I’ve always believed that the best meals are born in one pan, where flavors mingle and memories seem to simmer right alongside the ingredients. This particular dish has roots in the kind of cooking I grew up watching my mother do—simple, hearty, and meant to feed a hungry crowd. I can still picture her in our old farmhouse kitchen, moving a wooden spoon through a skillet like it was second nature, the sound of sizzling filling the room while the scent of onions and peppers coaxed everyone to the table.
Over the years, I’ve carried that same approach into my own kitchen. Now in my sixties, with more time to cook slowly and thoughtfully, I’ve found myself returning to recipes like this—ones that ask for no more than honest ingredients, a bit of patience, and the willingness to taste as you go. This creamy ground beef and potato skillet is my modern take on that old-fashioned comfort food. It’s rich without being heavy, colorful without being fussy, and wonderfully adaptable for whatever vegetables you have on hand.
I first made this version for a neighbor’s lunch gathering, thinking it would be a simple weekday dish. To my surprise, it stole the show. People went back for seconds, then thirds, asking what gave it that velvety texture and balanced seasoning. The truth? It’s all in the gentle simmer, allowing the potatoes to soak up that creamy broth while the peppers stay just crisp enough to add life to every bite.
Cooking this reminds me that food doesn’t have to be complicated to be beautiful. One skillet, a handful of fresh ingredients, and a little care—that’s all you need for something truly satisfying.
Short Description
A cozy one-pan dish with tender golden potatoes, seasoned ground beef, colorful bell peppers, and a luxuriously creamy sauce—perfect for busy nights or casual gatherings.
Key Ingredients
- 1 lb ground beef
- 4 medium golden potatoes, cut into chunky pieces
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1 small onion, chopped (optional)
- 1 cup beef broth
- 1 cup heavy cream or half-and-half
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon flour (optional, for thickening)
Tools Needed
- Large, heavy-bottomed skillet with lid
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
Cooking Instructions
Step 1: Cook the Potatoes
Heat olive oil in a large skillet over medium heat. Add the potato chunks and cook for 8–10 minutes, stirring occasionally, until the edges start to brown and the centers begin to soften. If they brown too quickly, reduce the heat slightly.
Step 2: Add Beef and Veggies
Stir in the ground beef, onion, and bell peppers. Break the beef apart as it cooks, about 6–8 minutes, until browned and the vegetables are tender. Drain any excess fat, leaving just a small amount for flavor.
Step 3: Make the Sauce Base
Sprinkle flour over the mixture (if using) and stir for 30 seconds to coat. Slowly pour in the beef broth while stirring to prevent lumps. Add heavy cream, garlic powder, salt, and black pepper.
Step 4: Simmer and Thicken
Reduce heat to low and cover. Let the skillet simmer for 5–7 minutes, stirring once or twice, until the potatoes are fork-tender and the sauce thickens to a creamy consistency. If it thickens too much, add a splash of broth or cream.
Step 5: Serve Hot
Spoon into bowls and enjoy immediately, garnished with fresh parsley if desired.
Why You’ll Love This Recipe
Flavorful Comfort: Creamy sauce and tender potatoes pair beautifully with seasoned beef and sweet bell peppers.
One-Pan Wonder: Minimal cleanup with maximum flavor.
Family-Friendly: Balanced seasoning makes it appealing to all ages.
Customizable: Easily adapt with other vegetables or leaner meats.
Filling but Balanced: Satisfies hunger without feeling too heavy.
Mistakes to Avoid & Solutions
Overcrowding the Pan: Too many potatoes at once can steam instead of brown. Cook in batches if needed.
Undercooked Potatoes: Test with a fork before serving; if still firm, add a splash of broth and cook longer.
Too Thick Sauce: Add extra cream or broth gradually while stirring.
Bland Flavor: Season in layers—lightly salt potatoes, then taste again after adding sauce.
Peppers Turning Mushy: Add them slightly later if you prefer them with more bite.
Serving and Pairing Suggestions
Serve as a standalone main with crusty bread.
Pair with a simple green salad for freshness.
Offer alongside roasted vegetables for a colorful table.
For drinks, try a light red wine, iced tea, or sparkling water with lemon.
Great for family-style serving in the skillet right at the table.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container up to 3 days.
Freeze: This dish freezes well for up to 2 months—cool completely before sealing.
Reheat: Warm gently on the stovetop over low heat with a splash of cream or broth to restore the sauce.
Microwave: Use medium heat in 1-minute intervals, stirring between each.
FAQs
1. Can I use sweet potatoes instead of golden potatoes?
Yes, though they’ll cook faster and add a sweeter flavor profile.
2. Can I make this dairy-free?
Substitute coconut cream or unsweetened oat cream for heavy cream.
3. What can I use instead of beef?
Ground turkey, chicken, or even plant-based crumbles work well.
4. How do I make it spicier?
Add red pepper flakes, diced jalapeños, or a splash of hot sauce when cooking the beef.
5. Can I cook this in the oven instead?
Yes, after browning the beef and potatoes, transfer to an oven-safe dish, add sauce, and bake at 375°F for 20–25 minutes.
Tips & Tricks
Cut potatoes into similar sizes for even cooking.
Use a mix of red, yellow, and green peppers for visual appeal.
If short on time, parboil potatoes for 5 minutes before adding to the skillet.
For extra richness, stir in a handful of shredded cheese before serving.
Recipe Variations
Cheesy Beef Skillet: Add 1 cup shredded cheddar during the last 2 minutes of cooking.
Italian Twist: Swap garlic powder for Italian seasoning and use mozzarella cheese.
Low-Carb Version: Replace potatoes with cauliflower florets, adjusting cooking time.
Mushroom Lover’s: Add 1 cup sliced mushrooms with the peppers for a deeper umami flavor.
Final Thoughts
This creamy ground beef and potato skillet is simple enough for a weeknight yet special enough to share with friends. I love that every bite tells a little story: the sweetness of peppers, the heartiness of beef, the comfort of potatoes, and that luxurious cream tying it all together. Cooking it fills the kitchen with the kind of aroma that makes family wander in, asking when it’ll be ready.
For me, this recipe is proof that the old ways of cooking—slow, careful, and with love—never go out of style. And while I’ve tried countless new dishes over the years, I keep coming back to this one. It’s unfussy, reliable, and deeply satisfying, the way comfort food should be. If you make it, I hope it becomes as much a part of your kitchen traditions as it has in mine.
Creamy Ground Beef And Potato Skillet
Print ThisIngredients
- 1 lb ground beef
- 4 medium golden potatoes, cut into chunky pieces
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1 small onion, chopped (optional)
- 1 cup beef broth
- 1 cup heavy cream or half-and-half
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon flour (optional, for thickening)
Instructions
Step 1: Cook the Potatoes
Heat olive oil in a large skillet over medium heat. Add potatoes and cook 8–10 minutes, stirring occasionally, until lightly browned and starting to soften.
Step 2: Add Beef and Veggies
Add ground beef, onion, and bell peppers. Cook 6–8 minutes, breaking up the beef, until browned and veggies are tender. Drain excess fat.
Step 3: Make the Sauce
Stir in flour (optional), then slowly add beef broth. Mix in heavy cream, garlic powder, salt, and pepper.
Step 4: Simmer
Reduce heat, cover, and cook 5–7 minutes until potatoes are tender and sauce is creamy. Add broth or cream if needed.
Step 5: Serve
Dish into bowls and serve hot, topped with parsley if desired.
