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Cowboy Skillet Recipe

Cowboy Skillet

Steven
This one-pan Cowboy Skillet is packed with seasoned ground beef, crispy golden potatoes, sautéed bell peppers and onions, and melted cheddar cheese. It's a hearty, satisfying meal that comes together in about 35 minutes with minimal cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 480 kcal

Equipment

  • 12-inch cast iron skillet - or large heavy-bottomed skillet with lid
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring spoons
  • Box grater - if shredding cheese from a block
  • Paper towels - for draining beef

Ingredients
  

  • 1 lb ground beef - 450g, 80/20 blend
  • 1 lb Yukon Gold potatoes - 450g, diced into 1/2-inch cubes
  • 1 medium yellow onion - diced
  • 1 green bell pepper - diced
  • 1 red bell pepper - diced
  • 3 cloves garlic - minced
  • 1 cup sharp cheddar cheese - 115g, shredded
  • 2 tablespoons olive oil - or vegetable oil
  • 2 tablespoons Worcestershire sauce - 30ml
  • salt - to taste
  • black pepper - to taste

For the Seasoning Blend

  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin

Optional Toppings

  • sour cream - for serving
  • hot sauce - for serving
  • sliced green onions - for serving
  • fresh cilantro - for serving

Instructions
 

  • Dice potatoes and vegetables, mince garlic, and combine spices in a small bowl.
  • Heat oil in a cast iron skillet over medium-high heat. Add diced potatoes in a single layer, season with salt and pepper, and cook undisturbed for 4-5 minutes to develop a golden crust. Stir and continue cooking for 5-7 minutes until tender and golden. Remove and set aside.
  • In the same skillet over medium-high heat, brown the ground beef, breaking into crumbles, for 6-8 minutes. Drain excess grease, leaving a thin coating.
  • Reduce heat to medium. Add onion and bell peppers, cooking for 4-5 minutes until softened. Add garlic and cook for 1 minute until fragrant. Stir in the spice blend and Worcestershire sauce, mixing well.
  • Return the cooked potatoes to the skillet and gently fold into the beef mixture. Cook for 2-3 minutes over medium heat to meld flavors, adjusting seasoning as needed.
  • Reduce heat to low. Sprinkle shredded cheddar over the top, cover, and let melt for 2-3 minutes until bubbly. Remove from heat and add optional toppings. Serve immediately from the skillet.

Notes

  • Don't overcrowd the skillet when cooking potatoes. If they're packed too tightly, they'll steam instead of crisp. Cook in two batches if needed.
  • Use freshly shredded cheese for the best melt. Pre-shredded bags contain starches that inhibit smooth melting.
  • Drain the beef well to prevent a greasy dish. Leaving too much fat dilutes the spice flavor.
  • Let potatoes sit undisturbed for the first 4-5 minutes to develop a golden crust before stirring.
  • Add garlic late in the cooking process to prevent burning, which can turn it bitter.
  • Season in layers for more complex flavor. Season the potatoes as they cook, then season the beef mixture separately.
  • For crispier potatoes, boil them for 3-4 minutes before adding to the skillet to parcook the interior, allowing the outside to get extra crispy.
  • Leftover storage: Cool completely and transfer to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.
  • Reheating tip: Add a splash of water or broth when reheating on the stovetop to keep the dish from drying out.
Keyword cast iron recipe, cowboy skillet, ground beef skillet, hearty meal, one pan dinner