Cheese Steak Hamburger Helper (Print Version)
Tender beef, sweet peppers, and curly pasta cooked in a creamy blend, all topped with melted mozzarella for the easiest comfort fix.
# Ingredients:
→ Main Ingredients
01 -
2 cups shredded mozzarella cheese
02 -
2 1/2 cups dry spiral pasta
03 -
8 ounces tomato sauce
04 -
1 1/2 cups whole milk
05 -
1 1/2 cups beef broth
06 -
2 tablespoons A1 Steak Sauce
07 -
1/2 teaspoon dried oregano
08 -
1 teaspoon paprika
09 -
1 teaspoon onion powder
10 -
1 teaspoon garlic powder
11 -
1 teaspoon steak seasoning
12 -
1 green bell pepper, diced
13 -
1 medium onion, diced
14 -
1 pound ground beef
# Instructions:
01 -
Go ahead and dig in while it's hot. Take the pan off the burner and enjoy right away.
02 -
Mix in a cup of mozzarella so it melts, then scatter what’s left across the top. Put the lid on again so the cheese really gets gooey.
03 -
Keep the lid on and let everything bubble away for 10 to 15 minutes. Stir every once in a while. Wait ’til the noodles soften and the sauce thickens up.
04 -
Stir it all up. Bring the whole thing to a slow bubble, then drop the heat and place the lid over it.
05 -
Add the dry spiral pasta first, then pour in milk, tomato sauce, A1 Steak Sauce, and beef broth. Make sure the noodles are covered in liquid before you move on.
06 -
Carefully tilt out extra fat, then shake in onion powder, garlic powder, dried oregano, paprika, and steak seasoning. Toss everything together so it’s coated.
07 -
Toss in the chopped bell pepper and onion. Sauté them until they’re soft, about three to five minutes of stirring.
08 -
Break up the ground beef in a big skillet. Turn the heat to medium-high and keep stirring till the meat turns brown.
# Notes:
01 -
Grate your own mozzarella for a better melt. Keep an eye on those noodles—they get soggy fast if ignored.