bit of extra liquid to keep it creamy and fresh.

Can I freeze it?

I usually don’t freeze it since creamy pasta can change in texture, but it’s possible. I just make sure to thaw and reheat slowly.

What cheese is best for that classic cheesesteak flavor?

Provolone is classic, but mozzarella adds the gooey factor. I sometimes use white American or even a little Cheez Whiz for authenticity.

Can I make this recipe gluten-free?

Yes, I use gluten-free pasta and make sure the broth and sauces are GF-certified. It still turns out delicious.

Conclusion

This Cheese Steak Hamburger Helper Skillet is everything I want in a weeknight dinner—fast, flavorful, and totally comforting. It turns pantry staples into something that feels special but couldn’t be easier to make. Whether I’m feeding the family or just looking for a cozy bowl of pasta, this recipe always satisfies.

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