Keto Philly Cheesesteak Hamburger Helper Skillet
One-pan pasta bake marrying classic Philly cheesesteak flavors with creamy mac and cheese. Seasoned ground beef, sautéed peppers, mushrooms, and onions combine with elbow pasta in a savory beef broth sauce, then finished with melted provolone and mozzarella. Quick weeknight comfort food that tastes indulgent without fussy techniques. Serve to hungry families or casual dinners when you want sandwich nostalgia in pasta form.
Ingredients
- 1 pound large elbow macaroni, uncooked
- 1 pound lean ground beef, 80/20 or leaner
- 2 tablespoon butter, unsalted
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 8 ounce brown mushrooms, minced
- 2 tablespoon ketchup, tomato
- 1 tablespoon Worcestershire sauce, traditional
- ½ teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- 1 tablespoon cornstarch
- 2 cup beef broth, low-sodium or regular
- 8 ounce Provolone cheese, sliced, chopped
- ¼ cup mozzarella cheese, shredded
Instructions
- 1
Cook elbow macaroni according to package directions, drain without rinsing.
- 2
Brown ground beef in cast iron skillet over medium-high heat until deep crust forms, then stir and continue browning until about 50 percent of meat has crust, about 5-7 minutes total.
- 3
Remove beef to a plate, add butter to skillet with onion, bell pepper, and mushrooms.
- 4
Let vegetables brown undisturbed for 1-2 minutes, stir, then brown another 1-2 minutes.
- 5
Return beef to pan.
- 6
Whisk beef broth with cornstarch in a small cup until smooth.
- 7
Add ketchup, Worcestershire sauce, salt, pepper, and broth mixture to pan.
- 8
Simmer until sauce thickens and becomes mostly set above liquid level, 3-5 minutes.
- 9
Add cooked pasta and gently toss to combine.
- 10
Remove from heat, stir in chopped provolone.
- 11
Top with mozzarella and serve immediately.
- 12
Cover with foil if desired to melt cheese further.
Tips
Build a deep crust on beef undisturbed first, then stir to break it into chunks; this adds color and savory depth versus gray crumbled beef.
Whisk cornstarch into cold broth before adding to prevent lumps; the sauce should coat a spoon at the end.
Add provolone off heat so residual warmth melts it gently without separation; save mozzarella topping for serving for best melt.
Good to Know
Refrigerate in airtight container up to 3 days. Reheats well on stovetop over medium heat with splash of broth to loosen sauce.
Prepare vegetables and brown beef in advance; store separately. Assemble and cook fresh for best cheese texture and pasta firmness.
Serve directly from skillet or transfer to serving dish while hot. Crusty bread on the side complements the cheesy sauce. Pair with simple green salad or coleslaw.
Common Mistakes
Rinse cooked pasta to avoid rinsing off starch that helps sauce cling and thicken.
Don't stir beef constantly while browning; let it sit to develop crust for deeper color and flavor.
Add cheese off heat to prevent seizing; cheese added to boiling liquid can become grainy.
Don't use low-fat cheese slices; fat content helps them melt smoothly into the sauce.
Substitutions
medium
FAQ
Can I make this ahead and reheat?
Yes. Refrigerate cooked dish up to 3 days. Reheat gently on stovetop with 2-3 tablespoons broth over medium heat, stirring occasionally, until warmed through (5-7 minutes). Cheese may separate slightly on reheating but flavor remains intact.
What if my sauce is too thick or too thin?
Sauce should be mostly set with light pooling. If too thick, stir in broth 1 tablespoon at a time. If too thin, mix 1 teaspoon cornstarch with 2 tablespoons cold water and stir into simmering sauce for 1-2 minutes.
Can I freeze this dish?
Yes, freeze up to 2 months in freezer-safe container. Thaw overnight in fridge, then reheat on stovetop with extra broth. Texture softens slightly but flavors stay strong. Cheese may not meld as seamlessly as fresh.