A large skillet with egg noodles, broccoli, and ground beef all cooked up and topped with cheddar cheese and green onion

Beef Noodle Skillet Recipe

  • Author: Christine Pittman
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


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!


Units Scale
  • 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


  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, 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.
  5. Remove from the heat. Sprinkle on the cheese. Cover and let stand until the cheese melts, about 2 minutes.
  6. 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.