Description
Get ready for the ultimate comfort food mashup that’s about to change your weeknight dinner game forever — this Cheese Steak Hamburger Helper is what happens when a Philly cheesesteak decides to crash a pasta party, and honestly? We’re all better for it. We’re talking tender ground beef, sautéed peppers and onions, creamy cheese sauce, and pasta all mingling together in one glorious pan that tastes like your favorite cheesesteak sandwich had a baby with the best parts of childhood.
This is homemade Hamburger Helper that actually deserves the hype — none of that powdered packet nonsense here. Every bite is loaded with those classic Philly flavors: the savory beef, the sweet caramelized onions, the colorful bell peppers, and enough melted cheese to make you wonder why you ever bothered with the boxed stuff. It’s nostalgic comfort food that’s been seriously upgraded.
Ingredients
For the Meat and Veggie Base:
- 1 lb ground beef (80/20 blend is perfect)
- 2 tbsp olive oil
- 1 large onion, sliced thin
- 1 green bell pepper, sliced thin
- 1 red bell pepper, sliced thin
- 3 cloves garlic, minced
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
For the Pasta Situation:
- 12 oz penne or rotini pasta
- 3 cups beef broth
- 1 cup milk (whole milk works best)
- 2 tbsp flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
For the Cheese Dream:
- 8 oz cream cheese, cubed and softened
- 2 cups shredded provolone cheese
- 1 cup shredded white cheddar
- 1/4 cup grated parmesan cheese
For the Philly Vibes:
- 2 tbsp butter
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- Hot sauce to taste (optional)
- Fresh parsley for garnish
Instructions
In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up as it cooks. Season with salt and pepper. Once browned, remove with a slotted spoon and set aside, leaving those beautiful drippings in the pan.
Add olive oil to the same pan if needed. Toss in sliced onions and bell peppers. Cook for 6-8 minutes until they’re softened and starting to caramelize (this is where the magic happens).
Add minced garlic and cook for another minute until fragrant. Stir in Worcestershire sauce and let it sizzle.
Sprinkle flour over the vegetables and stir for about 1 minute to cook out the raw flour taste.
Slowly pour in beef broth, stirring constantly to prevent lumps. Add milk, garlic powder, onion powder, and paprika. Bring to a boil.
Add pasta to the liquid and return the browned beef to the pan. Stir everything together, bring back to a boil, then reduce heat to medium-low.
Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
Remove from heat and stir in butter until melted. Add cream cheese cubes and stir until completely melted and creamy.
Gradually add provolone, cheddar, and parmesan cheeses, stirring constantly until everything is melted and combined. The sauce should be creamy and coat the pasta beautifully.
Taste and adjust seasoning with salt, pepper, and Italian seasoning. Add hot sauce if you like a little kick.
Let it rest for 5 minutes to thicken up, then garnish with fresh parsley and serve immediately.
Notes
- Serve with a crisp Caesar salad to cut through all that cheesy richness
- Garlic bread or crusty rolls for the full comfort food experience
- A cold beer pairs perfectly with those Philly flavors
- Keep extra hot sauce on the table for the spice lovers
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~42g
- Protein: ~28g