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Cheesy one pot beef and potatoes in a nonstick skillet with melted cheddar and fresh parsley

Cheesy One Pot Beef and Potatoes

A hearty one-skillet dinner made with ground beef, golden sliced potatoes, Romano peppers, and melted cheddar cheese. Ready in 30 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, European
Calories: 582
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1.8 lbs starchy white potatoes peeled and sliced 1/4-inch thick
  • 2 Romano peppers or bell peppers deseeded and thinly sliced
  • 1.1 lbs lean ground beef 90/10 recommended
  • 1 yellow onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp sweet paprika
  • 1 tsp black pepper
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp chili flakes
  • 2 tbsp double concentrated tomato paste
  • 2 tbsp fresh parsley chopped, plus more for serving
  • 2 cups chicken broth
  • 1.5 cups grated cheddar cheese grated from a block for best melt

Equipment

  • Large nonstick skillet
  • Cutting board and knife
  • Wooden spoon or spatula
  • Lid for skillet
  • Box grater

Method
 

  1. Peel the potatoes, halve lengthwise, and slice into 1/4-inch rounds. Finely chop the onion and parsley, mince the garlic, and slice the peppers thinly.
  2. Heat 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 golden brown on all sides. Remove from skillet and set aside.
  3. In the same skillet, add the sliced peppers and cook for 3 minutes until they begin to soften. Add the ground beef, breaking it up with a spoon, and cook for about 2 minutes until slightly browned.
  4. Stir in the minced garlic and chopped onion and cook for 2 minutes until fragrant. Add salt, chili flakes, black pepper, paprika, and Italian seasoning. Stir in the tomato paste until everything is well coated.
  5. Return the browned potatoes to the skillet along with the parsley. Stir gently to combine. Pour in the chicken broth, cover with a lid, and simmer over medium heat for 10 minutes until the potatoes are fork-tender. Remove the lid and increase heat to evaporate any remaining broth.
  6. Sprinkle the grated cheddar cheese evenly over the top. Cover the skillet and let the cheese melt completely, about 2 minutes.
  7. Garnish with extra chopped parsley and chili flakes. Serve immediately straight from the skillet.

Notes

Grate cheese from a block for the smoothest melt. If excess broth remains, simmer uncovered on high for 2 to 3 minutes. Russet or white potatoes work best. Swap ground beef for Italian sausage or ground chicken if desired. To make vegetarian, omit the meat and use vegetable broth.