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Cheesy One Pot Beef and Potatoes Recipe
Ben Carraoli

Cheesy One Pot Beef and Potatoes Recipe

I’ve made my fair share of comforting dinners, but this Cheesy One Pot Beef and Potatoes recipe quickly became one of my favorites. There’s something about tender, golden potatoes layered with savory ground beef and melty cheddar that feels like a warm hug on a plate. I love how everything cooks together in one skillet, saving me time and cleanup
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil – adds a mild flavor and prevents sticking.
  • 1 tbsp unsalted butter – for crisping potatoes and adding richness.
  • 1.8 pounds potatoes – starchy varieties like Russet or white potatoes work best; slice into ¼-inch pieces for even cooking.
  • 2 Romano peppers – sweeter and thinner than bell peppers; bell peppers are a good substitute.
  • 1.1 pounds lean ground beef – lean works best to reduce excess grease; leftover shredded beef or Italian sausage also works.
  • 1 yellow onion – finely chopped for extra flavor and sauce thickness.
  • 2 garlic cloves – minced because garlic makes everything better.
  • 1 tsp sweet paprika – adds subtle smoky flavor.
  • 1 tsp black pepper – freshly cracked for best taste.
  • 1 tsp Italian seasoning – for that classic herby flavor.
  • ½ tsp salt – adjust to taste.
  • ½ tsp chili flakes – optional for a little heat.
  • 2 tbsp double-concentrated tomato paste – creates a rich flavorful sauce base.
  • 2 tbsp chopped parsley – fresh is best plus extra for garnish.
  • 2 cups chicken broth – or vegetable broth if preferred; avoid water for flavor.
  • 1 ½ cups grated cheddar – freshly grated melts better than pre-shredded cheese.

Method
 

  1. Start by peeling your potatoes and slicing them into ¼-inch thick pieces. Chop the onion, mince the garlic, and cut the Romano peppers. Having everything ready makes cooking smooth and stress-free.
  2. In a large skillet, heat olive oil and butter over medium heat. Add the potato slices and cook until golden brown on both sides. This ensures the potatoes are tender and crispy, adding a satisfying texture to the dish.
  3. Push the potatoes aside and add ground beef to the skillet. Cook until browned, then stir in onions, garlic, and chopped Romano peppers. Season with paprika, chili flakes, Italian seasoning, salt, and black pepper to build layers of flavor.
  4. Add tomato paste and chicken broth to the skillet. Stir well and let it simmer for about 10 minutes. This allows the flavors to meld and the potatoes to absorb the savory broth.
  5. Sprinkle grated cheddar over the skillet, cover for a few minutes, and let it melt. Garnish with fresh parsley before serving. I love how the melted cheese blankets the beef and potatoes, making every bite indulgent and comforting.

Notes

  • I always use freshly grated cheese; it melts smoother and tastes fresher.
  • Let the potatoes brown well; it adds a crispy, golden layer.
  • Taste and adjust seasoning during cooking; I often add a pinch more salt or chili flakes.
  • Use a mix of butter and olive oil for richer flavor and better texture.
  • Don’t overcrowd the skillet; this ensures even cooking for potatoes and beef.