Cooking Tips
Cheesy Ground Beef Skillet with Melted Cheddar & Mozzarella
One-pan seasoned ground beef in a creamy cheese sauce, topped with bubbling melted cheddar and mozzarella — fast comfort food.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This is the fastest comfort food in the set: ground beef browned with onion, garlic, tomato paste and Worcestershire in one skillet, folded through a quick cream cheese and cheddar sauce, then blanketed with mozzarella and sharp cheddar and melted until bubbling. There is no pasta and no baking dish — the skillet goes from stove to table. Serve it with bread, rice or potatoes to catch the sauce, or eat it straight from the pan.
Ingredients
For the savory ground beef: 1 1/2 lb ground beef; 2 tbsp olive oil; 1 medium onion, finely diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 1/2 cup beef broth; 1 tbsp Worcestershire sauce; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp Italian seasoning; 1/2 tsp salt; 1/2 tsp black pepper.
For the creamy cheese sauce: 2 tbsp unsalted butter; 1/2 cup heavy cream; 1/4 cup cream cheese; 1/2 cup shredded cheddar cheese; 1/4 cup grated Parmesan cheese; 1/2 tsp garlic powder; 1/2 tsp Italian seasoning; salt and black pepper, to taste.
For the cheesy topping: 1 1/2 cups shredded mozzarella cheese; 1 1/2 cups shredded sharp cheddar cheese; 1/2 cup grated Parmesan cheese; 1/2 tsp dried oregano; 1/2 tsp dried parsley.
For garnishing: 2 tbsp fresh parsley, chopped; 1/4 tsp red pepper flakes (optional); freshly cracked black pepper; extra shredded cheddar cheese.
Method
Heat the olive oil in a large oven-safe skillet over medium-high heat. Soften the onion for 4 minutes, add the garlic for 30 seconds, then brown the ground beef until it reaches 160°F (71°C). Drain excess fat.
Stir in the tomato paste and cook for 1 minute, then add the beef broth, Worcestershire sauce, garlic powder, onion powder, smoked paprika, Italian seasoning, salt and pepper. Simmer for 3 minutes.
Lower the heat and stir in the butter, cream, cream cheese, cheddar and Parmesan until the sauce is smooth and creamy. Season to taste.
Top evenly with the mozzarella, sharp cheddar, Parmesan, oregano and dried parsley.
Cover and cook on low for 3–5 minutes until the cheese is melted and bubbling, or place under the broiler for 2–3 minutes for a golden top.
Garnish with parsley, red pepper flakes if using, black pepper and extra cheddar, and serve hot.
Cooking Tips
Drain the beef fat before building the sauce — otherwise the cheese sauce turns greasy.
Keep the sauce heat low once the cheese goes in; high heat makes cheese sauces grainy.
The broiler gives the best golden top, but watch it constantly — cheese goes from bubbling to burnt in under a minute.
Frequently asked questions
Can I add pasta or potatoes to this?
Yes — stir in cooked pasta or roasted potatoes before adding the cheese topping to turn it into a fuller meal.
How do I store leftovers?
Cool and refrigerate for up to 3 days. Reheat gently with a splash of cream or broth to loosen the sauce.