This hearty Cheesy One Pot Beef and Potatoes has been my go-to quick dinner on busy weeknights and lazy weekends alike. I first put this combination together on a rainy evening when I only had ground beef, a couple of potatoes and a wedge of cheddar in the fridge. The result was unexpectedly comforting: crisp-edged potatoes, savory browned beef and sweet tender peppers all brought together with a tangy tomato paste backbone and a blanket of melted sharp cheddar. It is the kind of dish that fills the kitchen with warm aromas and effortlessly brings everyone to the table. What makes this version special is the texture contrast and the speed. Thinly sliced potatoes develop golden edges when seared, then become tender when braised briefly in chicken broth. The ground beef is seasoned simply but effectively with paprika, Italian seasoning and a touch of chili flakes for depth and warmth. Topping the whole skillet with sharp grated cheddar at the end creates a gooey, toasty finish that children and grownups both love. I keep the technique straightforward so the recipe is repeatable: sear the potatoes, brown the aromatics and meat, combine and steam until tender, then melt the cheese under a lid.

Ingredients

• Olive oil and unsalted butter: One tablespoon of each gives a balanced sear and a bit of richness. Use a good extra virgin olive oil for flavor and unsalted butter to control saltiness.
• Potatoes: About 1 3/4 pounds of starchy white potatoes. Starchy varieties brown nicely and break down slightly for creaminess. Choose firm potatoes with unblemished skins; peel and slice thinly for even cooking.
• Peppers: Two Romano or bell peppers, deseeded and thinly sliced. They add sweetness and color. If Romano are not available, use red or yellow bell peppers for a sweeter result.
• Ground beef: About 1.1 pounds of lean ground beef. Lean 85/15 or 90/10 gives good browning with controlled fat. Drain excess fat if there is a lot, but leave flavorful drippings for the potatoes.
• Onion and garlic: One yellow onion finely chopped and two garlic cloves minced add aromatic depth. Cook until softened and fragrant, not browned, for the best base flavor.
• Seasonings: 1 teaspoon sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon chili flakes. These provide smokiness, herbaceous notes and gentle heat.
• Tomato paste: Two tablespoons double-concentrated tomato paste for umami and a touch of acidity. It helps build a cohesive sauce when stirred into the browned meat.
• Fresh parsley: Two tablespoons chopped for freshness and a bright finish. Reserve a little for garnish.
• Chicken broth: Two cups to braise the potatoes and create a slightly saucy base. Use low-sodium if reducing salt elsewhere.
• Cheddar cheese: One and a half cups grated sharp cheddar for melting on top. A higher quality aged cheddar yields a better flavor and texture.

Instructions

Prep the vegetables: Peel the potatoes and slice lengthwise into halves, then cut into 1/4 inch thick slices. Finely chop the onion and parsley and mince the garlic. Slice the peppers lengthwise, remove seeds, and slice thinly so they soften quickly. Uniform slices ensure even cooking and predictable timing. Brown the potatoes: Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large nonstick skillet over medium-high heat. Add potato slices in an even layer and cook undisturbed for about 3 minutes until the undersides are golden, then flip and brown the other side until golden all over, about 6 minutes total. Remove potatoes to a plate to prevent overcooking. Sauté peppers and brown beef: In the same skillet add the sliced peppers and cook for about 3 minutes until they begin to soften. Add the ground beef and break it into pieces with a spatula, allowing it to brown for about 2 minutes. Browning adds Maillard flavor which is essential for depth. Add aromatics and seasonings: Stir in the minced garlic and chopped onion and cook until fragrant and softened, about 2 minutes. Mix in salt, chili flakes, black pepper, paprika and Italian seasoning. Add the tomato paste and cook briefly to remove rawness, stirring to coat the meat evenly. Combine and braise: Return the browned potatoes and chopped parsley to the skillet, folding gently to combine without breaking the slices. Pour in two cups of chicken broth, bring to a simmer, cover with a tight lid and cook for about 10 minutes until potatoes are tender when pierced with a knife. Finish and melt cheese: Remove the lid and simmer briefly uncovered until most of the broth has evaporated and the mixture is slightly saucy. Sprinkle the grated cheddar evenly over the top, replace the lid and let it sit off heat for a few minutes until the cheese melts completely. Garnish with more parsley and a pinch of chili flakes and serve hot.

Storage Tips

Allow the skillet to cool to near room temperature before refrigerating. Transfer leftovers to an airtight container and refrigerate for up to four days. Reheat on the stovetop over low heat with a splash of broth to revive moisture or bake covered at 350 degrees Fahrenheit until warmed through. To freeze, portion into freezer-safe containers and freeze for up to three months. Thaw overnight in the refrigerator before reheating. Avoid microwaving from frozen to preserve potato texture; gentle reheating on the stove or in the oven yields the best result.

Ingredient Substitutions

If you prefer a leaner dish, swap the ground beef for ground turkey or chicken; increase seasoning slightly to compensate for milder flavor. For a vegetarian version, use a plant-based mince and vegetable broth. Swap Romano peppers for any bell pepper or a poblano for a smoky note. If you only have russet potatoes, they will work but may be slightly mealy; Yukon Gold can be used for a creamier texture. For dairy-free eating, use a dairy-free cheese alternative and omit the butter, using full olive oil instead.

Serving Suggestions

Serve this skillet with a crisp green salad dressed in a bright vinaigrette to cut the richness of the cheese. Pickled red onions make an excellent acidic counterpoint. For a heartier meal, offer crusty bread or buttered rolls on the side. Garnish with chopped parsley and an extra pinch of chili flakes for color and heat. This dish also pairs nicely with steamed green beans or a simple tomato cucumber salad for summer meals.

Cultural Background

This dish draws on classic American comfort food elements: skillet cooking, melted cheese and simple pantry staples. It echoes midcentury one-pan meals that maximize flavor with minimal fuss. Variations across regions use local peppers, different cheeses or spice blends. The combination of browned meat and potatoes is a global comfort motif — from hash to casseroles — but the melted cheddar finish gives it a distinctly American diner-style appeal.

Seasonal Adaptations

In winter, add a handful of chopped kale or wilted spinach into the skillet just before adding the cheese for extra nutrients. In summer, roast the peppers beforehand for smoky sweetness and fold them in during the final braise. For holiday meals increase the seasoning intensity with smoked paprika and serve with roasted root vegetables. Swap chicken broth for a beef broth in colder months for a richer base.

Meal Prep Tips

To meal prep, cook the full skillet and portion into four shallow containers. Keep a small container of extra grated cheese and fresh parsley separate to add after reheating. Reheat gently in a skillet with a splash of broth to restore creaminess. If you plan to freeze, divide into meal-sized portions and freeze flat for easier storage and even thawing.

Final thought: this skillet is proof that simple pantry ingredients and a modest amount of technique can produce a deeply satisfying, shareable meal. It is forgiving, adaptable and consistently brings the family together around the table. Make it your own and enjoy the comfort.