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Cheese Steak Hamburger Helper

A comforting one-pan meal featuring ground beef, pasta, cheese, and colorful vegetables, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 2 1/2 cups dry spiral pasta Can substitute with other pasta shapes.
  • 1 1/2 cups whole milk Add more for creaminess when reheating.
  • 8 ounces tomato sauce Can be substituted with marinara sauce.
  • 1 1/2 cups beef broth
  • 2 tablespoons A1 Steak Sauce
Seasonings
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon steak seasoning Adjust according to taste.
Vegetables
  • 1 green bell pepper diced Can substitute with other bell peppers.
  • 1 medium onion Diced.
Cheese
  • 2 cups shredded mozzarella cheese Add extra for serving.

Method
 

Preparation
  1. Start by breaking up the ground beef in a large skillet over medium-high heat and cook until browned, about 5 to 7 minutes.
  2. Carefully tilt the skillet to pour out any excess fat while keeping the meat in the pan.
  3. Add onion powder, garlic powder, dried oregano, paprika, and steak seasoning, and toss until the beef is evenly coated.
  4. Add the diced green bell pepper and onion, sauté until softened, about 3 to 5 minutes.
Cooking
  1. Stir in the dry spiral pasta, then add the milk, tomato sauce, A1 Steak Sauce, and beef broth. Mix until the pasta is covered in liquid.
  2. Bring to a slow bubble, reduce heat, cover with a lid, and let simmer for 10 to 15 minutes, stirring occasionally.
  3. Once the pasta is cooked and the sauce has thickened, mix in 1 cup of mozzarella cheese until melted.
  4. Sprinkle remaining mozzarella cheese on top and cover to let it melt for a few additional minutes.
  5. Serve hot and enjoy immediately.

Notes

Store leftovers in an airtight container for 3 to 4 days. For freezing, let cool completely before storing in a freezer-safe container for up to 2 months. Reheat with a splash of milk or broth.