One-pot meat and potatoes with cheese. This dish is dense with melted cheddar cheese covering a mixture of ground beef, thinly sliced potatoes, and Romano peppers. Ready in around 30 minutes, made in a single skillet… really tasty and savory. This might become a new favorite at the family meal!
This dish is really simple to prepare, filling, and excellent any day of the week—especially when paired with a large side salad. It will quickly become your new favorite for a satisfying supper.You just need to use one skillet to prepare this easy meal on the stovetop. All we do is boil the potatoes until they are attractively golden and caramelized. After it is finished, we sauté the Romano peppers with the ground beef and add fresh parsley, garlic, onion, and spices to increase the taste. Add chicken broth, let it simmer for ten minutes, and then garnish with shredded cheddar cheese.
Cheesy steak and potatoes is a perfect supper option for hectic days when you don’t want to make a lot of fuss.
Cheesy Beef and Potato Ingredients
- Technically, any kind of starchy potato can be used to produce these potatoes. But russets are the way to go if you want the greatest skillet potatoes. They don’t crumble and are fluffy, soft, and dry. Red or Yukon potatoes can be used in their place if russet potatoes aren’t available. Cut them into ¼-inch (0,5 cm) slices so they cook quickly.
- Lean ground beef is what I usually use. However, this recipe would also work nicely with any leftover shredded beef or Italian sausage that you may have on hand.
- Romano chilies: If you can’t locate them, just use ordinary red bell peppers or roasted peppers. They’re longer, thinner, and sweeter than bell peppers.
- Technically, any kind of starchy potato can be used to produce these potatoes. But russets are the way to go if you want the greatest skillet potatoes. They don’t crumble and are fluffy, soft, and dry. Red or Yukon potatoes can be used in their place if russet potatoes aren’t available. Cut them into ¼-inch (0,5 cm) slices so they cook quickly.
- Lean ground beef is what I usually use. However, this recipe would also work nicely with any leftover shredded beef or Italian sausage that you may have on hand.
- Romano chilies: If you can’t locate them, just use ordinary red bell peppers or roasted peppers. They’re longer, thinner, and sweeter than bell peppers.
Helpful Tips
- Like sausage from Italy? Use it in its place! Or give ground chicken a try.
- Top with a dollop of garlicky tzatziki or a fried egg.
- Serve with a creamy cucumber salad or a large green salad dressed with a caesar dressing.
- Add additional vegetables: Use of green beans, zucchini, carrots, or green peas is advised.
- Turn it vegan or vegetarian: Just leave out the meat and use vegetable broth instead of chicken stock to produce a vegetarian version. Leave out the cheese or use vegan cheese to make a vegan version.
- Increase the heat by adding twice as much chili flakes.
- Use block cheese rather than pre-grated cheese. You may make sure the cheese melts completely and gets as smooth and silky as possible by grating it yourself.
Leftovers and Storage
- Fridge: You may store your steak and potatoes for up to three days in the refrigerator for a delightful encore. They’ll stay tasty and be ready for your next meal.
- Freeze for a Later Feast: This dish keeps well in the freezer for up to three months when stored in airtight containers if you’re planning a lengthy meal.
Try This Delicious recipes
- Pistachio Crusted Salmon
- Chicken Kofta Kebab
- Classic French Chicken Stew
- Classic French Chicken Stew
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1.8 pounds/800 g potatoes, preferably russets
- 2 Romano peppers, chopped
- 1.1 pounds/500 g lean ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp each: sweet paprika, black pepper, Italian seasoning
- ½ tsp each; salt, chili flakes
- 2 tbsp dubble concentrated tomato paste
- 2 tbsp chopped parsley, more for serving
- 2 cups chicken broth
- 1 ½ cups/180 g grated cheddar
Instructions
- Complete all the preparations before to beginning to cook. After peeling, split the potatoes in half lengthwise, and then slice them into ¼ inch/0.5 cm thick pieces. Mince the garlic and finely cut the parsley and onion. Halve the Romano peppers lengthwise, remove the seeds, and thinly slice.
- In a big, nonstick pan, heat the oil and butter over medium-high heat. After adding the potatoes, boil them for 6 to 8 minutes, or until they are golden brown all over. Take out of the skillet.
- Add the peppers to the same skillet and sauté for 3 minutes, or until they begin to soften. Add the ground beef, split it up into chunks, and cook for approximately two minutes, or until it starts to brown.
- Add the onion and garlic, and sauté for two minutes, or until fragrant. Add the Italian seasoning, pepper, paprika, chili flakes, and salt. Add tomato and stir.
- Gently mix the potatoes and parsley together until well incorporated. Add the chicken stock, place a lid on it, and simmer the potatoes until they are soft, about ten minutes.
- When it’s cooked, top with cheddar, cover, and allow to melt entirely.
- Add some parsley and chilli flakes on top. Serve fresh out of the oven with a generous side salad. Have fun!