One-Pan Beef and Noodle Skillet
When you're wiped out, this is dinner that feels complete without a sink full of dishes.
If you are tired, this is the kind of dinner that gets you from fridge to table without a lot of mental effort. It is a simple beef and noodle skillet with a savory sauce, tender noodles, and enough flexibility to use what you already have. Everything cooks in one pan, so cleanup stays easy too. Expect cozy, familiar flavors rather than anything fancy. It is best for a weeknight when you want something warm and filling, but you do not want to juggle multiple pots, sides, or complicated timing.
Ingredients
- 1 lb ground beef
- 1 unit yellow onion — small, diced
- 3 unit garlic cloves — minced
- 8 oz egg noodles
- 2 cup beef broth
- 1 cup water
- 1 cup frozen peas
- 1 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 0.5 tsp black pepper
- 1 pinch red pepper flakes — optional
- 0.5 cup milk
- 0.5 cup shredded cheddar cheese — optional, for a creamier finish
Method
- 1 Heat a large skillet over medium-high heat. Add the ground beef and onion, breaking up the beef as it cooks, until browned and the onion softens, about 6 to 8 minutes. Drain off extra fat if needed, then stir in the garlic for 30 seconds.
- 2 Add the tomato paste, Worcestershire sauce, salt, pepper, and red pepper flakes if using. Stir to coat the beef, then pour in the beef broth and water. Add the egg noodles and bring everything to a gentle boil.
- 3 Reduce the heat to medium-low, cover, and simmer for 8 to 10 minutes, stirring once or twice, until the noodles are tender and most of the liquid is absorbed.
- 4 Stir in the peas and milk. Cook uncovered for 1 to 2 minutes until the peas are hot. If you want it creamier, add the cheddar and stir until melted. Taste and adjust salt and pepper before serving.
Variations
- Vegetarian swap — Use a plant-based ground instead of beef and swap the beef broth for vegetable broth.
- Faster swap — Use chopped rotisserie-style cooked beef or leftover roast beef and reduce the simmer time by a few minutes since you only need to cook the noodles.
- Substitutions — Swap peas for frozen corn or chopped spinach, and use any short noodle that fits in your skillet if egg noodles are unavailable.
Notes
If the skillet looks dry before the noodles are tender, splash in a little more water. For a deeper savory flavor, let the beef brown well before adding the broth. This recipe is forgiving and works best when you keep the heat at a steady simmer, not a hard boil.
Equipment that helps
- Large deep skillet with a lid — It gives the noodles enough room to cook evenly without needing a second pot.
- Wooden spoon or spatula — It helps break up the beef and stir the noodles without scraping the pan too aggressively.
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