Philly Cheesesteak Hamburger Helper will make you forget all about the boxed type you had as a kid, you’ll love this creamy, cheesy cheesesteak pasta.
On June 12th, eight days ago, I posted those Philly Cheese Steak Sloppy Joes because they are one of our favorite new quick dinners based on a grilled cheese sandwich we love and it has caught on like wildfire. In the post I mentioned how you can turn the sloppy joes mixture into a hamburger helper meal as a second option.
The emails! I got over 20 emails this week asking me for more details about that recipe, so, without further ado I moved up the post to today.
So, some things to know about this Cheesesteak Hamburger Helper recipe:
- 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.
Looking for more Cheese Steak recipes? Look no further!
- Philly Cheese Steak Sloppy Joes
- Ground Philly Cheesesteak Grilled Cheese
- Slow Cooker Philly Cheese Steak Sandwiches
- Philly Cheese Steak Burgers
- Pat’s Philly Cheese Steak (Copycat)
- Cheesesteak Egg Rolls
- Chicken Madness Philly Sub Sandwich
Tools Used in the making of these Philly Cheesesteak Hamburger Helper:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Chef’s Knife: This knife is one of the three most used tools in my kitchen (tongs and my pig tail flipper are the other two). I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. (left column, second from the top). Mind you I love it this much even though I have a ridiculously expense knife set as well.
Worcestershire Sauce: Do not leave this out or sub it for anything else, this is a main flavor component and this brand is my absolute go-to.
- 1 pound large elbow macaroni
- 1 pound lean ground beef
- 2 tablespoons butter
- 1 small yellow onion diced
- 1 small green bell pepper diced
- 8 ounces brown mushrooms minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon cornstarch
- 2 cups beef broth
- 8 ounces Provolone Cheese Slices chopped
- 1/4 cup mozzarella cheese shredded
- Cook the large elbow macaroni according to the directions on the bag and drain (do not rinse).
- Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
- Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
- Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
- Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
- Add the beef back into the pan.
- In a small cup mix the beef broth and cornstarch together
- Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
- Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
- Add the pasta back to the pan and mix together gently.
- Turn off the heat, add in the provolone cheese.
- Top with mozzarella cheese before serving.