This skillet takes me right back to chilly weeknights when my kitchen smelled like caramelized onions and toasted garlic — warm, cozy, and slightly messy in the best way. I love this recipe because it feels like a hug in a pan: tender **potato** slices crisp along the edges, juicy **ground beef** bubbling with savory seasoning, and gooey **cheddar** strings that stretch every time I scrape a fork through. It comes together fast, fills the whole house with irresistible aromas, and comforts better than takeout. If you want dinner that’s simple, hearty, and a little bit nostalgic, this Cheesy Beef Potato Skillet will become your go-to for busy nights and lazy weekends alike.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Why This Recipe is Awesome
This dish packs crispy edges, creamy potato interiors, savory beef, and melty cheese into one skillet — what’s not to love? It’s quick, forgiving, and gives you that satisfying sizzle as the potatoes hit the hot pan. The flavors balance beautifully: browned meat adds depth, a splash of beef broth keeps things saucy, and sharp cheese brings a playful saltiness. It’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 1 lb ground beef (80/20 for flavor)
- 1½ lbs russet potatoes (about 2–3 medium), thinly sliced 1/8″–1/4″
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil (or 2 tbsp butter)
- 1 tsp smoked paprika
- 1 tsp dried oregano (or Italian seasoning)
- 1 tsp salt and ½ tsp black pepper, adjust to taste
- ¾ cup beef broth (or low-sodium broth)
- 8 oz sharp cheddar cheese, shredded (about 2 cups)
- 2 tbsp chopped fresh parsley or green onions, for garnish
For the Sauce / Garnish (optional):
- 1/2 cup sour cream or plain Greek yogurt, for dolloping
- Hot sauce or pickled jalapeños, if you like heat
How I Make It
Step 1:
Heat a large, oven-safe skillet over medium-high heat and add 1 tbsp olive oil. When it shimmers and smells fruity, add the ground beef. Break it apart with a wooden spoon and let it brown, stirring occasionally, until you hear that satisfying sizzle and see golden-brown bits. Sprinkle in smoked paprika, oregano, salt, and pepper. Spoon the beef onto a plate and leave the flavorful drippings in the skillet.
Step 2:
Lower the heat to medium and add the remaining 1 tbsp olive oil (or butter) to the skillet. Toss in the sliced onion and sauté until soft and translucent, about 4–5 minutes. Stir in the garlic for 30 seconds until fragrant — you’ll smell that warm, nutty aroma right away. Scrape any browned bits from the bottom; that’s pure flavor.
Step 3:
Layer the thinly sliced potatoes in the skillet in a single, slightly overlapping layer. Let them cook undisturbed for about 6–8 minutes so the undersides get golden and crisp. You should hear a steady sizzle and see the edges turning a warm, toasty brown. This step gives you the crave-worthy texture contrast: crisp edges and tender centers.
Step 4:
Return the browned beef to the skillet, spreading it evenly. Pour in the ¾ cup beef broth and use a spatula to loosen any stuck bits. Bring to a gentle simmer, then cover and reduce the heat to medium-low. Cook for 10–12 minutes until the potatoes yield easily to a fork and the liquid mostly absorbs. If you prefer a baked finish, slide the skillet into a preheated 375°F oven for 10 minutes.
Step 5:
Sprinkle the shredded cheddar all over and return the skillet to the stovetop uncovered, or broil for 2–3 minutes until the cheese melts and bubbles with tiny golden spots — watch it closely so it doesn’t burn. Garnish with chopped parsley and a dollop of sour cream if you like. Serve hot, scraping up those cheesy strings and crispy potato bits.
Pro Tips
- Thinly slice the potatoes with a mandoline or sharp knife for even cooking. Consistency = even crisping.
- Use a cast-iron skillet if you have one — it gets beautifully hot and gives the best crust on the potatoes.
- If your skillet looks dry while simmering, add a splash more broth; you want moistness, not a soupy mess.
- For extra flavor, stir in a teaspoon of Worcestershire sauce with the broth when you return the beef.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap ground turkey or chicken for beef for a lighter option; expect a slightly milder flavor and add extra seasoning.
- Use sweet potatoes for a sweeter, earthier version. They get softer faster, so cut slightly thicker and watch the time.
- Substitute cheddar with Monterey Jack or pepper jack for a melty, mellow, or spicy twist.
- Dairy-free option: replace cheese with a dairy-free shreds blend and use olive oil instead of butter.
Variations & Tips
- Spicy: stir in a diced jalapeño with the onions and add a pinch of cayenne.
- Kid-friendly: omit spicy elements and serve with ketchup or ranch for dipping.
- Vegetarian: replace beef with 16 oz sautéed mushrooms and a can of drained chickpeas for protein.
- One-pan casserole: after simmering, top with panko mixed with melted butter and bake at 375°F for a crunchy finish.
- Breakfast twist: crack 4 eggs over the skillet in the last 8 minutes of cooking for runny yolks over everything.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble through Step 4, cool to room temperature, then refrigerate in an airtight container for up to 48 hours. Reheat covered in a 350°F oven for 15–20 minutes, then add cheese and broil briefly to refresh the top.
- Can I double the recipe?
- Sure thing. Use two skillets or a large roasting pan to avoid overcrowding. You may need to increase simmer time a few minutes so the potatoes cook through.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping (so 1½ tbsp oil for 2 tbsp butter).
- How do I know it’s done?
- Look for browned, crispy potato edges, tender potato centers when pierced with a fork, and bubbling melted cheese on top. The beef should reach 160°F for safety.
- What if I don’t have ingredient X?
- No problem — swap the onion for 2 tbsp onion powder and 1 tbsp butter, or swap beef broth with chicken broth or a mix of water and a splash of soy sauce for depth.
How I Like to Serve It
I serve this skillet straight from the pan at the table so everyone can scrape up the cheesy edges. Add a crisp green salad and pickles for brightness, and pour a cold beer or a glass of crisp white wine to balance the richness. It works for weeknights, cozy weekend dinners, and casual potlucks — everyone crowding around a skillet makes for good conversation and full bellies.
Notes
- Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through.
- Ground beef safe internal temperature: 160°F. Use a meat thermometer if unsure.
Final Thoughts
Closing: Go make this Cheesy Beef Potato Skillet — it’s dinner, dessert (if you count the cheesy bliss), and instant comfort all in one pan. Now go impress someone — or just yourself — with your homemade masterpiece!