Mouthwatering Cheese Steak Pasta

This gooey Cheese Steak Hamburger Helper brings easy comfort food right into your home. I make it when weekdays get chaotic or everyone craves something big and hearty. Juicy beef, plenty of melty cheese, and tangy peppers hit all the classic Philly flavors but you only need one pan—and there’s really no fuss at all.

The first time I made it, the whole place smelled like sizzling beef and cheese. Now, it’s become our go-to for quick weeknights—my family always wants seconds and I get excited to whip it up again.

Ingredients

• Mozzarella: use freshly shredded for the best melting action. Pre-shredded stuff never gets quite as gooey.
• Spiral pasta: grabs all the sauce. Look for the kind that stays a bit firm after cooking.
• Tomato sauce: gives tang and color—pick a low sugar option if you can.
• Milk: makes the meal rich and creamy. Full-fat is tastier but low-fat works too.
• Beef broth: adds a punch of savory flavor. Go for lower salt if that’s what you like.
• A1 steak sauce: throws in a punchy, deep flavor. Worcester sauce works in a pinch.
• Oregano: brings a little herby freshness. Dried oregano from the packet is perfect.
• Paprika powder: gives a gentle smoky kick. Use smoked or Spanish paprika if you love a rounder, bolder taste.
• Onion powder: deepens the flavor. Sprinkle extra if you’re all about the base notes.
• Garlic powder: boosts it with a savory kick. Fresh crushed garlic works too.
• Steak seasoning: brings out big, bold taste—try to avoid ones with fake stuff added.
• Green bell pepper: tosses in sweet and a tiny bit of heat.
• Yellow onion: gives you that flavor-packed base—the fresher, the better.
• Ground beef: gives the meal heartiness and makes it super filling. Go for a cut with a bit of fat for best taste.

Step-by-step directions

Dish it up:

Use a spatula to scoop it out while it’s piping hot. That’s when it tastes best!

Toss in the cheese:

Sprinkle a cup of mozzarella in, stir till all melted, then spread a bit more cheese on top. Put the lid on for a minute and let it get nice and creamy.

Simmer gently:

Put the lid over the pan. Turn the heat way down and let it gently bubble away for about 10 to 15 minutes. After 10 minutes, check the noodles—a little more broth if it’s too thick.

Add liquids and noodles:

Pour in the broth, tomato sauce, milk, and some steak sauce. Drop in the dry pasta. Stir really well so you don’t end up with clumps.

Season it:

Toss in steak seasoning, onion and garlic powder, paprika, and oregano. Mix so every bite gets the love.

Add the veggies:

Throw in your chopped onion and bell pepper. Let it cook for 5 minutes, just enough for things to get soft and glossy.

Brown the beef:

Crank up the heat to medium-high. Toss the ground beef in and break it up as it cooks—give it 5 to 7 minutes till it’s not pink at all.

Highlight

Things to keep in mind

Packed with protein to keep you going. Makes awesome leftovers and reheats like a champ. Mild flavor—great for the little ones. The cheesy golden top always wins everyone over. I can’t stop smiling when I see all that melted mozzarella. My kid grabs the biggest scoop and waits for the crunchy baked cheese on top.

Highlight

Storage tips

Just drop leftovers in a tight container and pop in the fridge. By the second day, the flavor’s even better. When reheating, add a splash of milk to bring back that creamy cheese. You can freeze it too—best in single servings and skip the extra cheese before freezing.

Swap-in ideas

No fresh bell pepper? Frozen will do just fine. Vegetarian? Try plant-based ground beef instead. Forgot A1? Worcestershire or a splash of soy sauce will work. Out of mozzarella? Gouda or Emmental melt nicely too.

Ways to serve

I like it best with a sprinkle of fresh parsley and a spoonful of creme fraiche. If you want some crunch, throw together a mixed salad. Want to really amp it up? Add some pickles on the side.

Roots and background

This one’s inspired by the American Hamburger Helper but with peppers and oregano for a Mediterranean twist. It’s old-school quick cooking meets cozy family-style—no wonder it’s a favorite in our home.

Recipe FAQs

→ Is it fine to swap out the pasta shape?

Totally! You can use penne, fusilli, or little macaroni instead of spirals. Just check the cooking time—some pastas need a hair less time.

→ What cheese melts well besides mozzarella?

Cheddar, gouda, or emmental go gooey too, so you can switch things up for a creamy topping.

→ How do I stop the pasta from getting mushy?

Don’t toss pasta in too soon. Let the sauce start bubbling, drop it in, and give it a stir now and then so it stays just right.

→ Can I prep this ahead of time?

Yep, you can make it ahead and stash it in the fridge. Add a splash of milk when reheating to keep it creamy.

→ Can I make this meatless?

Switch the beef for veggie mince or sautéed mushrooms, and use veggie broth instead—you’re all set.

→ Will kids like this meal?

Use smaller pasta and scale back on the spices to make it kid-friendly and easy for little ones to eat.