This hearty one-pan meal combines lean ground beef, diced potatoes, and broccoli in a rich cheese sauce. It is a practical solution for busy weeknights, providing a complete dinner with minimal cleanup.
List of ingredients
- 1½ tablespoon extra-virgin olive oil, divided – used for searing beef and sautéing potatoes.
- 1 pound lean ground beef – provides the main protein base.
- 1½ teaspoons kosher salt, divided – essential for seasoning both the meat and the vegetables.
- 1½ teaspoons garlic powder, divided – adds a savory depth to the dish.
- 1½ teaspoons onion powder, divided – complements the garlic for a well-rounded flavor.
- ½ teaspoon ground black pepper, divided – adds a mild heat.
- 1 tablespoon Worcestershire sauce – enhances the savory profile; use coconut aminos for a gluten-free version.
- 1 pound Yukon gold potatoes, cut into ½-inch dice – chosen for their buttery texture and ability to hold shape.
- 1 pound small frozen broccoli florets – use smaller pieces to ensure even cooking.
- 1 cup low-sodium chicken broth – provides the liquid base for simmering potatoes.
- 1 cup milk (2%) – creates a creamy sauce when combined with cheese.
- 6 ounces grated cheddar cheese, divided – adds richness and a melty finish.
step-by-step instructions
- Brown the beef: Heat a large, high-edged skillet over medium-high heat with ½ tablespoon of olive oil. Add the ground beef and season with ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, and 1 tablespoon Worcestershire sauce. Break the meat apart with a spoon and cook until browned, about 5 minutes.
- Prepare the skillet: Use a slotted spoon to transfer the cooked beef to a plate. If there is excessive grease remaining in the pan, wipe it out with a paper towel.
- Sauté the potatoes: Add 1 tablespoon of oil to the skillet over medium-high heat. Add the diced potatoes and season with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ¼ teaspoon black pepper. Sauté for 4-5 minutes.
- Simmer the potatoes: Pour 1 cup of chicken broth and 1 cup of milk over the potatoes and bring the mixture to a simmer. Cover the skillet with a lid and cook for 12 minutes, stirring occasionally to prevent sticking.
- Cook the broccoli: Stir in the frozen broccoli florets and cover the pan again. Continue cooking for another 15 minutes or until the potatoes are fork-tender, stirring occasionally.
- Combine and thicken: Return the browned ground beef to the skillet and stir in ¾ cup (half) of the cheddar cheese. Let the mixture simmer for 5 more minutes until the cheese is fully melted into the sauce.
- Melt the topping: Sprinkle the remaining cheese over the top of the mixture. Cover the pan to let the cheese melt, or place the skillet under a broiler for one minute if using an oven-safe pan.
Mastering the Skillet Technique
Achieve Uniform Potato Dicing
Cut the Yukon gold potatoes into consistent ½-inch cubes. This ensures that all potato pieces cook at the same rate, preventing some from turning to mush while others remain raw. Use a sharp chef’s knife and a stable cutting board for safety.
Optimize Beef Browning
Use medium-high heat to ensure the beef sears rather than steams. Breaking the meat into small crumbles with a meat masher or large spoon increases the surface area for browning. This process develops a deeper flavor profile through the Maillard reaction.
Manage Skillet Fat
Wiping out excessive grease after browning the beef prevents the final sauce from becoming oily. A slotted spoon helps remove the meat while leaving the fat behind for easy disposal. This step ensures the creamy sauce remains stable and smooth.
Simmering with a Tight Lid
Keeping the skillet covered during the potato and broccoli stages traps steam inside the pan. This steam is critical for softening the potatoes and thawing the frozen broccoli efficiently. Always replace the lid immediately after stirring to maintain the internal temperature.
Ingredient Substitutions for Variety
Choose Alternative Beef Cuts
While lean ground beef is recommended, you can use ground turkey or ground chicken for a leaner option. If using an 80/20 beef blend, be extra diligent about wiping the skillet after the first step. These alternatives maintain the structure of the meal while adjusting the fat content.
Swap Yukon Gold for Other Potatoes
Russet potatoes can be used but may break down more, resulting in a thicker, starchier sauce. Red potatoes are a great alternative for those who prefer a firmer texture that holds up during long simmers. Adjust the cooking time by a few minutes depending on the density of the potato.
Use Different Cheese Varieties
Sharp cheddar provides a bold flavor, while mild cheddar is better for children or those who prefer a subtle taste. Monterey Jack or Pepper Jack can be substituted for a creamier melt or a slight spicy kick. Mixing two types of cheese can add complexity to the sauce.
Try Non-Dairy Milk Options
Unsweetened cashew milk or soy milk can replace dairy milk for a plant-based creamy element. Avoid using sweetened versions, as they will clash with the savory beef and broccoli. Ensure the alternative milk is thickened enough to support the cheese emulsion.
Experiment with Fresh Broccoli
If using fresh broccoli, chop the florets into small pieces and add them later in the process. Fresh broccoli cooks faster than frozen, so reduce the final simmering time by about 5 minutes. This prevents the florets from becoming overcooked and losing their color.
Replace Worcestershire Sauce
Coconut aminos are a suitable gluten-free and soy-free alternative to Worcestershire sauce. A mixture of soy sauce and a drop of lemon juice can also provide the necessary salt and acidity. These substitutes maintain the savory depth required for the beef seasoning.
Serving and Pairing Ideas
Incorporate Fresh Garnishes
Sprinkle chopped fresh parsley or chives over the finished dish for a burst of color and freshness. Sliced green onions provide a mild bite that cuts through the richness of the cheese sauce. These additions make the skillet look more professional for guests.
Serve with a Side Salad
Pair this heavy skillet meal with a light side salad featuring mixed greens and a vinaigrette. The acidity of a lemon or balsamic dressing balances the creamy cheddar sauce. This addition provides necessary fiber and freshness to the overall plate.
Pair with Crusty Bread
Serve the dish alongside toasted sourdough or a warm French baguette. The bread is perfect for scopping up the remaining cheese sauce and beef crumbles from the plate. Garlic bread is another excellent pairing that complements the garlic powder in the recipe.
Storage and Preservation
Proper Refrigeration Steps
Allow the skillet to cool slightly before transferring leftovers to an airtight container. Store the meal in the coldest part of the refrigerator to maintain food safety. This dish will stay fresh and flavorful for up to 3 to 4 days.
Freezing the Skillet Meal
Portion the leftovers into freezer-safe glass containers or vacuum-sealed bags. Leave a small amount of space at the top of the container to allow for expansion during freezing. Label the containers with the date to ensure they are used within three months.
Thawing Instructions
Thaw frozen portions in the refrigerator overnight for the best texture and safety. Avoid thawing at room temperature to prevent bacterial growth. If you are in a hurry, the defrost setting on a microwave can be used before reheating.
Reheating for Best Quality
Stove-Top Reheating Method
Place the leftovers in a small pan over low to medium heat. Add a tablespoon of milk or broth to loosen the sauce, which may have thickened in the fridge. Stir gently to avoid breaking the potato cubes until heated through.
Microwave Reheating Tips
Heat the meal in short 30-second intervals, stirring in between. Covering the dish with a damp paper towel helps retain moisture and prevents the cheese from becoming rubbery. This method is fastest but can lead to uneven heating if not stirred.
Oven Reheating for Crusty Cheese
Place the meal in an oven-safe dish and cover with foil at 350 degrees Fahrenheit. Remove the foil for the last 5 minutes to let the cheese on top crisp up. This restores the golden-brown finish achieved during the initial broiling step.
Preparation and Efficiency Tips
Prepare Vegetables in Advance
Dice the potatoes and chop the broccoli a few hours before you plan to cook. Store the diced potatoes in a bowl of cold water to prevent oxidation and browning. Drain and pat them dry immediately before adding them to the hot oil.
Pre-measure Seasonings
Create small bowls for the beef seasoning and the potato seasoning before starting the heat. This prevents the beef from overcooking while you search for the salt or garlic powder. This organized approach, known as mise en place, reduces stress during the cooking process.
Use High-Sided Skillets
A deep skillet or a sauté pan with a lid is essential for this recipe. The high edges prevent the milk and broth from bubbling over during the simmering stages. A cast-iron skillet is ideal if you plan to finish the dish under the broiler.
Troubleshooting and Solutions
Preventing Potatoes from Sticking to the Pan
Ensure the oil is shimmering and hot before adding the diced potatoes. Avoid stirring the potatoes too frequently during the first few minutes of sautéing to allow a crust to form. Use a non-stick skillet if you find that potatoes consistently cling to the surface.
Avoiding Mushy Broccoli Florets
Add the frozen broccoli exactly 15 minutes before the end of the potato cooking time. If the broccoli florets are very small, you can reduce this to 10 minutes. This ensures the broccoli remains vibrant green and slightly tender rather than disintegrated.
Thickening a Sauce That Is Too Thin
If the sauce is too liquid after adding the beef, simmer the mixture uncovered for an additional 5 minutes. The evaporation process will concentrate the liquid and thicken the sauce. Alternatively, stir in an extra handful of grated cheese to increase the viscosity.
Preventing Cheese from Breaking
Add the cheese over low to medium heat rather than a rolling boil. Stirring the cheese in slowly prevents the fats from separating from the solids, which can cause a grainy texture. Maintaining a gentle simmer ensures a smooth, emulsified sauce.
Frequently Asked Questions
Can I use fresh broccoli?
Yes, you can use fresh broccoli. Cut it into small florets and add them about 5-8 minutes before the potatoes are fully tender, as fresh broccoli cooks faster than frozen.
Which skillet is best for this?
A cast-iron skillet is the best choice because it distributes heat evenly and is oven-safe for broiling. A deep stainless steel sauté pan is also a great option for the simmering stages.
How do I make this dairy-free?
Replace the milk with unsweetened almond or cashew milk and use a plant-based cheddar alternative. Ensure the vegan cheese is specifically designed for melting to achieve a similar consistency.
Can I use a different protein?
Ground turkey or ground chicken are excellent substitutes for beef. Follow the same seasoning and browning steps, though you may need less oil as turkey can be very lean.
Print
Cheesy Broccoli Ground Beef and Potato Skillet
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Grain-Free, Nut-Free
Description
This Cheesy Broccoli Ground Beef & Potato Skillet is a cozy, one-pan weeknight dinner. It’s creamy, savory, and loaded with diced potatoes and frozen broccoli for a feel-good, complete meal, finished with a sprinkle of melty cheese.
Ingredients
- 1½ tablespoon extra-virgin olive oil (divided)
- 1 pound lean ground beef
- 1½ teaspoons kosher salt (divided)
- 1½ teaspoons garlic powder (divided)
- 1½ teaspoons onion powder (divided)
- ½ teaspoon ground black pepper (divided)
- 1 tablespoon Worcestershire sauce
- 1 pound Yukon gold potatoes, cut into ½-inch dice
- 1 pound small frozen broccoli florets
- 1 cup low-sodium chicken broth
- 1 cup milk
- 6 ounces grated cheddar cheese (divided)
Instructions
- Step 1: Heat a large skillet with a high edge over medium-high heat and add ½ tablespoon oil.
- Step 2: Add the ground beef and season with ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper, and 1 tablespoon Worcestershire sauce; cook until browned, about 5 minutes.
- Step 3: Use a slotted spoon to scoop the cooked ground beef out onto a plate and wipe out any remaining excess fat from the skillet.
- Step 4: Add 1 tablespoon oil to the skillet over medium-high heat, add diced potatoes, season with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ¼ teaspoon ground black pepper, sauté 4-5 minutes, then pour in 1 cup broth and 1 cup milk, bring to a simmer, cover and cook for 12 minutes, stirring occasionally.
- Step 5: Add the frozen broccoli to the pot, stir together, cover and continue to cook for another 15 minutes or until the potatoes are fork-tender.
- Step 6: Add the cooked ground beef back to the skillet and stir in ½ of the cheese (about ¾ cup), then simmer for 5 more minutes.
- Step 7: Sprinkle the remaining cheese over the mixture and cover to melt, or broil in an oven-safe skillet for one minute.
Notes
For a gluten-free option, substitute coconut amionos for Worcestershire sauce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 367 kcal
- Sugar: 4 g
- Sodium: 914 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 78 mg