This cheesy ground beef and potato skillet brings browned beef, tender potatoes, and sharp cheddar together in one hearty main course. Onion, garlic, and paprika build a savory base, while beef broth helps the potatoes cook through and gathers up the browned bits in the pan.
The broiled cheese gives the skillet its golden finish, with melted cheddar in every bite. Evenly cut potatoes and an oven-safe skillet help the cooking go smoothly from stovetop to broiler.
Why russet potatoes and sharp cheddar work well
Russet potatoes become tender during the covered simmer and soak up some of the savory broth. Cutting them into evenly sized cubes helps them cook at a similar pace, so you are less likely to find a mix of firm and overly soft pieces in the same skillet.
Sharp cheddar brings a pronounced, tangy richness that stands up to the ground beef and paprika. Shredding it helps it scatter across the skillet for an even layer. Under the broiler, the cheese melts and browns in spots, adding a toasted top to the tender filling.
Build flavor in the skillet
Browning the ground beef first gives it a savory base and leaves flavorful drippings behind. Transfer the beef to a plate while you cook the onion in the same skillet; if the pan looks dry, the olive oil helps the onion soften without sticking. Stirring the garlic, paprika, salt, and black pepper into the onion lets them spread through the mixture before the potatoes go in.
Let the potato cubes pick up a little color before adding the beef back. When you pour in the broth, scrape the bottom of the skillet to loosen the browned bits. They become part of the cooking liquid, carrying that skillet flavor through the potatoes as they simmer.
Keep the potatoes tender and the cheese golden
Covering the skillet helps the potatoes cook in the broth. Stir once halfway through the covered simmer so the pieces cook more evenly and the bottom does not get overlooked. Check for tenderness with a fork before adding the cheddar; the potatoes should be easy to pierce.
Use a deep, oven-safe skillet for the stovetop cooking and broiling. Keep the skillet below the broiler as directed on the recipe card, and watch the cheese closely as it melts and browns. Broilers can color cheese quickly, so look for browned spots rather than relying on appearance from a distance. Serve the skillet hot.
Frequently Asked Questions
How should I cut the russet potatoes for this skillet?
Cut them into evenly sized cubes so they cook through at a similar pace during the covered simmer. Uneven pieces can leave you with some potatoes tender while larger ones are still firm.
Why does the recipe return the beef to the skillet?
The beef joins the potatoes and broth for the covered simmer, bringing its browned flavor into the skillet. Scraping the pan when adding broth also loosens browned bits left from cooking the beef.
Does the skillet need to be oven-safe?
Yes. The cheddar is melted and browned under the broiler, so choose a skillet that can safely go from the stovetop to the oven. Check the recipe card for the broiler setup and cooking details.
Cheesy Ground Beef and Potato Skillet
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes39
minutes590
kcal54
minutesGround beef and russet potatoes cook with onion, garlic, and paprika, then get topped with sharp cheddar. A quick broil melts and browns the cheese.
Ingredients
1 lb 85% lean ground beef
1 tbsp olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 tsp paprika
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 lb russet potatoes, cut into 3/4-inch cubes
1 cup beef broth
6 oz sharp cheddar cheese, shredded
Directions
- Set an oven rack about 6 inches below the broiler and preheat the broiler. Heat a deep, oven-safe 12-inch skillet over medium-high heat. Add the ground beef and cook for 7 minutes, breaking it up, until browned. Transfer the beef to a plate, leaving about 1 tablespoon of drippings in the skillet; drain any excess.
- Add the olive oil if the skillet looks dry. Add the onion and cook for 3 minutes, stirring, until softened. Stir in the garlic, paprika, salt, and pepper and cook for 1 minute.
- Add the potatoes and cook for 6 minutes, stirring occasionally, until lightly browned in spots.
- Return the beef to the skillet and pour in the broth, scraping up browned bits from the bottom. Cover and bring to a simmer over medium-high heat for 2 minutes. Reduce the heat to medium-low and simmer, covered, for 17 minutes, stirring once halfway through, until the potatoes are fork-tender.
- Scatter the cheddar over the skillet. Broil for 3 minutes, until melted and browned in spots. Serve hot.
Notes
- Cut the potatoes into even 3/4-inch cubes so they cook through during the covered simmer. Use an oven-safe skillet for broiling.
