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Cheesy Beef Skillet with Roasted Veggies in Cast Iron

Cheesy Beef Skillet with Roasted Veggies

This Cheesy Beef Skillet with Roasted Veggies is the ultimate one-pan dinner—savory seasoned ground beef, tender caramelized vegetables, and a blanket of melted Italian cheese, all cooked together in a single skillet. Ready in just 30 minutes, this meal proves that fast can still be fantastic. The eggplant becomes creamy and rich as it roasts, while bell peppers, zucchini, and mushrooms add color, texture, and nutrients. A blend of mozzarella, provolone, and Parmesan creates that perfect cheesy finish that pulls apart with every bite. Whether you’re looking for a quick weeknight dinner, a low-carb meal option, or a crowd-pleasing dish to serve with crusty bread, this skillet delivers. Best of all, minimal cleanup means more time to enjoy your meal.

 

  • Total Time: 30 minutes
  • Yield: 4-6 servings

Ingredients

For the Beef Base:

  • 1½ pounds ground beef (80/20 blend)
  • 1 medium sweet onion, diced
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1½ teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon chipotle powder (optional)
  • ½ teaspoon dried thyme

For the Roasted Vegetables:

  • 1 medium eggplant, cut into ½-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 medium zucchini, halved lengthwise and sliced into half-moons
  • 1 cup quartered cremini mushrooms
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano

For the Cheesy Finish:

  • 2 cups shredded Italian cheese blend (mozzarella, provolone, Parmesan)
  • ¼ cup fresh basil, chiffonade (thinly sliced)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Position and preheat: Position an oven rack in the upper third of your oven. Preheat the broiler to high. If you’re using a standard oven instead of a broiler, preheat to 450°F.
  2. Season the vegetables: In a large bowl, combine the eggplant cubes, bell pepper pieces, zucchini half-moons, and quartered mushrooms. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon dried oregano. Toss thoroughly to ensure every piece is coated. Set aside while you start the beef.
  3. Brown the beef: Heat a large (12-inch) oven-safe skillet over medium-high heat for 2 minutes. Add the ground beef and diced onion. Cook, breaking up the beef with a wooden spoon, until the beef is browned and the onion is translucent, about 5-7 minutes. Drain any excess fat, leaving about 1 tablespoon in the pan for flavor.
  4. Build the flavor base: Reduce heat to medium. Add the sliced garlic, tomato paste, Worcestershire sauce, smoked paprika, chipotle powder (if using), dried thyme, and the remaining ½ teaspoon of kosher salt. Stir continuously for 2 minutes until the tomato paste darkens and the garlic becomes fragrant. The mixture should look glossy and cohesive.
  5. Add the vegetables: Spread the beef mixture evenly across the bottom of the skillet. Arrange the seasoned vegetables in an even layer on top of the beef. Do not stir—this allows the vegetables to roast rather than steam.
  6. Initial roast: Place the skillet in the oven (under the broiler or in the preheated 450°F oven) and cook for 8-10 minutes, until the vegetables are tender and beginning to char at the edges. The eggplant should be soft and creamy, and the mushrooms should have released their liquid.
  7. The cheesy finish: Remove the skillet from the oven. Sprinkle the shredded Italian cheese blend evenly over the entire surface. Return to the oven for 2-3 minutes under the broiler (or 3-4 minutes at 450°F) until the cheese is melted, bubbly, and golden brown in spots.
  8. Rest and garnish: Let the skillet rest for 5 minutes outside the oven. This allows the cheese to set slightly and the flavors to meld. Sprinkle with the fresh basil and parsley just before serving.
  9. Serve with flair: Serve directly from the skillet, scooping deep to get all the layers. Pair with crusty bread, over rice, or enjoy as a stand-alone low-carb meal.

Notes

  • Eggplant Tips: Eggplant becomes creamy and rich when roasted. Don’t skip it—it adds wonderful texture and soaks up the beef flavors beautifully.
  • Drain the Fat: After browning the beef, drain excess fat but leave about 1 tablespoon. This ensures flavor without greasiness.
  • Don’t Stir the Vegetables: Arranging them on top without stirring allows them to roast and caramelize rather than steam in the beef juices.
  • Watch the Broiler: Broilers vary in intensity. Watch the cheese during the final minute to prevent burning.
  • Make It Spicy: Add 1-2 minced jalapeños with the garlic, use pepper jack cheese instead of Italian blend, and increase chipotle powder to 1 teaspoon.
  • Vegetable Substitutions: Try broccoli, asparagus, or butternut squash in place of any vegetables. Adjust cooking time as needed for denser vegetables.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-12 minutes.
  • Freezing: This dish freezes well for up to 2 months. Cool completely, portion into freezer-safe containers, and thaw overnight before reheating.

Find it online: https://juicymeatrecipes.com/cheesy-beef-skillet-with-roasted-veggies/