One-Pan Beef and Potato Skillet – Easy Ground Beef Dinner

One-Pan Beef and Potato Skillet is a hearty, comforting dinner made with seasoned ground beef, tender golden potatoes, onions, garlic, and simple pantry seasonings. Everything cooks together in one skillet, making it a practical option for busy weeknights when you want a filling homemade meal without a sink full of dishes.

The potatoes become tender on the inside with lightly browned edges, while the beef adds savory flavor throughout the dish. A little beef broth helps the potatoes cook evenly, and fresh parsley adds a bright finish. Serve it as a complete meal or pair it with a simple vegetable or salad.

Recipe Overview

Why You’ll Love This Recipe

• One-pan convenience: The beef, potatoes, and seasonings cook in the same skillet, keeping cleanup simple.

• Budget-friendly ingredients: Ground beef and potatoes create a filling dinner without requiring expensive ingredients.

• Great texture: The potatoes become soft and fluffy inside while developing lightly golden edges.

• Easy to customize: Add vegetables, cheese, or extra seasoning to make the dish your own.

• Weeknight friendly: With straightforward preparation and familiar ingredients, this meal is easy to fit into a busy evening.

Ingredients

• 1 pound lean ground beef (85/15 works well)

• 1½ pounds Yukon Gold potatoes, cut into ½-inch cubes

• 1 tablespoon olive oil

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• ¾ cup beef broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon smoked paprika

• ½ teaspoon Italian seasoning

• ½ teaspoon onion powder

• ¾ teaspoon salt, or to taste

• ½ teaspoon black pepper

• 1 tablespoon butter

• 2 tablespoons chopped fresh parsley

• ½ cup shredded cheddar cheese (optional)

Ingredient Notes

Ground beef: An 85/15 ground beef blend provides good flavor without leaving excessive grease. Leaner beef also works.

Potatoes: Yukon Gold potatoes are a great choice because they hold their shape while becoming creamy inside. Red potatoes are another good option. Russet potatoes work too, although they are more likely to break apart.

Beef broth: This adds moisture and helps the potatoes cook through. Use low-sodium broth if you prefer more control over the salt.

Worcestershire sauce: A small amount adds savory depth and complements the beef.

Cheddar cheese: Optional, but it gives the skillet a creamy, cheesy finish.

How to Make One-Pan Beef and Potato Skillet

1. Prepare the potatoes.

Wash and dry the potatoes, then cut them into evenly sized ½-inch cubes. Keeping the pieces similar in size helps them cook at the same rate.

2. Brown the ground beef.

Heat a large 12-inch skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into small crumbles with a wooden spoon. Once browned and cooked through, transfer it to a plate. Drain excess grease if necessary.

3. Cook the onions and potatoes.

Add olive oil to the same skillet. Stir in the diced onion and potatoes. Cook for about 5–7 minutes, stirring occasionally, until the onions soften and the potatoes begin developing golden edges.

4. Add the seasonings.

Stir in the minced garlic, smoked paprika, Italian seasoning, onion powder, salt, and black pepper. Cook for approximately 30 seconds, just until fragrant.

5. Simmer until the potatoes are tender.

Return the browned beef to the skillet. Add beef broth and Worcestershire sauce, stirring to combine. Bring the liquid to a gentle simmer.

Cover the skillet, reduce the heat to medium-low, and cook for 12–15 minutes. Stir occasionally and check the potatoes with a fork. They should be tender without falling apart. If the skillet becomes dry before the potatoes are cooked, add a small splash of broth.

6. Finish and serve.

Remove the lid and stir in the butter. If using cheddar cheese, sprinkle it over the skillet and cover for another 1–2 minutes until melted. Finish with fresh parsley and serve warm.

Expert Tips

• Cut potatoes evenly: Smaller, uniform cubes cook faster and more consistently.

• Brown the beef first: This develops savory flavor and prevents the meat from becoming pale and steamed.

• Avoid overcrowding: Use a large skillet so the potatoes have enough room to develop golden edges.

• Control the heat: Keep the skillet at a gentle simmer after adding broth. Excessive heat can evaporate the liquid before the potatoes soften.

• Use a lid: Covering the skillet traps steam, helping the potatoes cook through.

• Check the potatoes: Test a few pieces with a fork before removing the skillet from the heat.

Common Mistakes to Avoid

• Using oversized potato cubes: Large pieces take longer to cook and may remain firm in the center.

• Adding too much broth: Excess liquid can make the finished skillet soupy. Start with the recommended amount and add more only if needed.

• Cooking on high heat throughout: The potatoes may brown too quickly before becoming tender.

• Skipping seasoning: Potatoes absorb seasoning, so taste the finished dish and adjust salt and pepper before serving.

Easy Variations

• Cheesy beef and potato skillet: Add shredded Monterey Jack or cheddar during the final minutes.

• Spicy version: Add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes.

• Beef and vegetable skillet: Stir in diced bell peppers, mushrooms, or frozen peas.

• Tex-Mex version: Replace Italian seasoning with taco seasoning and finish with cheddar and sliced green onions.

• Garlic butter version: Increase the garlic slightly and finish with an extra tablespoon of butter.

Ingredient Substitutions

• Ground turkey: Replace ground beef with ground turkey for a milder flavor.

• Red potatoes: Substitute Yukon Gold potatoes with red potatoes in equal amounts.

• Chicken broth: Use chicken broth if beef broth is unavailable. The overall flavor will be slightly lighter.

• Fresh garlic: Use ¾ teaspoon garlic powder if fresh garlic is unavailable.

• Dairy-free option: Skip the butter and cheese or use suitable dairy-free alternatives.

What to Serve With It

This beef and potato skillet is filling on its own, but a few simple sides can round out the meal.

• Green beans: Their fresh, slightly crisp texture balances the hearty beef and potatoes.

• Garden salad: A simple salad with a light vinaigrette adds freshness.

• Steamed broccoli: A convenient vegetable side that pairs naturally with beef.

• Dinner rolls: Soft rolls are useful for soaking up the flavorful juices.

• Roasted carrots: Their natural sweetness complements the savory seasoning.

Storage & Reheating

Refrigerator: Allow leftovers to cool slightly, then transfer them to an airtight container. Refrigerate within 2 hours and use within 3–4 days.

Freezing: Freeze cooled portions in freezer-safe containers for up to 2 months for best quality. Potatoes may become slightly softer after thawing.

Reheating: Reheat in a covered skillet over medium-low heat with 1–2 tablespoons of beef broth or water. Stir occasionally until heated throughout. You can also microwave individual portions in a covered microwave-safe dish, stirring halfway through.

For food safety, reheat leftovers to 165°F.

Frequently Asked Questions

1. What potatoes work best for a beef and potato skillet?

Yukon Gold potatoes are an excellent choice because they become creamy inside while holding their shape. Red potatoes are another good option.

2. Can I make this recipe with ground beef straight from the freezer?

Thaw the ground beef safely in the refrigerator before cooking. This makes it easier to brown evenly and ensures more consistent cooking.

3. How do I know when the potatoes are fully cooked?

Insert a fork into a few potato cubes. It should slide through easily without the pieces becoming mushy.

4. Can I make this skillet without cheese?

Absolutely. The cheese is optional. The beef, potatoes, garlic, and seasonings provide plenty of savory flavor without it.

5. Can I prepare the ingredients ahead of time?

Yes. Dice the onion, mince the garlic, and cut the potatoes ahead of time. Keep prepared potatoes submerged in cold water in the refrigerator, then drain and thoroughly dry them before cooking.

6. Can I use a cast-iron skillet?

Yes. A well-seasoned cast-iron skillet works especially well for browning the beef and potatoes. Keep the heat controlled during the covered simmer.

Final Thoughts

This One-Pan Beef and Potato Skillet brings together simple ingredients in a comforting, satisfying dinner. With browned ground beef, tender potatoes, and savory garlic seasoning, it’s an easy recipe to keep in your weeknight dinner rotation. Add your favorite vegetables or a little melted cheese to make it your own.