I’ll never forget the first time I made this Cheese Steak Hamburger Helper. It was one of those frantic, gray Wednesday evenings where the fridge was nearly bare, but my family was loudly, hungrily present. I had some ground beef, an onion, and a lone green bell pepper rolling around in the veggie drawer. The classic boxed helper came to mind, but I wanted something richer, something that felt more like a hearty cheesesteak in a bowl. What unfolded in my kitchen was nothing short of magical. The sizzle of beef and veggies, the way the air filled with the savory scent of onions softening and beef browning, and finally, the moment I stirred in that mountain of cheese to create a luxuriously creamy, comforting sauce. The silence that fell over the dinner table, broken only by the sound of happy forks, told me I’d stumbled onto something special. This from-scratch version is now my go-to, my weeknight superhero, and it tastes a thousand times better than any box ever could.
Ingredients
- 1 lb lean ground beef (I use 85/15)
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 8 oz (about 3 cups) uncooked elbow macaroni or cavatappi
- 3 cups beef broth
- 1 cup milk (whole or 2%)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 cups shredded provolone cheese (see my crucial tip below!)
- 1 cup shredded sharp cheddar cheese
- Salt to taste
- Optional garnish: chopped fresh parsley or chives
Let’s talk ingredients for a second because a couple of choices here make all the difference. First, the beef: I’ve tried this with everything from super-lean to 80/20. Leaner is better here, as too much fat can make the sauce greasy. Now, the cheese. Do not, I repeat, do not use pre-shredded bags if you can help it. They contain anti-caking agents that can make your sauce grainy and less creamy. Taking five minutes to shred a block of provolone and cheddar yourself is a game-changer—it melts into such a velvety, smooth sauce. It’s my non-negotiable tip for the best texture.(See the next page below to continue…)