Recipe

Weeknight Ground Beef Skillet (Traditional-Style)

A cozy, old-school ground beef and potato skillet with onions, garlic, and a savory pan gravy. One pan, familiar flavors, and dinner is on the table fast.

By Matt Campbell

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4.8

A cast iron skillet filled with browned ground beef, tender diced potatoes, and onions in a glossy brown gravy on a kitchen counter

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When people say they want a traditional ground beef dinner, they usually mean one thing: something that tastes like home, uses normal grocery store ingredients, and does not require a second pan, a blender, or a pep talk.

This weeknight-friendly skillet checks every box. We brown ground beef until it gets those crisp little edges, soften onions until they turn sweet, then simmer diced potatoes right in the same pan. The traditional-style part is the method: simple browning, simple seasoning, and a quick pan gravy built from the browned bits. Nothing fancy. Just solid, dependable comfort.

A wooden spoon stirring browned ground beef and onions in a skillet

Why It Works

One-pan comfort: Beef, potatoes, and gravy cook together so the flavor stacks up without extra dishes.
Real weeknight timing: Small-diced potatoes cook fast and soak up the savory broth.
Traditional flavor, not bland: Worcestershire, garlic, and a touch of tomato paste deepen the gravy without turning it into a different dish.
Flexible: Serve it as-is, spoon it over bread or rice, or top with a fried egg if you want to feel unstoppable.

Pairs Well With

Storage Tips

This is one of those dishes that somehow tastes even more “settled in” the next day.

Refrigerator

Cool leftovers, then store in an airtight container for up to 4 days.

Freezer

Freeze for up to 2 months.
Tip: potatoes can soften a bit after freezing. Still totally good, just more stew-like.

Reheating

Stovetop (best): Add a splash of broth or water and warm over medium-low, stirring gently so the potatoes stay in chunks.
Microwave: Cover loosely and heat in 45 to 60 second bursts, stirring in between. Add a splash of liquid if the gravy thickened.

Common Questions

What makes this “traditional-style”?

It is a classic American home-cooking skillet method: browned ground beef, onions, potatoes, and a simple gravy made from the pan drippings and browned bits. No cream soups, no complicated sauce, just straightforward comfort food technique.

Can I use a different potato?

Yes. Yukon Gold stays creamy and holds its shape. Russet works but breaks down more and thickens the gravy. If using russet, stir gently and check liquid levels.

Do I have to drain the fat?

If your beef is 80/20, you will likely want to drain off all but about 1 tablespoon. Too much fat makes the gravy greasy. Too little and you lose flavor, so keep a little.

How do I know the potatoes are done?

Pierce a piece with a fork. It should slide in easily with no crunch in the center. Start checking around 12 minutes. If the pan looks dry before they are tender, add a splash more broth and keep simmering.

Can I add vegetables?

Absolutely. Add 1 cup frozen peas or corn in the last 2 minutes. Or sauté sliced mushrooms with the onions for a deeper, earthier vibe.

Is this spicy?

No. If you want heat, add a pinch of red pepper flakes or a dash of hot sauce right at the end.

Can I make it gluten-free?

Yes. Use a gluten-free Worcestershire (some brands contain gluten) and double-check your broth. The cornstarch slurry is naturally gluten-free.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch, ideally with a lid)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring spoons

I love a big, ambitious cooking project, but on a random Tuesday I want something that behaves. This skillet is my “hands off the steering wheel for a second” dinner: brown beef, toss in potatoes, let it simmer, and suddenly the kitchen smells like somebody’s parent knew what they were doing. The first time I made it, I kept tasting the gravy like, wait, that is it? That is the whole trick? Turns out, a little patience on the browning step and a proper deglaze once the broth goes in will make ground beef taste like you tried way harder than you did.