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Cilantro Beef and Pepper Skillet — Easy One-Pan Dinner

Prep 20 min Cook 40 min Difficulty 3/5

Hearty cilantro beef and pepper skillet — seared beef, potatoes, peppers, tomato sauce, finished with cilantro and scallions. Ready in ~60 minutes.

Why this recipe works

This Cilantro Beef and Pepper Skillet is a hearty, one-pan dinner of seared beef, potatoes, bell peppers and tomato sauce, finished with fresh cilantro and scallions. It suits home cooks who want a comforting, straightforward meal with minimal cleanup. Prep is about 20 minutes and cook time about 40 minutes; the recipe is flexible for swaps and make-ahead reheating.

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Key takeaways

Sear beef in batches for best browning.
Add cilantro and scallions at the end for freshness.
Use smaller beef pieces or a pressure cooker to shorten cook time.

Recipe guide

This Cilantro Beef and Pepper Skillet is a hearty, one-pan dinner of seared beef, potatoes, bell peppers and tomato sauce, finished with fresh cilantro and scallions. It suits home cooks who want a comforting, straightforward meal with minimal cleanup. Prep is about 20 minutes and cook time about 40 minutes; the recipe is flexible for swaps and make-ahead reheating.

A one-skillet dinner that combines seared beef, potatoes and bright cilantro for an easy weeknight meal.

  • Sear beef in batches for best browning.
  • Add cilantro and scallions at the end for freshness.
  • Use smaller beef pieces or a pressure cooker to shorten cook time.

Ingredients

Ingredients (serves 3–4): 1 lb beef chunks, salt and pepper; 2 tbsp neutral oil; 2 medium yellow onions, thinly sliced; 2 cloves garlic, minced; 2 medium potatoes, peeled and diced (1/2-inch); 1 large carrot, diced (1/2-inch); 2 green bell peppers, sliced; 1 medium tomato, chopped; 1 cup jarred tomato sauce; 1/2 cup water; 1/2 cup fresh cilantro, chopped; 1 bunch spring onions (scallions), sliced.

Quick method

Method: Pat beef dry, season with salt and pepper. Heat 2 tbsp oil in a large skillet over medium-high. Sear beef in batches until browned; transfer to a plate. Add more oil if needed, sauté sliced onions and garlic until translucent. Add potatoes and carrot; cook 5–7 minutes until edges soften. Stir in bell peppers and chopped tomato; cook 2–3 minutes. Return beef to skillet, add tomato sauce and 1/2 cup water. Bring to a simmer, cover and cook 15–20 minutes until beef and veg are tender. Uncover and simmer a few minutes to thicken, adjust seasoning. Stir in cilantro and spring onions just before serving.

Timing, tips & swaps

Timing & swaps: Prep 20 min, cook 40 min, moderate difficulty. For faster cooking use smaller beef pieces or pressure cooker (10–12 min high). Swap potatoes for sweet potatoes, bell peppers for poblano for more depth, or use crushed tomatoes if no jarred sauce.

Ingredients

  • 1 lb beef chunks
  • 2 pcs green bell pepper
  • 1 medium tomato
  • 1 cup jarred tomato sauce
  • 1/2 cup fresh cilantro (chopped)
  • 1 bunch spring onions (scallions)
  • 2 medium yellow onions
  • 2 medium potatoes
  • 1 large carrot
  • 2 cloves garlic

Instructions

  1. Cut beef into bite-sized pieces and pat dry; season with salt and pepper.
  2. Peel and dice potatoes and carrot into 1/2-inch pieces.
  3. Core and slice green bell peppers into strips; chop tomato.
  4. Thinly slice yellow onions and spring onions; mince garlic; chop cilantro.
  5. Heat 2 tablespoons oil in a large skillet over medium-high heat.
  6. Sear beef in batches until browned on all sides, transfer to a plate.
  7. Add a little more oil if needed, sauté yellow onions and garlic until translucent.
  8. Add potatoes and carrot, cook 5–7 minutes until edges begin to soften.
  9. Stir in bell peppers and chopped tomato, cook 2–3 minutes.
  10. Return beef to skillet, pour in tomato sauce and 1/2 cup water to loosen.
  11. Bring to a simmer, cover and cook 15–20 minutes until beef and vegetables are tender.
  12. Uncover and simmer a few minutes to thicken sauce if needed; adjust salt and pepper.
  13. Stir in chopped cilantro and sliced spring onions just before serving.

FAQs

When should I add the cilantro and spring onions? Yes—stir in chopped cilantro and sliced spring onions right at the end off the heat to keep bright color and flavor.
Can I make this ahead and reheat it? This keeps well in the fridge for 3–4 days; reheat gently on the stove with a splash of water to loosen the sauce.
What can I use instead of jarred tomato sauce? Use crushed canned tomatoes or passata in place of jarred tomato sauce; add a teaspoon of sugar if the tomatoes taste tart.