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


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 (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 low-sodium beef stock

  • 1 (14.5-oz.) can diced tomatoes

  • 3/4 cup heavy 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


  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, 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.


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