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Beef and potatoes in one pot with cheese

This filling meal has ground beef, thinly sliced potatoes, and Romano peppers all mixed together and covered in melted cheddar cheese. You can make it in one skillet and it will be ready in about 30 minutes. It tastes great! This recipe might become a new favorite in your family!

Why you’ll enjoy this recipe for ground beef and potatoes in one pot

This dish is really simple to follow, filling, and tastes great any day of the week, especially with a big side salad. It’s guaranteed to be your new favorite quick and tasty dinner.You only need one skillet to make this easy meal on the stove. We just cook the potatoes until they are golden brown and crispy.

After that, we sauté the Romano peppers with ground beef and add garlic, onion, spices, and fresh parsley to make the flavor even stronger. Add chicken broth, simmer for 10 minutes, and then serve with shredded cheddar cheese.Cheesy steak and potatoes are a terrific dish for hectic days when you want something easy and comfortable.

Beef and potatoes in one pot with cheese

A filling meal of ground beef, finely sliced potatoes, and peppers covered with melted cheddar cheese. You only need one skillet to make this dish, and it will be ready in about 30 minutes. It’s incredibly tasty and flavorful.

• 10 minutes of prep time
• Cook for 20 minutes.
• Total time: 30 minutes
• Four servings, 582 calories

Ingredients for cheesy meat and potato skillet

First, let’s discuss about the things we need. To make this simple dish for beef and potatoes, you will need:

• Potatoes: You may use any kind of starchy potato, to be honest. But Russets or white potatoes are the best kinds to use for frying potatoes. They are soft, dry, and fluffy, and they don’t break. You can use Yukon Gold or red potatoes instead of Russet potatoes if you don’t have any. Cut them into ¼-inch (0.5 cm) pieces so they cook faster. Some potatoes won’t soak up the soup, so if your dish still has too much fluid after simmering, take off the lid and cook over high heat until the liquid is gone.
• Ground Beef: I usually use lean ground beef. This dish will also work nicely with leftover shredded beef or Italian sausage, though.
• If you can’t find romano peppers, use plain red bell peppers or roasted peppers instead. Romano peppers are longer, thinner, and sweeter than bell peppers.
• I suggest using butter and olive oil together to make your potatoes crispy and give the whole dish as much flavor as possible.
• Garlic: I can’t picture a meal without it.
• Onion: to add flavor and make the sauce thicker
• Tomato paste: makes the sauce foundation
• Seasonings: To add earthy tastes, you’ll need chile flakes, salt, freshly cracked black pepper, and Italian spice.
• You can use vegetable broth instead of chicken broth to add additional flavor, but I don’t recommend using water.
• Cheddar cheese: Try several varieties of cheese, such as gouda, Swiss, Parmesan, or mozzarella. When melted over the ground meat and potatoes, they’ll all taste delicious.

Get the things you need for the recipe

Things you need

• ○ 1 tablespoon of olive oil
• ○ 1 tablespoon of butter without salt
• ○ 1.8 pounds of potatoes, particularly white potatoes that are starchy
• ○ 2 chopped Romano peppers or bell peppers
• ○ 1.1 pounds of lean ground beef
• ○ 1 yellow onion, cut very small
• ○ 2 cloves of garlic, chopped
• ○ 1 teaspoon of sweet paprika
• ○ 1 teaspoon of black pepper
• ○ 1 teaspoon of Italian seasoning
• ○ ½ tsp salt
• ○ ½ tsp of chili flakes
• ○ 2 tablespoons of double-concentrated tomato paste
• ○ 2 tablespoons of minced parsley, with more for serving
• ○ 2 cups of chicken broth
• ○ 1 ½ cups of shredded cheddar

How to Do It

1. Before you start cooking, make sure you have everything ready. Peel the potatoes, cut them in half lengthwise, and then cut them into ¼ inch (0.5 cm) thick slices. Chop the parsley and onion into small pieces, and mince the garlic. Cut the Romano peppers in half lengthwise, remove the seeds, and cut them into thin slices.
2. In a large nonstick skillet over medium-high heat, melt the butter and oil. Add the potatoes and cook them for about six minutes, or until they are golden brown on all sides. Take out of the skillet.

3. Add the peppers to the same skillet and sauté for 3 minutes, or until they start to soften. Add the ground beef and split it up into pieces. Cook for approximately 2 minutes, or until it starts to brown.
4. Add the onion and garlic and sauté for about 2 minutes, or until they smell good. Put in some Italian seasoning, salt, chili flakes, pepper, and paprika. Add tomato paste and mix.
5. Mix in the potatoes and parsley and toss gently until everything is mixed. Add the chicken broth, cover with a lid, and simmer for about 10 minutes, or until the potatoes are soft. Take off the top and let the soup cook down until it is gone.
6. When you’re ready, sprinkle cheddar on top, close the lid, and let it melt all the way.
7. Add chili flakes and parsley on top. Serve right away, while it’s still hot, with a huge salad on the side. Have fun!

Helpful tips for recipes

This recipe can be used in many ways!

• Some potatoes won’t soak up the broth, so if your dish still has too much fluid after simmering, just take the lid off and let it stew over high heat until the liquid is gone.
• Do you like Italian sausage? Instead, use that! You could also use ground chicken.
• Put a fried egg or some garlicky tzatziki over top.
• Serve with a large salad with Caesar dressing on top or with a cucumber salad with cream.
• Use more vegetables. I suggest green beans, zucchini, carrots, or green peas.
• To make a vegetarian version, leave out the meat and use veggie broth instead of chicken stock. You can make it vegan by leaving out the cheese or using vegan cheese.
• You can increase the amount of chili flakes to make it spicier.
• Don’t use pre-grated cheese; use cheese from a block. Grating the cheese yourself makes sure that it melts all the way and gets as smooth and soft as possible.

Tips for storing

• Refrigerator: Your meat and potatoes will stay good in the fridge for up to three days, so you can have a second helping. They’ll still taste great when you’re ready to eat them again.
• Freeze for a Future Feast: If you want to keep this meal for a long time, you can freeze it in containers that won’t let air in for up to three months.

Food

Calories: 582kcal
Carbohydrates: 41g
Protein: 42g
Fat: 28g
Saturated Fat: 13g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 9g
Trans Fat: 1g
Cholesterol: 130mg
Sodium: 1105mg
Potassium: 1421mg
Fiber: 6g
Sugar: 4g
Vitamin A: 851IU
Vitamin C: 43mg
Calcium: 362mg
Iron: 5mg

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