Description
Cheesy One Pot Beef and Potatoes is a hearty, family-friendly skillet meal featuring golden-brown potato slices, seasoned ground beef, sweet peppers, and melted cheddar cheese. Ready in just 30 minutes with minimal cleanup, this comforting dish is perfect for busy weeknights.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1.8 pounds potatoes (starchy, preferably white potatoes)
- 2 Romano peppers, chopped (or bell peppers)
- 1.1 pounds lean ground beef
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon sweet paprika
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon chili flakes
- 2 tablespoons double concentrated tomato paste
- 2 tablespoons chopped parsley (more for serving)
- 2 cups chicken broth
- 1½ cups grated cheddar cheese
Optional Toppings & Add-ins:
- Fried egg on top
- Dollop of garlicky tzatziki
- Green beans, zucchini, carrots, or green peas
- Extra chili flakes for garnish
Instructions
Chop everything before you start cooking. Peel the potatoes, cut them in half the long way, then slice them about ¼-inch thick. Chop your onion and parsley. Mince the garlic. Slice the peppers after you pull the seeds out.
I used to skip this step and try to chop while cooking, which just stressed me out. Having everything ready makes the whole process easier.
Put the oil and butter in your skillet over medium-high heat. When the butter melts and starts sizzling, add the potato slices. Cook them for 6 minutes, stirring a few times, until they’re golden on different sides.
This browning step matters. Those crispy bits add flavor that sticks around even after everything simmers together. Take the potatoes out and set them aside.
Throw the peppers in the same skillet. Cook them for 3 minutes until they soften up. Add the ground beef and break it up with your spoon. Let it brown for about 2 minutes. You’re not cooking it through yet—just getting color on it.
Add the garlic and onion. Cook for 2 minutes until your kitchen smells good and the onions look translucent.
Stir in the salt, chili flakes, black pepper, paprika, and Italian seasoning. Add the tomato paste and mix until the beef is coated.
Put the parsley and browned potatoes back in. Stir gently so you don’t break up the potato slices. Pour in the chicken broth.
Cover with the lid and simmer for 10 minutes until the potatoes are soft when you poke them with a fork. Take the lid off and let the extra broth cook off. If there’s still liquid in the pan, turn the heat up for a minute.
Sprinkle the grated cheddar over everything. Put the lid back on and wait a minute or two for it to melt. Top with more parsley and chili flakes if you want. Serve it hot.
Notes
- Use the same skillet throughout to build layers of flavor. Every time you cook something in that pan, it leaves behind delicious bits that flavor the next ingredient.
- Don’t skip browning the potatoes! Yes, they’ll cook through when you simmer them, but you’ll miss out on that golden, slightly crispy texture that makes this dish special.
- Grate your own cheese from a block. I know I mentioned this already, but I’m saying it again because it’s THAT important. Pre-shredded cheese just doesn’t melt the same way.
- Common mistake to avoid: Adding the broth when the heat is too high. Make sure you’re at medium heat when you add the liquid, or it’ll evaporate too quickly and your potatoes won’t cook through.
- Smart shortcut: Use a food processor to slice your potatoes! Just make sure they’re all roughly the same thickness for even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: American