Name: Cheesy One Pot Beef and Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 tbsp unsalted butter; 1.8 pounds/800 g potatoes, preferably russets; 2 Romano peppers, chopped; 1.1 pounds/500 g lean ground beef; 1 onion, finely chopped; 2 garlic cloves, minced; 1 tsp each: sweet paprika, black pepper, Italian seasoning; ½ tsp each; salt, chili flakes; 2 tbsp dubble concentrated tomato paste; 2 tbsp chopped parsley, more for serving; 2 cups chicken broth; 1 ½ cups/180 g grated cheddar

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.

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

RECIPE NOTES

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
Store: Let it cool to room temperature, then store in the fridge in an airtight container. It will keep for up to 3 days
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

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COOKING VIDEO

Yield: serves 4