A cozy, hearty skillet dinner with roasted potatoes and a creamy beef-and-pepper gravy. Simple ingredients, big comfort—definitely a plate on repeat kind of meal.
Prefer to watch instead of read? The full recipe video is above — or scroll down for the step-by-step instructions.
Ingredients
- Ground beef – 36 oz
- Yellow onion – 1, diced
- Bell peppers – 4, diced (any colors)
- Potatoes – 15 small/medium, washed and diced
- Olive oil – for roasting + sautéing
- Heavy cream – ¾ cup
- Water – 1 cup
- Flour – 3 tablespoons (to thicken)
Seasonings for Potatoes
- Garlic powder
- Onion powder
- Salt & pepper
- Paprika
- Greek Freak seasoning (optional but great)
Instructions
Roast Potatoes
- Preheat oven to 400°F.
- Wash and dice the potatoes into bite-sized pieces.
- Toss potatoes with a drizzle of olive oil and your seasonings (garlic powder, onion powder, salt, pepper, paprika, and Greek Freak if using).
- Spread on a baking sheet in an even layer.
- Roast for about 45 minutes, stirring once halfway through, until golden and tender.
Cook the skillet
- While the potatoes roast, heat a drizzle of olive oil in a large skillet over medium heat.
- Add diced onion and bell peppers. Sauté until softened (about 5–7 minutes).
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
4. Sprinkle in the flour and stir well to coat everything. Cook for 1 minute (this gets rid of the raw flour taste).
5. Pour in the cream and water, stirring continuously until smooth.
6. Let it simmer for 3–5 minutes, until thickened into a creamy gravy.
Serve
- Spoon the creamy beef-and-pepper mixture over the roasted potatoes and serve warm.
Notes & Tips
- If the sauce gets too thick, add a splash of water and stir until it loosens up.
- Want more flavor? Try adding Italian seasoning or a pinch of red pepper flakes.
- Works great as leftovers—reheat with a small splash of water or cream.