Name: Cheese Steak Hamburger Helper Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 cup chopped onion; 1 cup diced bell peppers (any color); 2 cloves garlic, minced; 1 tbsp olive oil; 2 cups beef broth; 1 (8 oz) box pasta shells or elbow macaroni; ½ cup heavy cream or half-and-half; 1 cup shredded mozzarella cheese; ½ cup shredded cheddar cheese; 1 tsp Worcestershire sauce; 1 tsp steak seasoning (or mix of salt, black pepper, garlic powder, smoked paprika); Optional garnish: chopped parsley or green onions

Why You’ll Love This Recipe

I love this recipe because it brings all the savory flavors of a classic cheese steak into a comforting skillet meal. It’s fast, made in one pan, and incredibly cheesy—perfect for busy nights when I want something filling and homemade without much fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 cup chopped onion
1 cup diced bell peppers (any color)
2 cloves garlic, minced
1 tbsp olive oil
2 cups beef broth
1 (8 oz) box pasta shells or elbow macaroni
½ cup heavy cream or half-and-half
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
1 tsp Worcestershire sauce
1 tsp steak seasoning (or a mix of salt, black pepper, garlic powder, and smoked paprika)
Optional garnish: chopped parsley or green onions

Directions

I start by heating olive oil in a large skillet over medium heat. I add the chopped onion and diced bell peppers, cooking for 3 to 4 minutes until they’re softened. Then I add the garlic and cook for about 30 seconds until it’s fragrant.
I add the ground beef to the skillet, breaking it up with a spatula, and season it with the steak seasoning. I cook it for about 6 to 8 minutes until it’s browned and no pink remains, then I drain any excess fat if needed.
Next, I stir in the pasta, beef broth, Worcestershire sauce, and heavy cream. I bring everything to a boil, then reduce the heat to medium-low. I cover the skillet and let it simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
I remove the skillet from heat and stir in the mozzarella and cheddar cheese until the sauce is melted and silky.
For a finishing touch, I garnish with chopped parsley or sliced green onions, then serve the dish while it’s warm and gooey.

Servings and timing

This recipe makes approximately 4 servings.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Approximate Calories: 550 kcal per serving

Variations

I sometimes switch up the cheese by using provolone or pepper jack for a spicier kick. If I want to sneak in more veggies, I add mushrooms or spinach. For a leaner version, I use ground turkey or chicken instead of beef. And for a little extra zip, a splash of hot sauce works wonders.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I do it on the stove over low heat with a splash of milk or broth to loosen the sauce. The microwave also works well, and I stir halfway through to heat evenly.

FAQs

Can I use a different type of pasta?

Yes, I often use elbow macaroni or rotini. Any small pasta shape that holds sauce well will work.

What if I don’t have steak seasoning?

I mix salt, pepper, garlic powder, and smoked paprika to make my own quick version. It gives a great depth of flavor.

Can I make this dish ahead of time?

I can prep it in advance and reheat it later. It’s a great make-ahead option that still tastes great the next day.

How do I make it spicier?

I like adding red pepper flakes or diced jalapeños while cooking for a bit of heat.

Is this freezer-friendly?

I don’t usually freeze it because the creamy cheese sauce can separate, but it’s fine in the fridge for a few days.

Conclusion

This Cheese Steak Hamburger Helper Skillet is a fast, flavorful, and filling meal that I love making on busy nights. It’s creamy, cheesy, and full of steakhouse-inspired taste—all made in one pan. It’s definitely a recipe I keep in my regular dinner rotation.