Cheese Steak Hamburger Helper (Printer-Friendly Version)

Hearty skillet combining ground beef, spiral pasta, and melted mozzarella for a comforting cheesy meal.

# Ingredients Needed:

→ Meat

01 - 1 pound ground beef (80-85% lean)

→ Vegetables

02 - 1 medium onion, chopped
03 - 1 cup green bell pepper, chopped

→ Spices and Seasonings

04 - 1 teaspoon steak seasoning
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon dried oregano

→ Liquids and Sauces

09 - 1 1/4 cups beef broth (low sodium)
10 - 2 tablespoons A1 Steak Sauce
11 - 1/2 cup tomato sauce (plain)
12 - 1/2 cup milk (whole or 2%)

→ Pasta

13 - 2 cups uncooked spiral pasta (rotini or fusilli)

→ Cheese

14 - 1 1/2 cups shredded mozzarella cheese

# Step-by-Step Directions:

01 - Place ground beef in a large skillet over medium-high heat and cook for 5 to 7 minutes, breaking it apart with a wooden spoon until no longer pink and lightly caramelized.
02 - Add chopped onion and green bell pepper to the skillet and cook for 3 to 4 minutes, stirring occasionally until the onions soften and become fragrant.
03 - Drain excess grease, then sprinkle in steak seasoning, garlic powder, onion powder, paprika, and oregano. Stir thoroughly and toast for 1 minute to deepen flavors.
04 - Pour in beef broth, A1 Steak Sauce, tomato sauce, and milk. Stir to combine, then add uncooked spiral pasta, ensuring it is submerged in the liquid.
05 - Cover the skillet and simmer on low heat for 10 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most liquid is absorbed.
06 - Remove the lid, stir in 1 cup of shredded mozzarella until melted, then sprinkle remaining cheese on top. Cover again and let melt for 2 to 3 minutes.
07 - Spoon into bowls and serve immediately while the sauce is thick and the cheese is stringy and melted.

# Helpful Hints:

01 - For best results, shred mozzarella fresh to achieve optimal melt and creaminess.
02 - Ensure pasta is fully submerged in liquid before covering to cook evenly.
03 - Allow the dish to rest covered off the heat for 3 minutes to thicken the sauce.
04 - Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of milk.
05 - Freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

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