This delicious Philly Cheesesteak Hamburger Helper is a delicious spin of two American food classics. It’s gluten-free and perfect for a weeknight meal that the whole family will love.
I’ve been into Philly Cheesesteaks lately and I’m not mad about it. But seriously, I don’t know if it’s the cooler temps or what, but I’m craving fall comfort food. This dish checks all the boxes and is completely easy to make on any busy weeknight. Did I mention it’s guilt-free too? Okay, it does have very little cheese. But everything else, clean ingredients.
It’s the perfect 30-minute meal and something that the kids will truly love. This dish is filled with hearty mushrooms, onions, and bell pepper and mixed in cooked gluten-free pasta. The sauce is incredible and made with just a few simple Paleo ingredients. Trust me when I tell you that this is another one of my cheesesteak recipes you’re going to want to make. Doug and the boys are two to three servings!
Related blog posts: Philly Cheesesteak Baked Potato
What I love about this dish is that it combines two American classic dishes that I truly love and is made with healthier and much cleaner ingredients. I did add a little provolone cheese because it’s not a cheesesteak without it right?! But, a little goes a long way and it was delicious. You can definitely omit it if dairy-free or Paleo.
Ingredients and Substitutions
- Ground Beef: Although not traditional, it was all I had in my freezer and you know what, it turned out AMAZING. Seriously, the ground beef was perfect. But if you prefer, you can certainly use 1 lb of sirloin or flank steak and slice it very thinly.
- Bell Peppers: My favorite cheesesteak sandwiches are loaded with bell pepper. It just adds a delicious crunch factor in here. You can use any color bell pepper or two different colors if you wanted.
- Mushrooms: I used baby bella mushrooms in here. If you dislike mushroom, you can omit them, but if you like them, add these babies in.
- Onions: well, because you can’t have a cheesesteak without onions. I used a yellow onion but feel free to use a shallot, white onion, or even red if that’s all you have.
- Coconut aminos, Ketchup, and Apple Cider Vinegar: To keep this grain-free, I used these three ingredients to give you that Worcestershire sauce flavor. But if you prefer to use just Worcestershire sauce, you can do that too.
- Cheese: I used provolone cheese because that’s what is in an original cheesesteak sandwich. Omit if Paleo or dairy-free.
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There you have it loves! Another delicious Philly Cheesesteak dish. Enjoy!
XO,
Natalie
Philly Cheesesteak Hamburger Helper
Philly Cheesesteak Hamburger Helper
Ingredients
- 1 box gluten-free pasta. I like Jovial
- 5 button mushrooms sliced thin
- 1 tbsp olive oil
- 2 tbsp ghee or butter
- 1 green bell pepper diced
- 1 yellow onion sliced thin
- 2 tbsp coconut aminos
- 1.5 tbsp apple cider vinegar
- 2.5 tbsp ketchup
- 1 tbsp arrowroot flour
- 1.5 cups warm water or beef broth
- Provolone cheese about 1/2 cup shredded or as much as you like
- salt and pepper to taste
Instructions
- Cook the pasta according to the package. Drain once cooked.
- In a skillet on medium-low heat, add about 2 tbsp of ghee. Then add in the onions and bell pepper. Sautee for about 4 minutes then add in the mushrooms and salt and pepper to taste. Cook for another 5 minutes until nice and soft. Remove and set aside.
- In the same skillet, add 1 tbsp tablespoon of olive oil. Then, add in the ground beef and break apart. Once almost cooked through, add a dash more of salt and pepper to taste.
- In a small cup, mix together the warm water with 1 tbsp of arrowroot flour.
- Add the veggies back into the pan and pour in the arrowroot flour mix.
- Then, add in the ketchup, coconut aminos, and apple cider vinegar.
- Cook until the liquid is almost gone about 70% gone. (3-5 minutes).
- Add in the pasta, turn off the heat, and add the provolone cheese on top. Mix until cheese is melted.
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