One Skillet Cheesy Beef and Potatoes are thinly sliced potatoes, savory ground beef, and ample cheese drizzled with a creamy ranch sauce. Made easy in one skillet, this meal is a spin on the classic Beef Stroganoff.
If you are looking for more delicious beef dinners ready in 30 minutes or less, then I have a solution! Check out my Beef and Cheese Chimichangas that are fried to golden perfection and my simple but tasty One Pot Chili Mac and Cheese.
Table of contents
I have cooked more ground beef dinners than I can count. When you have a large family and kids with a big appetite, ground beef is a go-to option. It is easily accessible, affordable, and lasts forever in the freezer!
But how do you keep everyone from groaning about another beef night? Mix it up! This One Skillet Cheesy Beef and Potatoes recipe is a great way to do just that!
It is mixed with creamy Velveeta cheese for a savory comfort meal. Cooked on the stovetop in one pan, this one skillet beef and potatoes meal will become a family favorite and a busy cook's top recipe!
Gather the Ingredients for One Skillet Cheesy Beef and Potatoes:
- Potatoes: Use up those Russet potatoes in the fridge. Slice into ¼ inch slices for quick cooking.
- Ground Beef: Brown the meat and drain the grease before adding other ingredients to the skillet.
- Onion: Diced and sautéed.
- Velveeta Cheese: It is basically made for this recipe because it perfectly melts and blends. Use cubed or shredded.
- Milk: Use 2% for a creamy mixture.
- Chicken Broth: For added flavor. You can also use this or water if the mixture gets too thick.
- Cheddar cheese: Throw shredded on top when you are just about done.
- Green Onions: Chopped and used as an optional garnish.
- Ranch dressing: Optional to drizzle over the top of individual bowls for an added pop of flavor!
How to easily peel potatoes:
One Skillet Cheesy Beef and Potatoes require peeled Russet potatoes. There are lots of ways to prepare potatoes for cooking but here is a quick and easy method.
Before you do anything, wash your potatoes. A vegetable brush will help to easily scrub away any visible dirt. Dry the potatoes so they are not slippery while you are cutting.
I strongly recommend the Y-Peeler for ease when peeling potatoes. It has a sturdy hold and is definitely safer than using a knife. It also cuts close to the skin, so you do not lose too much of the potatoes while peeling.
Variations for the One Skillet Cheesy Beef and Potatoes:
This One Skillet Cheesy Beef and Potatoes recipe is super versatile. You can add or omit whatever suits you. Here are some ideas to make the best version for you and your family!
Vegetables: For added nutrients, you can throw in whatever veggies you have in the fridge. Bell peppers, carrots, tomatoes, and even mushrooms would taste great in this one skillet meal.
Potatoes: Consider using Yukon or sweet potatoes in place of Russet.
Meat: Throw some precooked bacon bits into the mix!
Flavor: Swap out water or chicken broth for beef broth for a more savory taste. Worcestershire would add an outstandingly rich umami flavor.
What to serve with the cheesy beef and potatoes:
This is definitely a meal all by itself. Adding a quick side salad or vegetable is always a great idea too! You can serve it with a delicious garlic bread like this Garlic Butter Pull Apart Bread or this Cheesy Garlic Bread.
- 3 medium Russet potatoes, peeled and sliced in ¼ inch slices
- 1 pound Ground beef
- 1 medium Onion, diced
- 1 cup Velveeta cheese, cubed or shredded
- 2 cups Milk, 2%
- 1 cup Water, or chicken broth
- 2 cups Cheddar cheese, shredded
- ½ cup Green onions, chopped (optional for garnish)
- Ranch dressing (optional to drizzle over the top)
- 1 tablespoon Seasoned salt
- 2 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- Peel the russet potatoes with a vegetable peeler. Slice them into thin slices, no more than a ¼ inch thick. Set them aside.
- Use a large non-stick skillet with a lid, and heat over medium. Add the ground beef to the skillet and cook it until there is no longer any pink showing.
- Drain the excess grease out of the skillet. Add the chopped onions into the skillet with the beef and sauté for about two minutes.
- Next, add the Velveeta cheese into the skillet. Then pour in the milk. Mix this up until the cheese is melted. Add the water or chicken broth to help thin out the sauce mixture.
- Stir in all of the seasonings until it is fully combined.
- Now add the slices of potato directly into the sauce and gently stir until they are all covered.
- Turn the heat down to medium-low, and place the lid on the skillet. Simmer for 10 minutes.
- Uncover the skillet and gently lift up the potatoes (stir) to ensure they are not sticking to the bottom. If the sauce is too thick, or evaporated, add more chicken broth ½ cup at a time.
- Place the lid back on the skillet and simmer another 10 minutes.
- Open the lid and sprinkle the cheddar cheese and green onions over the top. Place the lid back on until the cheese melts.
- Potatoes should be fork tender and ready to serve. Drizzle ranch dressing over individual portions for an added pop of flavor. Enjoy!
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Amount Per Serving: Calories: 585Total Fat: 34gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 129mgSodium: 1633mgCarbohydrates: 30gFiber: 3gSugar: 8gProtein: 38g
This website provides approximate nutrition information as a courtesy and for convenience only.