Cheesy One Pot Beef and Potatoes

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!

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. 

Try These Next

• Cheesy Potato Gratin
• Cheese Polenta with Chorizo and Shrimp
• Crispy Garlic Butter Potatoes
• One Pot Tomato Beef Orzo
• Creamy Beef Bolognese with Roasted Peppers