Cheesy one pot beef and potatoes. In this hearty dish, a mix of ground beef, thinly sliced potatoes and Romano peppers come together under a blanket of melted cheddar cheese. Made in one skillet and ready in about 30 minutes… so flavorful and delicious. This dish could become a new family favorite!
This recipe is super easy to make, hearty and utterly delicious any day of the week especially when served with a big side salad. It’s sure to be your new go-to for a quick, flavorful dinner.This simple recipe is made on the stovetop in just one single skillet. We simply cook the potatoes until nicely browned and golden. Once that’s done, we cook the Romano peppers with ground beef and double up on flavor by stirring in garlic, onion, spices and fresh parsley. Pour in chicken broth, cook for 10 minutes and serve with grated cheddar cheese. Cheesy beef and potatoes are great for busy days when you want a comforting fuss-free dinner.
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube!
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube!
Cheesy Beef and Potato Ingredients
First, let’s talk ingredients. To make this easy beef and potato recipe, you will need:
- Potatoes: technically, you can make these potatoes with any type of starchy potato. But to make the best skillet potatoes, Russets are the way to go. They’re dry, soft, fluffy and don’t fall apart. If you don’t have Russet potatoes replace them with Yukon or red potatoes. Slice them into ¼ inch/0,5 cm slices for quick cooking
- Ground Beef: I typically use lean ground beef. But if you happen to have leftover shredded beef or Italian sausage on hand, it will work well in this recipe too
- Romano peppers: they’re longer, thinner and sweeter than bell peppers, if you can’t find them, simply use regular red bell peppers or roasted peppers
- Butter and olive oil: I recommend using butter together with olive oil to crisp up your potatoes and add as much flavor as possible to the whole dish
- Garlic: I can’t imagine a dish without it
- Onion: for extra flavor and to thicken the sauce
- Tomato paste: creates a base for our sauce
- Seasonings: you will need chili flakes, salt, freshly-cracked black pepper and Italian seasoning to add earthy flavors
- Chicken broth: to add more flavor, you can also substitute it for vegetable broth, but I recommend not to use water
- Cheddar cheese: try different kinds of cheeses like Swiss cheese, gouda, Parmesan or mozzarella. They’ll all taste great melted over the ground beef and potatoes
Helpful Tips
This recipe is super versatile!
- Love Italian sausage? Use that instead! Or try it with ground chicken.
- Add a fried egg on top or a dollop of garlicky tzatziki.
- Serve with a big leafy salad drizzled with caesar dressing or with a creamy cucumber salad.
- Use more veggies: I recommend to use green beans, zucchini, carrots or green peas.
- Make it vegetarian or vegan: To make a vegetarian version, simply omit the meat and swap chicken broth for vegetable broth. To make a vegan version, omit cheese or use vegan cheese.
- Make it spicier: Feel free to double the amount of chili flakes.
- Use cheese from a block, not pre-grated. By grating it yourself you ensure that the cheese fully melts and becomes as smooth and velvety as possible.
Leftovers and Storage
- Fridge: Your beef and potatoes are good to go for a satisfying encore in the fridge for up to 3 days. They’ll maintain their deliciousness, ready for your next meal.
- Freeze for a Future Feast: If you’re planning for the long haul, you can freeze this dish in air-tight containers for up to 3 months.
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Cheesy One Pot Beef and Potatoes
A hearty dish made with ground beef, thinly sliced potatoes and peppers under a blanket of melted cheddar cheese. Made in one skillet and ready in about 30 minutes... so flavorful and delicious.
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1.8 pounds potatoes preferably russets
- 2 Romano peppers chopped, or bell peppers
- 1.1 pounds lean ground beef
- 1 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 dubble concentrated tomato paste
- 2 tbsp chopped parsley more for serving
- 2 cups chicken broth
- 1 ½ cups grated cheddar
Instructions
- Get all the prep done before you start cooking. 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.
- 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.
- 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.
- Add garlic and onion, cook until fragrant, about 2 minutes. Add salt, chili flakes, pepper, paprika and Italian seasoning. Stir in tomato paste.
- 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.
- When ready, sprinkle cheddar on top, close the lid and let it melt completely.
- Top with parsley and chili flakes. Serve immediately while still hot with a big side salad. Enjoy!
Video
Nutrition
Calories: 582kcalCarbohydrates: 41gProtein: 42gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 130mgSodium: 1105mgPotassium: 1421mgFiber: 6gSugar: 4gVitamin A: 851IUVitamin C: 43mgCalcium: 362mgIron: 5mg
Tried this recipe?Let us know how it was!
This is so amazing, my three growing boys and I absolutely LOVED it! I am currently making it a second time (: thank you for this quick and yummy meal!
Excellent! You’re welcome Evelyn!
Your ingredient prep instructions plus your cooking directions aren’t the same as your video. You should correct that for people unable to view the video (which it has issues at times as well)
Hi Cindy, the video is supposed to accompany the written instructions, which are written more detailed. Please, can you point out any issues you had, this way it makes it easier for me to correct it. Enjoy the recipes, Anna
Just little things like chopped vs sliced. Med high hest vs medium & after putting potatoes in , cook 10 min or til tender with no change in temp vs simmer 10 mins. Littoe things like chopped vs sliced or tempa..helps to cook adequately especially if issues with video. I know I was able to click video to play once but not again, this is why the writ teninstructions that mirror the video or vice versa are helpful
Sorry… noticed typos..wasn’t wearing glasses…
Thanks for your feedback!
Suggestions on substitutes for the peppers?
Love this! I actually find it much faster to simultaneously cook the potatoes and meat in separate pans at the same time (:
Thanks Evelyn! I’m so happy you enjoyed it!
Quick easy and so so flavorful, neelw favorite at my house!
Thanks Heather! It makes me so happy to hear that!
Anna always delivers on her dinner recipe ideas. This is cheesy and tasty, and straightforward, and a lovely one pot, hearty dish.
The potatoes did take a little longer to cook than the 10 minutes stated (mine took about 20) but I did have more of a low/medium heat.
Love Anna’s recipes 😋
That’s so great to hear! 😀 Appreciate your review!
Every picky eater in my house loved this! It took me longer than 30 minutes (which always happens for me) but tasted fantastic. The only change I made was to put the cheddar topped beef & potatoes under the broiler, because everyone here likes a crispy cheese topping. Thank you for sharing such a yummy, hearty recipe!
Hi Amy, thanks so much for making this recipe and sharing your feedback! It’s really nice to hear it was a hit:)
I will certainly be making this dish again, repeatedly lol! Easy flavorful, and oh so DELICIOUS!
Yay! It makes me so happy to hear that Toya!
This was a great dish. I nearly doubled the spices and had to cook an extra 15min for the potatoes to be tender but overall a nice dish to make with a few personal adjustments. My one yea old loved this and he’s not easy to please.
It makes me so happy to hear that! Thank you for your review!
This tasted great!! Very flavorful. But I had tons of liquid in the pan when it was done.
Hi Erin, I’m so glad you enjoyed the recipe, but I understand that the excess liquid can be frustrating!
Here are a few tips to reduce the amount of liquid in your dish:
Use a variety of potatoes with a lower starch content, such as Yukon Gold or Russet potatoes.
Cut the potatoes into thicker slices.
If you notice that there’s a lot of liquid left after simmering the potatoes and beef, increase the heat and simmer everything uncovered for 2-3 minutes more to let the broth evaporate.
I hope this helps! Happy cooking, Anna
Very tasty and easy and love that we can take some at the end for a child that is allergic to dairy.
I’m so happy to hear that Micah!
This was a great recipe! We served it with sour cream on top and me, my toddler and husband all devoured this. Only complaint would be I felt like I wasn’t able to walk away much if at all. It just won’t be something I can make often with my need to multitask after work. But overall, it was great!
Thanks for your review Micaela, I really appreciate it!
litterally one pot,
Yasss 🙌 🙌
Followed the Instruktion and ended up in the oven because my Kids loves Cheesee Backed , we only had Mozzarella cheese and a Little Bit of gauda, was really yummie, two pickie eaters gave this thumps up, will be making this again.
SO thrilled to hear that Lisa! Thanks for making!