Philly Cheesesteak Hamburger Helper will make you forget all about the boxed type. You’ll love this creamy, cheesy cheesesteak pasta.
This tasty weeknight Pasta dinner turns my Philly Cheese Steak Sloppy Joes into a quick hamburger helper option! If you love this, some other options to try are my Pepperoni Pizza Hamburger Helper or my Bacon Cheeseburger Hamburger Helper.
Sabrina’s Philly Cheesesteak Hamburger Helper Recipe
You’ll find quite a collection of Philly Cheesesteak Recipes on the site, as well as a collection of Hamburger Helper recipes. The two popular categories come together in this irresistible, crowd-pleasing combination. This recipe is inspired by the flavors of a classic Oven Baked Philly Cheesesteak Sandwich.
Recipe Card
Ingredients
- 1 pound large elbow macaroni
- 1 pound ground beef , 85/20
- 2 tablespoons butter
- 1 small onion , diced
- 1 small green bell pepper , diced
- 8 ounces crimini mushrooms , minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 tablespoon cornstarch
- 2 cups beef broth
- 8 ounces Provolone Cheese Slices , chopped
- 1/4 cup mozzarella cheese , shredded
Instructions
- Cook the large elbow macaroni according to the directions on the bag and drain (do not rinse).
- Add ground beef to a large cast iron skillet and cook until deep brown crust appears before breaking beef apart.
- Stir the ground beef and brown until a deep brown crust appears on about 50 percent of the beef.
- Remove beef (you can leave the fat) then add the butter, onions, bell peppers, and mushrooms
- Let vegetables brown for 1-2 minutes before stirring, then brown another 1-2 minutes before stirring again.
- Add beef back into the pan
- Mix beef broth and cornstarch together.
- Add ketchup, Worcestershire sauce, salt, black pepper, and beef broth/cornstarch mixture into the pan.
- Cook until the mixture is only slightly liquid (about 75% of the mixture is above the liquid), 3-5 minutes.
- Add pasta to the pan and mix.
- Turn off heat and mix in provolone cheese.
- Top with mozzarella cheese before serving.
Nutrition
Serving: 1.5 Cups | Calories: 493kcal | Carbohydrates: 48g | Protein: 28g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 724mg | Potassium: 554mg | Fiber: 2g | Sugar: 4g | Vitamin A: 417IU | Vitamin C: 9mg | Calcium: 268mg | Iron: 2mg
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Table of Contents
Kitchen Tools and Ingredients
- Cast Iron Skillet: This is my most used pan in my kitchen. It is heavy, keeps heat well and gives the BEST sear ever.
Chef’s Knife: My knife is one of the three most used tools in my kitchen. I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. Once you find the right knife it will become priceless to you, whether you spent a lot of money on it or not.
Worcestershire Sauce: Do not leave this out or sub it for anything else, this is a main flavor component you’ll notice if you skip it.
Variations
- If you want something more tomato-ey you can add additional ketchup or 2 tablespoons tomato paste.
- If you don’t like bell peppers or mushrooms you can leave them out, just double up on the onions.
- Any shape pasta will work, I like the elbow shape for nostalgia and because they can hold a lot of sauce.
- If you want a saucier pasta, add an additional cup of beef broth and cornstarch.
- I keep the beef chunkier and brown it well because it makes the flavor and texture more like a “steak” and less like taco meat.
Related Recipes
More Delicious Philly Cheesesteak Recipes
The following images were used in previous versions of this post:
So, you’re saying to add 2 cups of beef broth but to use a small cup to mix in the cornstarch and then add all 2 cups of broth to an almost finished recipe? Is this a soup?
I know it looks like too much liquid at first glance, but the broth mixture reduces before the pasta is added to the pan. Cooked pasta will absorb and hold onto more liquid. Plus with the thickening of the cornstarch, 8 ounces of cheese, mushrooms, and beef, you’ll be getting a sauce much like Hamburger Helper as a result. If you desire a thicker sauce, you can reduce the broth to 1.5 cups.
Is One Cup considered 1 serving?
What can I substitute the ketchup and Worcestershire sauce with due to an allergy? Or can I just leave them both out?
Is the allergy to all things with tomatoes or? The substitutions would still have tomato as an ingredient.
Three out of 4 in the family are lactose intolerant. Can this be made without the cheese?
It can. I haven’t tested it without cheese; however, I’m sure you’ve tried the cheeses available for lactose intolerant individuals. Hope you enjoy the recipe!
Family of five here…all but one is lactose intolerant. We purchase the lactose chewables or capsules right before taking the first bite. Works. If you have a severe allergy to lactose, I’d not depend on the lactose pills.
Drinking kefir milk with or after helps TONS for my family who are lactose intolerant…it seems to really aid the digestion process. (Once, while we were shopping in the store, my son was cramping so bad after having consumed pizza an hour earlier… So I had him drink kefir milk– and yes, we paid for it if course…he instantly felt so much better and now that’s my lactose-intolerant families go-to.). They’ve tried lactose pills, but kefir seems to actually work better for them. Also when they eat mozzarella or parmesan instead of something like provolone or sharp cheddar, they tolerate it so much better ?. So I will likely make these with mozzarella or give kefir afterwards if using the cheese in this recipe…just my 2 cents from experience with lactose intolerant family members in hopes it helps others ??. Can’t wait to make this tonight!
Just wanted to say, I did it for dinner and the whole family loved it! Thank you for sharing.