Beef and Potatoes Skillet

A skillet pan with beef and potatoes in it and cheese.

This Beef and Potatoes Skillet is made in one pan with ground beef and cubed potatoes that summer in a seasoned beef broth. This hearty and cheesy dish is an easy recipe for weeknight comfort food that the whole family can enjoy.

Course Dinner

Cuisine American

Keyword beef and potatoes skillet, one pan dinner recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 253kcal

Author Jessica - Together as Family

Ingredients

1 pound lean ground beef
1 small yellow onion finely diced
1 green bell pepper finely diced
3 cloves garlic
2 medium russet potatoes (peeled & diced into 1/2-inch cubes)
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika (can also use paprika)
¼ teaspoon dried thyme
1/2 cup beef broth
1 cup shredded cheddar cheese

Instructions

In a large skillet, over medium-high heat, cook and crumble the ground beef until it's no longer pink and cooked through.
1 pound lean ground beef
Add the diced onion, diced bell pepper, and garlic into the skillet pan and continue cooking, while stirring occasionally, until all the vegetables are softened. About 5 minutes. Drain any excess grease/fat from the skillet pan.
1 small yellow onion, 3 cloves garlic, 1 green bell pepper
Add the diced potatoes, Worcestershire sauce, salt, black pepper, paprika, and thyme to the meat mixture in the skillet. Stir to combine.
2 medium russet potatoes, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, ¼ teaspoon dried thyme
Stir in the beef broth. Cover the skillet pan with a lid and let it simmer, over medium-low heat, for about 15-20 minutes, or until the potatoes are fork tender and cooked through.
^{*Stir occasionally during the simmer time.}
1/2 cup beef broth
Remove the lid and sprinkle the shredded cheddar cheese over the top of the beef and potatoes. Cover the skillet again with the lid and let it sit for about 2 minutes to allow the cheese to melt.
1 cup shredded cheddar cheese
Remove the skillet pan from the heat and allow it to cool for a few minutes before serving. Enjoy!

Notes

Potatoes Tips : You can also use red potatoes or Yukon yellow potatoes if wanted. Make sure to cut the potatoes into small cubes so they can soften and cook in the time given in the recipe. If the potatoes still are not softened and tender after the cook time, you may need to add a little water or beef broth into the skillet pan and cover it with the lid and allow it to simmer longer. If there is still liquid left in the skillet, remove the lid and allow the liquid to evaporate and cook out.

Ground Beef : I use 93/7 lean ground beef.

Garlic : Use fresh garlic cloves that have been minced or pressed, use garlic paste, or use chopped garlic from a jar.

Nutrition