Description
This Cheesy One Pot Beef and Potatoes is a hearty, family-friendly main course featuring tender potatoes, savory ground beef, sweet peppers, and melty cheddar cheese. All cooked in just one skillet, it’s perfect for busy weeknights—minimal cleanup, big comfort, and packed with flavor in every cheesy bite.
Ingredients
Vegetables & Aromatics
- 1.8 pounds starchy potatoes (preferably white), peeled and sliced into 1/4 inch thick slices
- 2 Romano peppers (or bell peppers), deseeded and thinly sliced
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp chopped fresh parsley, plus more for serving
Proteins
- 1.1 pounds lean ground beef
Cheese
- 1 1/2 cups grated cheddar cheese
Pantry Staples & Seasonings
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 tbsp double concentrated tomato paste
- 1 tsp sweet paprika
- 1 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp chili flakes, plus extra for serving
Liquids
- 2 cups chicken broth
Instructions
- Prep Ingredients: Start by peeling the potatoes, cutting them lengthwise in half, and slicing into 1/4 inch (0.5 cm) thick pieces. Finely chop the onion and parsley, mince the garlic. Cut the Romano peppers lengthwise, deseed, and slice thinly. Have everything ready before you begin cooking.
- Brown the Potatoes: Heat the olive oil and butter in a large nonstick skillet over medium-high heat. Add the potato slices and cook for about 6 minutes, turning occasionally, until they’re golden brown on all sides. Remove the potatoes from the skillet and set aside.
- Sauté Peppers & Brown the Beef: In the same skillet, add the sliced peppers and sauté for about 3 minutes until they start to soften. Add the ground beef, breaking it up with a spatula, and cook for about 2 minutes, just until it begins to brown.
- Add Aromatics & Seasonings: Stir in the minced garlic and chopped onion. Cook for about 2 more minutes until fragrant and softened. Sprinkle in the salt, chili flakes, black pepper, sweet paprika, and Italian seasoning. Stir, then add the tomato paste and mix well.
- Combine Potatoes & Simmer: Return the sautéed potatoes to the skillet along with the chopped parsley. Gently stir to combine all the ingredients evenly. Pour in the chicken broth, cover with a lid, and let cook for about 10 minutes until the potatoes are tender.
- Evaporate Broth & Add Cheese: Remove the lid and simmer the mixture, allowing the remaining broth to evaporate and the mixture to thicken. Once the liquid is mostly gone, evenly sprinkle the grated cheddar cheese on top. Close the lid and let the cheese melt completely before serving.
- Finish & Serve: Top with extra chopped parsley and a few chili flakes. Serve hot, right from the skillet, ideally with a big side salad for a complete meal. Enjoy!
Notes
- For a lighter dish, substitute ground turkey or chicken for the beef.
- If Romano peppers aren’t available, bell peppers work perfectly.
- Add a dash of smoked paprika for an extra layer of flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.
- Try swapping cheddar for mozzarella or a cheese blend for a different cheesy finish.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 582
- Sugar: 5g
- Sodium: 880mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.7g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 125mg
