Description
This Cheesy One Pot Beef and Potatoes recipe is a hearty, comforting dish combining tender potatoes, flavorful ground beef, and melted cheddar cheese, all cooked together in one skillet for easy preparation and minimal cleanup. Perfect for a satisfying weeknight dinner, it features sweet and smoky spices, tender Romano peppers, and a rich chicken broth base, finished with fresh parsley for a burst of color and freshness.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1.8 pounds starchy white potatoes, peeled and sliced ¼ inch thick
- 2 Romano peppers, chopped (or bell peppers)
- 1.1 pounds lean ground beef
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp sweet paprika
- 1 tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp chili flakes
- 2 tbsp double concentrated tomato paste
- 2 tbsp chopped parsley, plus more for serving
- 2 cups chicken broth
- 1 ½ cups grated cheddar cheese
Instructions
- Prepare the ingredients: Peel the potatoes, cut them lengthwise in half and slice into ¼ inch (0.5 cm) thick pieces. Finely chop the onion and parsley, mince the garlic, and cut the Romano peppers lengthwise, deseeding and slicing thinly.
- Cook the potatoes: Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add the sliced potatoes and cook for about 6 minutes, turning occasionally, until golden brown on all sides. Remove the potatoes from the skillet and set aside.
- Sauté peppers and brown beef: In the same skillet, add the chopped Romano peppers and cook for about 3 minutes until they start to soften. Add the lean ground beef, breaking it up into pieces, and cook until it is lightly browned, about 2 minutes.
- Add aromatics and spices: Stir in minced garlic and finely chopped onion, cooking until fragrant and translucent, about 2 minutes. Season the mixture with salt, chili flakes, black pepper, sweet paprika, and Italian seasoning. Mix in the double concentrated tomato paste until evenly combined.
- Combine and simmer: Return the cooked potatoes to the skillet along with the chopped parsley. Gently stir to combine the ingredients. Pour in the chicken broth, cover the skillet with a lid, and cook for about 10 minutes until the potatoes are tender.
- Reduce broth and melt cheese: Remove the lid and continue to simmer until the chicken broth has mostly evaporated. Sprinkling the grated cheddar cheese over the top, close the lid again and allow the cheese to melt completely.
- Serve: Garnish with additional chopped parsley and chili flakes. Serve immediately while hot, ideally with a fresh side salad. Enjoy your cheesy one-pot beef and potatoes!
Notes
- Use starchy white potatoes for best texture; Yukon Gold can also work if white potatoes aren’t available.
- Adjust chili flakes to your preferred spice level.
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives.
- Covering the skillet during the simmer step is key to softening the potatoes without drying out the dish.
- Ensure the skillet is large enough to allow even cooking and space for ingredients to combine properly.
- For extra richness, use full-fat cheddar cheese.
