Beef Noodle Skillet

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.

Beef noodle skillet with broccoli and cheddar cheese.

About The 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?

Egg noodles are my favorite here—they have a luxurious, silky quality that goes well with the cream-laced 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.

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. Parmesan, mozzarella, gouda, or gruyere would all be great. And although I haven’t tried it, I think blue cheese might be killer!

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

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Beef Noodle Skillet


  • Author: Christine Pittman
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American

Description

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!


Ingredients

  • 1 Tbsp. olive oil

  • 1 lb. ground beef (see note)

  • 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 beef broth

  • 1 (14.5-oz.) can diced tomatoes

  • 3/4 cup whipping cream

  • 1 1/2 tsp. Worcestershire sauce

  • Zest of 1 lemon

  • 1 cup shredded Cheddar, Monterey Jack, or a Cheddar-Jack cheese blend

  • 1 green onion, sliced


Instructions

  1. In a very large skillet, heat the oil over medium heat.

  2. Add the beef and, using a spatula, press the beef into an even, flat layer in the pan. Let cook untouched for 4 minutes.

  3. 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.

  4. Stir in the broccoli, noodles, broth, tomatoes, and cream. 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.

  5. Remove from the heat and stir in the lemon zest. Sprinkle on the cheese. Cover and let stand until the cheese melts, about 2 minutes.

  6. Sprinkle with the green onion and serve.

Notes

I like to use 85% lean, but whatever you like will work for this recipe. You can even use ground pork, chicken, or turkey.

Beef Noodle Skillet

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