This hearty one-pan meal combines savory ground beef and tender potatoes topped with a layer of melted cheddar cheese. It is a quick, filling dinner that is ready in about 30 minutes and requires minimal cleanup since everything is cooked in one skillet.
List of ingredients
- 1 tbsp olive oil – used for searing potatoes.
- 1 tbsp unsalted butter – adds richness and helps browning.
- 1.8 pounds potatoes – starchy, preferably white potatoes, sliced thin.
- 2 Romano peppers – chopped, or substitute with 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 savory flavor.
- 1 tsp sweet paprika – adds a mild earthy sweetness.
- 1 tsp black pepper – for basic seasoning.
- 1 tsp Italian seasoning – a blend of herbs for complexity.
- ½ tsp salt – to enhance all other flavors.
- ½ tsp chili flakes – adds a subtle spicy kick.
- 2 tbsp double concentrated tomato paste – thickens and colors the sauce.
- 2 tbsp chopped parsley – for freshness, plus extra for garnish.
- 2 cups chicken broth – the liquid base for simmering potatoes.
- 1 ½ cups grated cheddar – for the melted cheese topping.
step-by-step instructions
- 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.
- Brown the potatoes: Heat the olive oil and butter in a large nonstick skillet over medium-high heat. Add the potato slices and cook for approximately 6 minutes, turning them until they are golden brown on all sides. Remove the potatoes from the skillet and set them aside.
- Cook peppers and beef: In the same skillet, add the sliced peppers and cook for 3 minutes until they begin to soften. Add the lean ground beef, breaking it into smaller pieces with a spoon, and cook until slightly browned, which takes about 2 minutes.
- Sauté aromatics and season: Stir in the minced garlic and chopped onion, cooking for about 2 minutes until fragrant. Add the salt, chili flakes, black pepper, paprika, and Italian seasoning. Stir in the tomato paste until well combined with the meat.
- Simmer the mixture: Return the browned potatoes to the skillet and add the chopped parsley, stirring gently to combine. Pour in the chicken broth, cover the skillet with a lid, and cook for about 10 minutes or until the potatoes are tender. Remove the lid and continue to simmer until the broth has evaporated.
- Melt the cheese: Sprinkle the grated cheddar cheese evenly over the top of the mixture. Close the lid and let it sit for a few minutes until the cheese is completely melted.
- Final touch: Garnish with additional fresh parsley and chili flakes. Serve immediately while hot, ideally with a fresh side salad.
Potato Selection and Preparation
Choose Starchy Potatoes for Best Texture
Starchy potatoes, such as Russet or white potatoes, are the best choice for this recipe because they have a higher starch content. This allows them to become fluffy on the inside while developing a crisp exterior during the initial searing process. Waxy potatoes like red or fingerling potatoes may hold their shape better but will not absorb the broth as effectively.
Ensure Uniform Slicing for Even Cooking
Slicing the potatoes to a consistent 1/4 inch thickness is critical for ensuring that every piece cooks at the same rate. If some slices are thicker than others, you may end up with some pieces that are mushy and others that are still hard. Using a mandoline slicer is a great way to achieve perfect uniformity quickly.
Avoid Soaking Sliced Potatoes
While some recipes suggest soaking potatoes to remove excess starch, you should avoid doing so here. The surface starch helps the potatoes brown more effectively in the butter and oil. Patting the slices dry with a paper towel before adding them to the pan will prevent splashing and ensure a better sear.
Meat and Vegetable Substitutions
Replace Ground Beef with Lean Alternatives
If you prefer a different protein, ground turkey or ground chicken are excellent lean substitutes that work well with these seasonings. For a heartier flavor, you can use ground bison or lean ground veal. Ensure the meat is lean to avoid excess grease in the pan, which could make the potatoes soggy.
Swap Romano Peppers for Other Varieties
Romano peppers are prized for their sweetness and thin walls, but red or yellow bell peppers are a perfect alternative. If you want a spicier dish, you can substitute one of the peppers with a diced jalapeño or serrano pepper. Roasted red peppers from a jar can also be used, though they should be added later in the process since they are already cooked.
Using Vegetable Broth for Different Bases
To change the flavor profile or accommodate different dietary needs, replace the chicken broth with a high-quality vegetable broth. This maintains the liquid volume necessary for simmering the potatoes while adding a slightly sweeter, earthier tone to the sauce. Avoid using plain water, as it lacks the depth of flavor provided by a seasoned broth.
Flavor Enhancement Tips
Grate Cheese from a Block
Using a block of cheddar cheese instead of pre-shredded bags results in a much smoother melt. Pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping, which can interfere with the creamy texture of the melted layer. Grating your own cheese ensures a velvety finish that binds the beef and potatoes together.
Adjusting Heat with Chili Flakes
The amount of chili flakes in this recipe provides a mild warmth, but it can be easily adjusted to suit your preference. Double the amount of flakes to create a medium heat, or add a pinch of cayenne pepper for a more intense spice. Always add spicy elements gradually to ensure they don’t overpower the sweetness of the peppers.
Incorporating Additional Vegetables
To increase the nutritional value, you can add other hearty vegetables like diced carrots, zucchini slices, or green peas. Add carrots at the same time as the peppers, while softer vegetables like zucchini or peas should be stirred in during the last five minutes of simmering. This keeps the added vegetables from becoming overcooked.
Serving and Pairing Ideas
Pair with a Crisp Green Salad
Because this dish is rich and cheesy, it pairs perfectly with a fresh, acidic side. A simple garden salad with a lemon-vinaigrette or a classic Caesar salad provides a refreshing contrast to the savory beef. The acidity in the dressing helps cut through the richness of the cheddar cheese.
Top with Garlicky Tzatziki
For a creamy and tangy addition, serve each portion with a dollop of cold tzatziki. The cucumber and garlic notes in the sauce complement the earthy potatoes and beef. This addition adds a cooling element that balances the heat from the chili flakes.
Add a Fried Egg for Brunch Style
This recipe can easily be converted into a hearty brunch dish by topping each serving with a sunny-side-up fried egg. The runny yolk acts as an additional sauce for the potatoes, adding extra richness and protein. This variation is particularly satisfying when served with a side of toasted sourdough bread.
Storage and Reheating Guide
Refrigerating Leftovers
Store any remaining beef and potatoes in an airtight container in the refrigerator for up to three days. The flavors often meld together overnight, making the leftovers taste even more savory the next day. Ensure the food is cooled slightly before sealing the container to prevent excess moisture from building up.
Freezing for Long Term Storage
This dish can be frozen for up to three months if stored in freezer-safe bags or containers. To freeze, allow the dish to cool completely and flatten it in the container to save space. Note that the texture of the potatoes may change slightly upon thawing, becoming slightly softer than when first cooked.
Best Reheating Methods
The best way to reheat this meal is in a skillet over medium-low heat. Add a small splash of water or broth to the pan to loosen the sauce and prevent the beef from drying out. Cover the pan for a few minutes to allow the cheese to remelt without burning the bottom of the dish.
Troubleshooting Common Issues
Dealing with Excess Broth
If the potatoes are tender but the liquid has not fully evaporated, do not keep the lid on. Remove the cover and increase the heat slightly to simmer the sauce rapidly. This reduces the broth into a thick glaze that coats the ingredients rather than leaving a soupy consistency.
Preventing Potato Sticking
To ensure the potatoes don’t stick to the pan, use a high-quality nonstick skillet and ensure the oil and butter are shimmering before adding the slices. Avoid overcrowding the pan; if you have a small skillet, brown the potatoes in two batches. This ensures they sear properly instead of steaming.
Avoiding Burnt Cheese
If the cheese is not melting but the bottom of the pan is sizzling too loudly, lower the heat immediately. The goal is to use residual heat and steam to melt the cheddar. Keeping the lid closed is the most effective way to trap heat and melt the cheese evenly without scorching the beef.
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes, you can make a vegetarian version by omitting the ground beef and replacing the chicken broth with vegetable broth. To keep the protein content high, you can substitute the beef with diced mushrooms or a plant-based meat alternative, following the same browning steps.
What is the best way to slice potatoes quickly?
Using a mandoline slicer is the fastest and most precise method for achieving 1/4 inch slices. If you do not have one, use a sharp chef’s knife and a guiding finger or a slicing jig to ensure the thickness remains consistent across all slices.
Can I use frozen peppers instead of fresh?
You can use frozen peppers, but be sure to thaw them and pat them dry with a paper towel first. Frozen vegetables release more water than fresh ones, which could prevent the peppers from browning and may result in a thinner sauce.
Which type of cheddar is best for this dish?
Sharp cheddar is recommended for a bold flavor that stands up to the beef and spices. However, mild cheddar or a blend of Monterey Jack and Cheddar will provide a creamier, more mellow taste and a very smooth melt.
Do I have to peel the potatoes?
Peeling is optional if you use thin-skinned potatoes like Yukon Gold or red potatoes. If using Russets, peeling is highly recommended as the skin can be thick and tough. Leaving the skin on adds extra fiber and a more rustic appearance to the dish.
Print
Cheesy One Pot Beef and Potatoes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
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 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
Instructions
- Step: 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.
- Step: 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.
- Step: 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.
- Step: Add garlic and onion, cook until fragrant, about 2 minutes. Add salt, chili flakes, pepper, paprika and Italian seasoning. Stir in tomato paste.
- Step: 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.
- Step: When ready, sprinkle cheddar on top, close the lid and let it melt completely.
- Step: Top with parsley and chili flakes. Serve immediately while still hot with a big side salad.
Notes
Use Russet or white potatoes for the best texture. If excess broth remains after simmering, remove the lid and simmer over high heat until evaporated. For a vegetarian option, omit meat and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- 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