Cheese Steak Hamburger Dinner

This onepot cheese steak hamburger helper is perfect for busy weeknights when you want something hearty, cheesy, and satisfying without a lot of fuss. Ground beef combines with onions and green peppers, then simmers in a savory sauce of beef broth, tomato sauce, and A1 Steak Sauce together with uncooked spiral pasta. When the pasta is tender, shredded mozzarella melts in for a creamy finish that brings all those classic cheese steak flavors right into your skillet.

I first made this dish on a chilly evening when I needed something comforting fast. It quickly became a regular request around the table, especially when we want a cozy, filling meal that reminds us of fun family nights.

Ingredients

• Ground beef: Ground beef which adds rich meaty flavor choose eighty to eighty five percent lean for best texture and taste
• Onion: Onion that sweetens as it cooks and blends smoothly into the sauce look for firm onions with shiny skins
• Green bell pepper: Green bell pepper to bring the classic cheese steak taste and a pop of color pick peppers without soft spots
• Steak seasoning and spices: Steak seasoning garlic powder onion powder paprika oregano to layer savory and herby flavors fresh spices make all the difference
• A1 Steak Sauce: A1 Steak Sauce for umami depth and a punch of savory richness original flavor works best
• Beef broth: Beef broth which rounds out the sauce with deep savory notes use low sodium for salt control
• Milk: Milk to create creaminess in the sauce whole or two percent milk is ideal
• Tomato sauce: Tomato sauce providing a touch of tang and helping to bind sauce components choose plain no added spice
• Spiral pasta: Spiral pasta such as rotini or fusilli which holds the cheesy sauce well as it cooks
• Shredded mozzarella cheese: Shredded mozzarella cheese which melts beautifully for that creamy stretchy finish shredding from a block yourself improves texture and melt

Instructions

Brown the Beef:

Add the ground beef to a large skillet and cook over medium high heat for five to seven minutes. Break it up with a wooden spoon as it cooks. The beef should lose its pink color and develop a little caramelization which adds extra flavor to the dish.

Sauté the Vegetables:

Add the chopped onion and chopped green bell pepper to the skillet with the beef. Cook together for three to four minutes until the onions soften and release their fragrance. Be sure to scrape the bottom of the skillet to lift up any browned bits the flavor foundation for the sauce.

Season the Mixture:

Drain excess grease from the pan to prevent a greasy sauce. Sprinkle in the steak seasoning garlic powder onion powder paprika and oregano. Stir everything thoroughly to coat beef and vegetables evenly. Toast the spices for about a minute to release their full aroma and deepen the flavor.

Add Liquids and Pasta:

Pour in the beef broth A1 Steak Sauce tomato sauce and milk all at once. Stir to combine. Add the uncooked spiral pasta directly into the skillet so it can absorb the cooking liquids as it softens creating a creamy flavorful sauce.

Simmer and Cook:

Bring the skillet to a gentle simmer. Cover with a tight fitting lid and cook over low heat for ten to fifteen minutes. Stir occasionally to prevent sticking. The pasta should be tender and most of the liquid absorbed when done.

Melt in the Cheese:

Remove the lid and stir in one cup of shredded mozzarella until melted into the sauce. Sprinkle the remaining cheese on top then cover and let it melt for two to three minutes until you have a gooey cheesy layer.

Serve and Enjoy:

Spoon hot portions into bowls. The cheese should be stringy and the sauce thick and creamy. Serve immediately while bubbly and fresh.

I really enjoy the green bell pepper in this dish because it captures the essence of a real cheese steak sub but in a convenient bowl. One winter night my kids called it magic food after they licked their bowls clean which made me laugh and inspired me to keep making it.

Storage Tips

Allow leftovers to cool completely before transferring to airtight containers. Store in the refrigerator for up to three days. Reheat gently on the stovetop or microwave adding a splash of milk to maintain creaminess. This dish also freezes well for up to two months perfect for meal prep and busy weeks.

Ingredient Substitutions

You can switch ground beef to ground turkey for a lighter alternative. Mozzarella can be swapped out for a combination of cheddar and provolone if you want more traditional cheese steak flavors. Gluten free pasta works fine but you may need to add a bit more broth as it absorbs more liquid.

Serving Suggestions

This is a filling all in one meal but pairs beautifully with a crisp green salad or warm garlic bread. For a spicy twist add hot sauce or pickled jalapeños on the side.

Serve hot with a crisp green salad or warm garlic bread for a complete meal. It reheats well making it great for easy leftovers.

FAQs About This Recipe

→ What type of pasta works best?

Spiral pasta like rotini or fusilli holds the sauce well and maintains texture, though elbow macaroni or shells are fine alternatives.

→ Can I use a different type of cheese?

Yes, provolone or cheddar can add unique flavors, but mozzarella gives the classic creamy, melty texture.

→ Is there a way to make this dish healthier?

Swap ground turkey or lean beef, incorporate extra veggies like spinach or mushrooms, and use reduced-fat cheese and milk.

→ Can this be made ahead?

Yes, it reheats well in the fridge for up to three days. Add a splash of milk when warming to keep the sauce creamy.

→ What sides complement this meal?

Pair with a crisp green salad, garlic bread, or steamed vegetables for a balanced plate.

→ How can I add some spice?

Add crushed red pepper flakes or diced jalapeños alongside onions and peppers for a spicy kick.