Philly Cheesesteak Hamburger Helper

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.

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.

Philly Cheesesteak Hamburger Helper, it wasn’t a recipe I had planned on posting so soon. In fact, looking at my calendared posts, it was meant to go up in August for back to school meals.

Then this happened. This being Philly Cheesesteak Sloppy Joes.

We LOVED these Philly Cheese Steak Sloppy Joes!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. We LOVE this Philly Cheesesteak Hamburger Helper, and the kids loved it too!

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.

This Philly Cheesesteak Hamburger Helper is so easy to make and SO GOOD.

Looking for more Cheese Steak recipes? Look no further!

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.

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Philly Cheesesteak Hamburger Helper

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.
Yield 8 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sandwich
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 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

Instructions

  • 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.

Nutrition

Calories: 452kcal | Carbohydrates: 49g | Protein: 29g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 762mg | Potassium: 596mg | Fiber: 3g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 13.4mg | Calcium: 265mg | Iron: 2.6mg
Keyword: Philly Cheesesteak Hamburger Helper

We LOVE this Philly Cheesesteak Hamburger Helper!

We LOVE this Philly Cheesesteak Hamburger Helper, and the kids loved it too!
We LOVE this Philly Cheesesteak Hamburger Helper, and the kids loved it too!
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.
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.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Tastes delicious. I changed it up a bit by changing cheese(cheddar and Parmesan is what I had on hand)but was delicious. Will make again

  2. 5 star for sure! We so loved the Philly cheese steak sloppy joes that I had to try this. Three big eaters plus myself for dinner and not a drop left over. I had to substitute for Provolone with what cheese I had and still, it was extremely good. I will cut back on pasta next time for just the two of us. Thank you again for another great recipe!

  3. It’s the same or similar recipe for your Philly sloppy Joes – we prefer the bun instead of the pasta – 1 pound of pasta was too much! I’m glad to find your website and have made several recipes with great raves! Thank you!

  4. This is an excellent recipe. Our 6 year old triplets had seconds and I got to sneak in vegetables. Be careful though, Add ingredients slowly. 16 oz. of pasta is too much for 2 cups of broth as well as 8 oz. of mozzarella cheese. A great, great recipe tweaked to your liking.

  5. ?? we love Philly Cheesesteaks. But shock of shocks! “It is disgusting!” said my husband!! Which means it was good ??
    Made the recipe as is, but will add more worchestire sauce, a little more S/P and 1/2 the amount of noodles. This made a lot – so I will share with my single friends!!

  6. Very good! I upped the broth and cornstarch by a half (using 3 C broth and 1.5 T cornstarch) and I’m glad I did. The noodles totally soaked up all that liquid! Very tasty! I did have to simmer it longer than recipe stated, maybe almost twice as long. And I had to dump it all into the noodle pot since my cast iron was not big enough to accommodate the noodles.

  7. Made this last night mostly exactly as recipe called for and the family loved it! I had to simmer it twice as long as the instructions state. I used my own homemade large macaroni pasta and that put it over the top, according the hubby. Between me and my three boys, there was nothing left.

  8. I enjoyed it. Maybe could use a little more seasoning. Maybe double the ketcup and Worcestershire sauce. Not sure. I used less than a pound of noodles. A pound dry was about 2 cups and I couldn’t use them all. I’d try 1 1/2 to 1/34 cup dry macaroni noodles. Hubby hasn’t tried it yet. I made it for our lunches at work for next week. If I don’t cook meals for either leftovers or just for lunch, we end up eating out most of the week.

  9. This was a home run last night! So easy to make and plenty left for work lunch today.
    We used rotini noodles and I mixed the mozzarella into the pasta before I placed my pan (with provolone on top) under the broiler for 5 min to get the provolone bubbly and slightly browned.

  10. I love this! However, after combining all the ingredients at the end, I decided to create a casserole. I put half the mixture in a greased casserole dish, added a layer of 6 slices of provolone, added the remaining half of pasta mixture, and finally added 6 more slices of provolone to the top. I baked it in the oven covered because I was afraid it would dry out, but it would have been better to bake uncovered for about 20-30 minutes. Thanks for the great idea!

  11. Made this tonight fir dinner. After one bite, my husband said “this is a keeper”!! Since I was making it for two, I cut everything in half. Could have made even less noodles. I didn’t have provolone but I did have havarti cheese. So I substituted that. Also, instead of the mozzarella I used an Italian blend. It tasted delicious! So happy I found this recipe and you! Thanks very much!!

  12. HOMERUN! Thank you! My boys loved it and so did I. I made it exactly as directed but made 2 adjustments. I used flour instead of cornstarch and I added crumbled seasoned croutons to the mozzarella cheese and baked it just long enough to brown the topping. Beautiful and yummy!

  13. Delicious, fast & easy! Chopped provolone rolled & melted into beef/pasta so nicely a little at a time.

    Just made it for first time in the afternoon to re-heat tonight for kids. Taste test was great!!!

  14. Oh this is going to be tonight’s dinner! Have Egg Noodles so that’s going in for Elbow Pasta. Right now don’t have the Cremin Mushrooms (sad cause we like Mushrooms). So this is gonna be good either way! Thank You Ever So Much!!

  15. We love it. One of his favorite foods is a Philly cheesesteak so I had to try it.

    For people reading the comments before they make it (which everyone should do with online recipes!), the key to making this recipe truly taste like a cheesesteak is to follow the instructions exactly – caramelize but do not overcook the veggies, and darkly brown the ground beef. It is delicious as written, which is good for stretching a pound of meat a long way. When I wasn’t trying to stretch so far, it was better (for company) using 1.5 lb. of beef, and twice as much peppers and onions, with 1.5X the sauce and a bit more cheese.

    I also have put it together in two different casserole dishes ahead of time and baked in the oven with the cheese on top (the other casserole I froze, uncooked, for future dinner). It works great!! Thank you for a delicious recipe.

      1. very tasty! we didn’t have enough provolone, so I subbed in 4 ounces of smoked gouda-wow, what a game changer! the smokey flavor was a perfect compliment to the recipe.

  16. Love this but modified to please my Philly cheese steak guy. I followed the recipe the first time, using ground beef but my husband wanted steak! Since then, I watch for steak on sale, which can we cheaper than ground beef. To thinly slice the steak, freeze the steak and partially thaw, befor slicing.  Also reduced the provolone to 4 ounces because (gasp), it was too cheesy.

  17. Very tasty, but we DIDN’T make it into a sandwich, since the buns would increase the carbs & the calories in this dish. I served it in bowls (as we ate it many years ago), and I also made a large green salad, with green beans on the side. I gotta say that the “Cheesesteak Hamburger Helper” was exceptionally tasty, and I’ll definitely make it again.

  18. Holy moly. Amazing. I used half of the pasta because we are trying to cut back on carbs and this may need to be my new go to Mac dish! Yummmmm

    1. I’ve never tried it so I’m not comfortable giving recommendations but I’m sure you can find an online recipe with similar ingredients that might be helpful. Sorry.

  19. I made this for dinner, and it is the ultimate comfort food! I’ve been looking forward to coming home to the leftovers every night 😀
    I used a LOT of substitutions as I had no patience to shop (soy sauce & ketchup blend instead of Worcestershire sauce, chicken stock instead of beef stock, Monterey Jack-style cheese instead of provolone and mozzarella) but it turned out amazingly delicious — highly recommended. I also didn’t use cornstarch, and it seemed the starch of the un-rinsed pasta took on this role, as the dish was not watery at all.
    Now I’m onto your next Hamburger Helper-style recipe 😀

    1. I love that you were able to just use what you had on hand!! I’m so glad you enjoyed it! Thanks for coming back to let me know!

  20. Just made this! It has an amazing flavor but I can’t figure out where I went wrong. I added only 6oz of provolone and man this stuff was incredibly cheesy! I didn’t even add the mozzarella. Not a bad thing, cheese is always good but it did not look similar to your picture and I think the cheese overpowered the delicious flavor of the “sauce.” I also felt like 1lb of pasta was a bit much in comparison to the amount of meat/sauce so I only added about 3/4th of that. Any idea where I went wrong? 

    1. It is a cheesy dish so if you’re looking to cut back to your tastes, I would recommend halving the amount of provolone and mozzarella.

  21. All I can say is wow. Everybody loved it even my dog.

    I did have elbow pasta so I used penne and couldn’t find Provolone at my neighborhood supermarket so I used smoked Asiago I had. The smokiness in the cheese added another dimension to an already great dish.

    I soooo gonna do it again..and again… and again..

    Thanks for sharing

    Hady

  22. We enjoyed this a lot! I added 93/7 ground chicken (what we had) and light swiss cheese instead of provolone. Unless you are feeding little kids, there is no way this makes 8 servings. I served with salad and garlic bread and only got 4 decent sized portions. The 14 yr old was looking for more to eat after an hour or so.

    1. The serving size is based on the pasta packaging recommendations but it’s really subjective. I know my husband eats more than his fair share as well 🙂 Glad you all really enjoyed it!

    1. If you’re referring to the ingredient list, I just mean to use brown mushrooms (cremini) for this recipe and not white mushrooms. Hope this answers your question.

  23. I was pleasantly surprised at how easy this recipe was and more importantly how delightful it tasted. My teenage told me to make sure I add this to the rotation of meals that I make. It even freezes well too. 

    1. So glad everyone enjoyed it! It can be hard at times to please everyone at dinnertime, especially teenagers, so I take it as a huge compliment when the whole family loves it!

  24. Hi I am thinking of making this tonight but I have no cheese on hand. Do you think it will turn out ok ? Also I only have a bag of frozen peppers and onions that I will use. 

    1. So sorry I missed this comment until today. You can definitely make this without having cheese and using frozen peppers/onion. I would just suggest adding a bit of cornstarch/water mixture (slurry) to thicken it.

  25. This looks amazing. Can any of this be prepared ahead of time, besides besides dicing the vegetables? And the mushrooms,  I minced  mushrooms and got 8 ozs. Or should I mince all 8 ozs which will probably be about two cups. Will mozzarella work instead of provolone? That is what I have on hand. 

    1. You could make everything ahead of time up until the point of adding the slurry (beef broth/cornstarch). After that point, it really all comes together quite quickly and you’ll still get the stretchy cheesy goodness. Feel free to substitute or limit the vegetables or cheese that fits your needs. It will change the flavor up a bit, but would still be fantastic!

  26. Have not made it yet, plan to this weekend. Quick question, the wife has a tomato allergy so the ketchup is a no go. Any ideas for a decent substitute for this or should I just leave it out all together?

  27. So creamy and and so cheesy! And we are talking about pasta! 🙂 Can’t say no to it!

  28. When my kids were little, they used to love when I made hamburger helper for dinner. I appreciate this homemade version. I’m excited to try it.

  29. My mouth is watering! Any substitutes for the beef broth? I live abroad where beef broth & bouillon are scarce. Thank you!

    1. My suggestion would be to use a french onion consommé. You could use chicken stock, though I would add a bit more Worcestershire sauce. I hope you enjoy!!