Cheese Steak Hamburger Helper with Mozzarella and Pasta (Print version)
Ground beef and peppers simmer with pasta in one skillet, topped with melted mozzarella for a 30-minute cheese steak inspired dinner.
# Ingredients:
For the skillet
01 -
1 lb (450 g) ground beef, 80/20 blend
02 -
1 medium yellow onion, diced
03 -
2 bell peppers (green or red), diced
04 -
1 tablespoon olive oil (if using lean beef)
For the pasta and sauce
05 -
8 oz (225 g) short pasta such as rotini or cavatappi
06 -
2 1/2 cups (600 ml) low-sodium beef broth
07 -
1/2 cup (120 ml) whole milk or heavy cream
08 -
1 teaspoon Worcestershire sauce
09 -
1 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon black pepper
For the finish
13 -
8 oz (225 g) low-moisture mozzarella cheese, shredded
14 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Cook the ground beef in a large deep skillet over medium-high heat, breaking it into small pieces until it is no longer pink. Add diced onion and bell peppers and cook for 3-4 minutes until they start to soften.
02 -
Stir in garlic powder, onion powder, salt, black pepper, and Worcestershire sauce. Add the dry pasta and toss it through the beef so every piece gets coated.
03 -
Add beef broth and milk or cream, then stir and push the pasta down so it is mostly submerged. Bring the liquid to a gentle boil.
04 -
Reduce the heat to medium-low, cover the skillet, and cook for 10-12 minutes. Stir once halfway through so the pasta does not stick. The pasta should be tender but still have a little bite.
05 -
Remove the lid and scatter shredded mozzarella evenly over the top. Cover again for 2 minutes off the heat until the cheese is fully melted and gooey. Sprinkle with chopped parsley and serve.
# Good to know:
01 -
Serve straight from the skillet for best presentation.
02 -
The dish thickens as it rests.