If you like comforting one-pan meals, you’ll love my Beef Noodle Skillet. It’s homey, hearty, and delicious—perfect for any night of the week!
Here’s another great one-pan meal that the whole family will love.
It’s inspired by my Ground Beef and Rice Skillet, but uses egg noodles instead of rice. It’s also a little saucier, the better to slurp up the noodles. And it includes broccoli, so there’s no need to make a veggie to serve alongside. But it’s just as easy to make, easy to clean up, and easy to enjoy. Yay!
If you’re into one-pan dinners, you also might like my One-Skillet Mexican Dinner and my Southwest Chicken Skillet. And when you’re making dinner in just one pan, it helps to have a nice large skillet so everything fits without making a mess.
Type of Beef
I tend to buy 85% lean ground beef, but whatever kind you like or have on hand will do. You can even use ground pork, chicken, or turkey for this recipe. Or even a combination.
If you use chicken or turkey, though, because they’re a little bland compared to beef and pork, try adding a little extra Worcestershire sauce. It’ll help amp up the flavor.
And if your meat is still frozen, read this post for how to defrost ground beef.
What Kind Of Noodles?
You just can’t beat the comfort of egg noodles. I honestly think it’s egg noodles that we have to thank for the continuous popularity of Chicken Noodle Soup, you know? And so, egg noodles are my favorite in this skillet dinner recipe too. They’re comforting, and they also have a luxurious, silky quality that goes well with the creamy sauce. But if you have other noodles or pasta on hand, they’ll work too. Even whole wheat pasta would be good.
But if you use something other than egg noodles, check the recommended cooking time on the package and adjust the cooking time in the recipe accordingly. If it’s much longer than the 10 minutes that egg noodles usually take, you also might need to add a little more liquid. Keep your eye on it and add more liquid if it’s getting dry.
Add-Ins For Your Beef Noodle Skillet
The other main ingredient in my Beef Noodle Skillet is broccoli. It goes really well with the beef and the slightly creamy sauce.
But if you’re not a broccoli fan, no worries. Substitute cauliflower florets, sliced carrots, peas or pea pods, sliced or diced bell pepper, or asparagus. Almost any vegetable, or combination of vegetables, will work. If it’s one that’s super quick-cooking, though—like peas or asparagus—add it halfway through the noodle cooking time so it doesn’t get mushy.
For the topping, I use Cheddar or Jack cheese, or a combination. But again, you can use whatever you like or have on hand. Mozzarella, gouda, or gruyere would all be great. And I should tell you that if I happen to have Parmesan cheese in my fridge when I make this, I stir some in before topping the skillet with the shredded cheese, just 2 tablespoons adds a lot of depth.
While the skillet finishes cooking, warm up some crusty bread for sopping up the sauce. Then get ready to settle into a cozy, comforting dinner.
Enjoy! – Christine xo
Podcast Episode On Making Beef Noodle Skillet
Listen to learn how to make this recipe, along with some great tips from Christine:Print
If you like comforting one-pan meals, you’ll love my Beef Noodle Skillet. It’s homey, hearty, and delicious—perfect for the whole family on any night of the week!
- 1 Tbsp. olive oil
- 1 lb. ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 3/4 tsp. salt, plus more to taste
- 3/4 tsp. pepper, plus more to taste
- 3 cups bite-sized broccoli florets
- 8 oz. egg noodles
- 1 3/4 cups low-sodium beef stock
- 1 (14.5-oz.) can diced tomatoes
- 3/4 cup heavy whipping cream
- 1 1/2 tsp. Worcestershire sauce
- 1 tsp. chili powder
- 1/4 tsp. crushed red pepper flakes*
- 1 cup shredded Cheddar, Monterey Jack, or a Cheddar-Jack cheese blend
- 1 green onion, sliced
- In a very large skillet, heat the oil over medium heat.
- Add the beef and, using a spatula, press the beef into an even, flat layer in the pan. Let cook untouched for 4 minutes.
- Stir in the onion, garlic, salt, and pepper, breaking up the meat. Continue cooking, stirring occasionally, until the meat is cooked through and the onion is tender, 5 to 6 minutes.
- Stir in the broccoli, noodles, stock, tomatoes, cream, chili powder, and red pepper flakes. Bring to a boil over high heat. Reduce to a simmer, cover, and cook until the liquid is saucy but not soupy and the noodles and broccoli are tender, about 10 minutes.
- Remove from the heat. Sprinkle on the cheese. Cover and let stand until the cheese melts, about 2 minutes.
- Sprinkle with the green onion and serve.
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*If you don’t want to use the red pepper flakes because they have a bit of heat, use 1/4 to 1/2 teaspoon of smoked paprika instead.