Ingredients
Ground beef: go for 80 20 blend for best flavor and tenderness from the fat content
Chopped onion: sweet or yellow adds savoriness and builds that cheesesteak base
Green bell pepper: provides fresh bite and a pop of color choose firm peppers for crunch
Steak seasoning: gives the bold well rounded flavor look for a blend that does not use fillers
Garlic powder, onion powder, and paprika: for aromatic warmth and color always check spices for freshness by their scent
Oregano: a hint of herb that brightens the savory mix opt for dried leaves with good green color
A1 Steak Sauce: boosts the umami and delivers that steakhouse punch buy a fresh small bottle to keep it tangy
Beef broth: deepens taste and helps the pasta cook use low sodium if you prefer to control saltiness
Milk: brings creaminess and binds the sauce whole milk delivers the richest texture
Tomato sauce: rounds out the sauce with acidity and helps bring it together choose a smooth no sugar added variety
Spiral pasta: rotini or fusilli grab whole grain if you want a bit more fiber and bite
Shredded mozzarella cheese: melts smoothly and gives classic cheesesteak gooeyness buy a block and shred it fresh for best melt
Step by Step Instructions
Brown the beef:
Start by adding the ground beef to a large deep skillet over medium high heat Use a wooden spoon to break apart the meat and cook until deeply browned and crumbly You want bits of brown forming for flavor this takes about 5 minutes
Sauté the vegetables:
Add the chopped onion and green bell pepper straight into the skillet Stir everything well Let the veggies cook with the beef for 4 to 5 minutes You are looking for the onion to turn translucent and the pepper to soften slightly without losing all crunch
Season the base:
Sprinkle in steak seasoning garlic powder onion powder paprika and oregano Stir well to coat the beef and vegetables so the spices release their aroma Taking this step slow lets the flavors bloom
Add liquid and pasta:
Pour in beef broth A1 Steak Sauce tomato sauce and milk Stir in the dry pasta right away so every piece gets coated The pasta will soak up flavor as it cooks
Simmer and cook:
Turn the heat down to low and cover the skillet with a lid Let the mixture simmer for 10 to 15 minutes Stir once halfway through You want the pasta fully tender but still just a little firm Each bite should taste like it soaked up all those delicious flavors
Add cheese:
Uncover and stir in one cup of shredded mozzarella Blend it in so the sauce turns silky and cheesy Then sprinkle the second cup over the top Cover once more for 2 to 3 minutes until the cheese melts into gooey goodness
Serve hot:
Scoop generous portions into bowls If you like garnish with extra cracked pepper or a sprinkle of oregano This is best served piping hot when the cheese is melty
A homemade hamburger helper with meat and cheese.
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A homemade hamburger helper with meat and cheese. | lilicooks.com
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You Must Know
Super kid friendly and picky eater approved
Budget friendly using basics you likely have already
Great as leftovers for next day lunches
I love how green bell pepper adds brightness to the overall dish When my kids were little they used to pick it out but now it is everyone’s favorite bite We always have a laugh remembering the days of sneaky veggie swaps
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days The pasta absorbs some sauce overnight so you may want to stir in a splash of milk before reheating For larger batches freeze portions in freezer safe bags or containers up to one month Defrost overnight in the fridge for best texture
Ingredient Substitutions
Swap out ground beef for ground turkey for a lighter version You can use other pasta shapes like penne or shells instead of spirals If you like things spicier try adding a pinch of red pepper flakes or swap half the mozzarella for provolone to level up that cheesesteak flavor
A homemade hamburger helper with cheese and meat.
Save
A homemade hamburger helper with cheese and meat. |
