Cheesy One Pot Beef and Potatoes

This hearty skillet meal combines tender potatoes and savory ground beef under a layer of melted cheddar cheese. It is a complete, satisfying dinner that comes together in about 30 minutes using a single pan.

List of ingredients

• 1 tbsp olive oil – for searing potatoes.
• 1 tbsp unsalted butter – adds richness and helps browning.
• 1.8 pounds potatoes – starchy, preferably white potatoes.
• 2 Romano peppers – chopped, or bell peppers.
• 1.1 pounds lean ground beef – provides the protein base.
• 1 yellow onion – finely chopped for aromatic depth.
• 2 garlic cloves – minced for a pungent kick.
• 1 tsp sweet paprika – adds a mild, earthy flavor.
• 1 tsp black pepper – for basic seasoning.
• 1 tsp Italian seasoning – a blend of Mediterranean herbs.
• ½ tsp salt – to enhance all flavors.
• ½ tsp chili flakes – provides a hint of heat.
• 2 tbsp double concentrated tomato paste – thickens and flavors the sauce.
• 2 tbsp chopped parsley – for freshness, plus more for garnish.
• 2 cups chicken broth – used to simmer and cook the potatoes.
• 1 ½ cups grated cheddar – for the melted topping.

step-by-step instructions

1. Prepare the ingredients: Peel the potatoes, cut them lengthwise in half, and slice into 1/4 inch (0.5 cm) thick slices. Finely chop the onion and parsley, and mince the garlic. Cut the Romano peppers lengthwise in half, remove the seeds, and slice them thinly.
2. Brown the potatoes: Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add the potato slices and cook for about 6 minutes until they are golden brown on all sides. Remove the potatoes from the skillet and set them aside.
3. Sauté vegetables and beef: In the same skillet, add the sliced peppers and cook for 3 minutes until they begin to soften. Add the ground beef, breaking it into small pieces with a spoon, and cook until slightly browned, which takes about 2 minutes.
4. Build the flavor base: Add the minced garlic and chopped onion to the skillet and cook until they become fragrant, about 2 minutes. Stir in the salt, chili flakes, black pepper, sweet paprika, and Italian seasoning. Mix in the double concentrated tomato paste until well combined.
5. Simmer until tender: Return the browned potatoes to the pan and add the chopped parsley, stirring gently. Pour in the chicken broth, cover the skillet with a lid, and cook for about 10 minutes until the potatoes are tender. Remove the lid and continue to simmer until the remaining broth has evaporated.
6. Melt the cheese: Sprinkle the grated cheddar cheese evenly over the top of the mixture. Close the lid again and let it sit until the cheese is completely melted.
7. Final touch and serving: Garnish the dish with additional fresh parsley and a pinch of chili flakes. Serve immediately while hot, ideally paired with a large side salad.

Choosing the Right Potatoes

The Benefit of Russet or White Potatoes

Starchy potatoes like Russets or white varieties are the best choice for this skillet dish. They have a dry, fluffy interior that absorbs the chicken broth and seasonings effectively. This prevents the dish from becoming too watery while ensuring the potatoes stay soft.

Using Yukon Gold for Texture

If you prefer a potato that holds its shape better, Yukon Gold is a great alternative. These potatoes have a medium starch content, resulting in a creamier texture. They are less likely to break apart during the simmering process.

Adapting for Red Potatoes

Red potatoes can be used if that is all you have available, though they are waxier. To ensure they cook through in the allotted time, slice them slightly thinner than 1/4 inch. This ensures the center is tender by the time the beef is fully cooked.

Meat Substitutions and Protein Options

Swapping Beef for Ground Turkey

For a leaner meal, you can replace the lean ground beef with ground turkey. Turkey has a milder flavor, so you may want to slightly increase the paprika or chili flakes. Ensure you brown the turkey thoroughly to develop a rich savoriness.

Using Ground Chicken

Ground chicken is another excellent low-fat substitute that works well with the cheesy topping. Since chicken cooks quickly, monitor the pan to ensure it doesn’t dry out. The chicken absorbs the Italian seasoning and tomato paste very well.

Incorporating Pre-Cooked Shredded Beef

If you have leftover shredded beef or pot roast, you can use it instead of ground beef. Add the shredded meat after the peppers have softened and just before adding the garlic. Since the meat is already cooked, you only need to heat it through.

Expanding the Vegetable Profile

Adding Fresh Green Beans

Adding trimmed green beans provides a nice crunch and a pop of color to the dish. Sauté them in the skillet along with the Romano peppers. They take a similar amount of time to soften and complement the beef well.

Integrating Diced Zucchini

Diced zucchini adds moisture and nutrients without altering the flavor profile significantly. Stir the zucchini into the pan right after the ground beef has browned. Let it cook for a few minutes before adding the broth to prevent it from releasing too much water.

Mixing in Frozen Peas

Frozen peas are a convenient way to add sweetness and color to the meal. Stir them in during the final two minutes of simmering before the broth evaporates. This keeps them bright green and prevents them from overcooking.

Adding Sliced Carrots

Thinly sliced carrots add a subtle sweetness and extra vitamins. Add them to the skillet at the same time as the potatoes to ensure they are tender. Carrots brown beautifully in the butter and oil mixture.

Cheese Variations for Different Flavors

Using Swiss Cheese for Nutty Notes

Swiss cheese is a fantastic alternative to cheddar if you want a nuttier, more sophisticated flavor. It melts very smoothly and pairs well with the beef and potatoes. Use a high-quality Swiss to avoid a rubbery texture.

Substituting with Mozzarella for Stretch

Mozzarella provides a classic cheese pull and a very mild taste. It allows the flavor of the paprika and Italian seasoning to stand out more than cheddar does. For the best results, use fresh mozzarella pearls or grate a block yourself.

Incorporating Parmesan for Saltiness

Adding a handful of grated Parmesan along with the cheddar adds a sharp, salty punch. Parmesan creates a golden crust when the lid is closed and the cheese melts. It enhances the overall savory quality of the beef.

Trying Gouda for Richness

Gouda is an excellent choice for those who want a creamier and richer finish. It has a buttery profile that complements the starchy potatoes perfectly. Ensure you use a semi-hard Gouda for optimal melting.

Serving and Pairing Suggestions

Pairing with a Leafy Caesar Salad

Because this dish is rich and cheesy, a crisp Caesar salad is the perfect accompaniment. The acidity of the lemon and vinegar in the dressing cuts through the heaviness of the beef. Use romaine lettuce for a satisfying crunch.

Serving with Creamy Cucumber Salad

A chilled cucumber salad with a vinegar or yogurt-based dressing provides a cooling contrast. The freshness of the cucumbers balances the warm, spiced flavors of the skillet. This is especially helpful if you increase the chili flakes in the recipe.

Adding a Fried Egg on Top

For an extra boost of richness and protein, place a sunny-side-up egg on top of each serving. When the yolk breaks, it creates a natural sauce that mixes with the melted cheese. This turns the meal into a decadent brunch-style dinner.

Using a Dollop of Garlic Tzatziki

A spoonful of cold garlic tzatziki on the side adds a tangy, creamy element to the plate. The cucumber and garlic in the dip brighten the earthy tones of the potatoes. It provides a refreshing contrast to the savory beef.

Storage and Preservation Advice

Refrigerating Leftovers Safely

Store any remaining beef and potatoes in an airtight container in the refrigerator. The dish will stay fresh and delicious for up to three days. Make sure to cool the food slightly before sealing the container to prevent excess condensation.

Freezing for Future Meals

This skillet meal can be frozen in airtight, freezer-safe containers for up to three months. To freeze, allow the dish to cool completely before sealing. Note that the texture of the potatoes may change slightly upon thawing.

Preventing Potato Oxidation

If you prep the potatoes ahead of time, keep the slices submerged in cold water. This prevents them from turning brown due to oxidation. Pat them completely dry with a paper towel before adding them to the hot oil for the best sear.

Effective Reheating Methods

Reheating in a Skillet

For the best texture, reheat the leftovers in a nonstick skillet over medium heat. Add a small splash of chicken broth or water to restore moisture. Cover the pan with a lid to help the cheese remelt evenly.

Using a Microwave for Speed

If you are short on time, the microwave is a quick option. Place the portion on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Heat in 30-second intervals until the center is hot.

Oven Reheating for a Crispy Top

To get the cheese bubbling and slightly browned again, use the oven. Place the leftovers in an oven-safe dish and bake at 350 degrees Fahrenheit until heated through. A quick finish under the broiler will crisp the top layer.

Common Cooking Troubleshooting

Managing Excess Liquid in the Pan

If your potatoes are tender but there is still too much broth, remove the lid. Increase the heat to medium-high and simmer the mixture uncovered. Stir occasionally to prevent the bottom from sticking while the liquid evaporates.

Preventing Mushy Potatoes

To avoid mushy potatoes, ensure your slices are consistent in thickness. Using a mandoline slicer is the best way to achieve uniform 1/4 inch pieces. Avoid over-stirring the potatoes once the broth has been added.

Avoiding Burnt Garlic

Garlic burns quickly and can become bitter. Always add the minced garlic after the ground beef has been browned and the peppers are soft. Cook it for only a minute or two until fragrant before adding the spices.

Fixing Under-Melted Cheese

If the cheese hasn’t fully melted after the initial step, keep the lid on for another 2 minutes. If the pan has cooled down too much, turn the heat back to low for a short time. The trapped steam is what melts the cheese.

Frequently Asked Questions

Can I make this dish vegan?

Yes, you can make a vegan version by omitting the ground beef and cheddar cheese. Substitute the chicken broth with vegetable broth and use a plant-based cheese alternative or nutritional yeast for flavor.

What is the best way to slice the potatoes?

A mandoline slicer is ideal for getting perfectly thin and uniform slices. If you don’t have one, use a sharp chef’s knife and cut the potatoes in half lengthwise first to create a flat surface for safer slicing.

Can I use a different type of pepper?

Absolutely, red or green bell peppers are excellent substitutes for Romano peppers. If you prefer a spicier profile, you can add a diced jalapeño or Anaheim pepper during the sautéing stage.

Why is my cheese not melting smoothly?

Pre-grated cheese often contains anti-clumping agents that prevent a smooth melt. For the best velvety results, buy a block of cheddar and grate it yourself immediately before adding it to the pan.

Cheesy One Pot Beef and Potatoes

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• Author: samanthahayes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

A hearty dish made with ground beef, thinly sliced potatoes and peppers under a blanket of melted cheddar cheese.

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Ingredients

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• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1.8 pounds starchy white potatoes
• 2 Romano peppers, chopped
• 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
• 2 cups chicken broth
• 1 ½ cups grated cheddar

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Instructions

1. Prep: Peel the potatoes, cut lengthwise in half and slice into ¼ inch/0,5 cm thick slices. Finely chop the onion and parsley, mince the garlic. Cut the Romano peppers lengthwise in half, deseed and slice thinly.
2. Brown Potatoes: Heat oil and butter in a large nonstick skillet over medium high. Add potatoes and cook for about 6 minutes until they’re golden brown on all sides. Remove from skillet.
3. Sauté: To the same skillet, add peppers, cook for 3 minutes until they start to soften. Add ground beef, break up into pieces and cook until slightly browned, about 2 minutes.
4. Season: Add garlic and onion, cook until fragrant, about 2 minutes. Add salt, chili flakes, pepper, paprika and Italian seasoning. Stir in tomato paste.
5. Simmer: Add parsley and potatoes, stir gently until combined. Pour in chicken broth, cover with lid and cook for about 10 minutes until the potatoes are tender. Remove the lid and simmer until the broth is evaporated.
6. Melt: When ready, sprinkle cheddar on top, close the lid and let it melt completely.
7. Serve: Top with parsley and chili flakes. Serve immediately while still hot with a big side salad.

Notes

For a vegetarian version, omit the meat and swap chicken broth for vegetable broth. Grate cheese from a block for a smoother melt.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: European

Nutrition

• Serving Size: 1 serving
• Calories: 582 kcal
• Sugar: 4 g
• Sodium: 1105 mg
• Fat: 28 g
• Saturated Fat: 13 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 41 g
• Fiber: 6 g
• Protein: 42 g
• Cholesterol: 130 mg