This Cheesy One Pot Beef and Potatoes dish is the kind of meal I make when I want comfort without fuss. I first created it on a busy weeknight when the pantry was modest and everyone wanted something warm and satisfying in under 30 minutes. The combination of thinly sliced starchy potatoes, lean ground beef, and sweet Romano (or bell) peppers finishes under a blanket of sharp cheddar that melts into the pockets between potato slices—every forkful delivers creamy, savory, slightly sweet, and smoky notes in one bite. It quickly became a family favorite because it feeds four, uses mostly pantry staples and a single skillet, and cleans up fast.

I remember the first time my teenage nephew walked in as the cheese was melting and said, "That smells like a hug." That became our shorthand for the recipe. The textures—crispy edges on the potatoes, tender centers, juicy browned beef, and the gooey cheese top—are what make this dish special. With simple seasonings like paprika, Italian herbs and a touch of chili flakes, the flavor is warm and layered without being fussy. I love that it’s forgiving: thinly slice the potatoes so they cook quickly, and adjust the peppers and chili to suit your family’s heat tolerance. Serve with a green salad to cut through the richness and you have a weeknight winner that also works for a casual weekend dinner.

Ingredients

• Olive oil: 1 tablespoon—use a good extra-virgin for flavor if you have it; it helps brown potatoes and adds a fruity backdrop.
• Unsalted butter: 1 tablespoon—adds browning and a richer mouthfeel; unsalted lets you control final seasoning.
• Potatoes: 1.8 pounds starchy potatoes (white or Yukon Gold preferred). Starchy varieties break down slightly and become creamy while developing golden edges—peel if you prefer a softer finish.
• Romano or bell peppers: 2 peppers, chopped. Romano adds a subtle tang; red or orange bell peppers lend sweetness and color.
• Lean ground beef: 1.1 pounds—choose 90/10 or 85/15 for good browning without excessive grease.
• Yellow onion: 1 medium, finely chopped—gives sweetness and depth once cooked with garlic.
• Garlic: 2 cloves, minced—use fresh for the brightest aroma.
• Seasonings: 1 teaspoon sweet paprika, 1 teaspoon black pepper, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon chili flakes (adjust to taste).
• Tomato paste: 2 tablespoons double-concentrated—adds umami and body; if you have single-concentrate, use a little more.
• Fresh parsley: 2 tablespoons chopped, plus extra for garnish—brightens the finished dish.
• Chicken broth: 2 cups—use low-sodium if you want to control salt; it steams the potatoes and infuses the mixture.
• Cheddar: 1 1/2 cups grated—sharp cheddar gives a strong, tangy melt; milder cheese will still be delicious but less assertive.

Instructions

Prep everything: Peel the potatoes and cut each lengthwise in half, then slice into 1/4" (about 0.5 cm) rounds. Finely chop the onion and parsley, mince the garlic, and halve and thinly slice the Roma or bell peppers. Having everything ready makes the 30-minute timeline realistic and prevents overcooking. Brown the potatoes: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the potato slices in a single layer if possible; cook undisturbed for about 3 minutes, then flip and continue for 3 more minutes until golden on both sides. You're looking for an even golden sear—this builds flavor and texture. Remove and set aside. Cook peppers and beef: In the same skillet, add the sliced peppers and cook for about 3 minutes until they begin to soften. Add 1.1 pounds of lean ground beef, break it up with a spoon, and cook until slightly browned—about 2 minutes. Browning quickly at a higher heat concentrates flavor; if the pan looks dry, add a teaspoon of oil. Add aromatics and seasoning: Stir in the garlic and chopped onion and cook until fragrant, roughly 2 minutes. Add 1/2 teaspoon salt, 1/2 teaspoon chili flakes, 1 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon Italian seasoning. Mix in 2 tablespoons tomato paste and cook for 30–60 seconds to deepen its sweetness. Combine and braise: Add the chopped parsley and return the browned potatoes to the skillet, gently folding to combine. Pour in 2 cups chicken broth, cover with a lid, and cook for about 10 minutes over medium-low heat until the potatoes are tender when pierced with a fork. Remove the lid and simmer briefly until most of the broth has evaporated and the mixture is slightly saucy. Melt the cheese and serve: Evenly sprinkle 1 1/2 cups grated cheddar over the top, close the lid, and let it melt completely—2 to 4 minutes. Garnish with additional parsley and a pinch of chili flakes. Serve immediately with a crisp green salad for contrast.

Storage Tips

Cool leftovers to room temperature for no more than one hour, then refrigerate in a shallow airtight container for up to 3 days. For freezing, portion into meal-sized airtight containers and freeze for up to 3 months. Reheat from frozen in a 350°F oven, covered, until warmed through, then uncover to restore any crisp edges. In the fridge, reheat gently in a skillet with a tablespoon of broth to revive the sauce and prevent drying. Avoid long microwave reheating, which can make the potatoes gummy and the cheese rubbery.

Ingredient Substitutions

If you don’t have Romano peppers, red or orange bell peppers work beautifully and add sweetness. Swap cheddar for Monterey Jack or Colby for a milder, creamier finish; for a smoky profile, use smoked cheddar. If you prefer a leaner dish, substitute ground turkey or chicken, but reduce initial oil to prevent sticking and add a teaspoon of olive oil while browning. For a vegetarian version, replace beef with crumbled tempeh or cooked lentils and use vegetable broth.

Serving Suggestions

Serve this alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness. Pickled red onions or a quick cucumber salad add brightness. For a heartier meal, pair with roasted Brussels sprouts or a simple coleslaw. Garnish with extra parsley and a drizzle of hot sauce for those who like heat. Bread isn’t necessary but a wedge of rustic bread is great for mopping up any remaining juices.

Cultural Background

This one-skillet approach blends rustic comfort-cooking traditions found across many cuisines—using meat, potatoes, and cheese as a satisfying foundation. While not tied to a single regional dish, the method echoes hearty European and American homestyle fare where skillet meals were practical for feeding families with minimal equipment and maximum flavor. The tomato paste and paprika nod to central European pantry influences, while the cheddar finish reflects Anglo-American comfort flavors.

Seasonal Adaptations

In summer, add fresh corn kernels and swap Romano peppers for charred poblano for smoky warmth. In winter, fold in sautéed mushrooms or kale for extra earthiness and nutrients. Holiday variations can include chopped cooked ham instead of ground beef and a gruyère-cheddar blend for a richer, festive finish. For spring, bright herbs like tarragon or chives work well as a finishing touch.

Meal Prep Tips

Slice potatoes and chop vegetables up to 24 hours ahead and keep refrigerated in water for the potatoes to prevent browning. Brown the beef and store separately if you want to assemble quickly on the day: just brown potatoes and peppers, then combine with pre-cooked beef and finish with broth and cheese. Use oven-safe skillets to transfer to the oven for a hands-off melt if needed at gatherings.

Make this recipe your own—tweak the heat, try different cheeses, and enjoy the ease of a full meal from one pan. Sharing it with friends and family has been one of my great simple pleasures; I hope it becomes a favorite on your table too.