Ah, Cheesesteak Hamburger Helper—a quick, creamy, cheesy, beefy dinner that tastes like a Philly cheesesteak in a skillet! Here’s a solid homemade version that rivals the boxed version:
Ingredients (serves 4)
- 1 lb ground beef
- 1 small onion, diced
- 1 green bell pepper, diced (optional, for classic cheesesteak flavor)
- 2 cloves garlic, minced
- 2 cups uncooked pasta (elbow macaroni or shells work best)
- 2 1/2 cups beef broth
- 1 cup milk
- 2 cups shredded cheddar cheese (or mix cheddar + provolone for a cheesesteak vibe)
- 1 tsp Worcestershire sauce (optional, adds depth)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika or smoked paprika (optional)
Instructions
- Cook the beef and veggies:
- In a large skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat if necessary.
- Add diced onions, bell peppers, and garlic. Cook 3–5 minutes until veggies soften.
- Add the pasta and liquid:
- Stir in uncooked pasta.
- Pour in beef broth and milk, then add Worcestershire sauce, salt, pepper, and paprika.
- Simmer:
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Add the cheese:
- Stir in shredded cheese until melted and creamy. Taste and adjust seasoning if needed.
- Serve:
- Scoop into bowls and enjoy! Optional garnish: chopped parsley or extra shredded cheese on top.
This is a one-pan dinner, creamy, cheesy, and customizable—throw in mushrooms, sliced jalapeños, or even cooked steak strips for a closer-to-Philly version.
If you want, I can also give a “super cheesy, ultra-creamy deluxe version” that tastes way richer than the boxed Hamburger Helper. Do you want that?
