Cheese Steak Hamburger Dinner (Printer-Friendly)

A comforting one-pan dinner with seasoned ground beef, spiral pasta, and melted mozzarella cheese.

# What You’ll Need:

→ Meat

01 - 1 pound ground beef (80-85% lean)

→ Vegetables

02 - 1 medium onion, chopped
03 - 1 medium green bell pepper, chopped

→ Seasonings

04 - 1 teaspoon steak seasoning
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon dried oregano

→ Liquids

09 - 1 cup beef broth, low sodium
10 - 2 tablespoons A1 Steak Sauce
11 - 1/2 cup tomato sauce, plain
12 - 1/2 cup whole milk or 2% milk

→ Pasta

13 - 2 cups uncooked spiral pasta (rotini or fusilli)

→ Cheese

14 - 1 1/2 cups shredded mozzarella cheese

# Steps to Make This:

01 - In a large skillet over medium-high heat, cook ground beef for 5-7 minutes, breaking it apart with a wooden spoon until no pink remains and lightly caramelized.
02 - Add chopped onion and green bell pepper to the skillet; cook together for 3-4 minutes until vegetables soften and become fragrant, scraping browned bits from the pan.
03 - Drain excess grease from skillet. Sprinkle steak seasoning, garlic powder, onion powder, paprika, and oregano over meat and vegetables; stir and toast spices for 1 minute to enhance flavor.
04 - Pour beef broth, A1 Steak Sauce, tomato sauce, and milk into the skillet; stir to combine. Add uncooked spiral pasta directly, ensuring it is submerged in liquid.
05 - Cover and reduce heat to low. Simmer for 10-15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Remove lid and stir in 1 cup of shredded mozzarella until melted and incorporated into the sauce. Sprinkle remaining cheese on top, cover, and let melt for 2-3 minutes.
07 - Spoon into bowls while hot and bubbly, serving with stringy melted cheese and thickened sauce.

# Additional Notes:

01 - Shredding mozzarella fresh enhances melting and creaminess.
02 - Letting the dish sit covered off heat for 3 minutes thickens the sauce.
03 - Ensure pasta is fully submerged before simmering to prevent sticking.

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