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Ground Beef Sheet-Pan Dinner: Simple to Fancy

Prep 15 min Cook 25 min Difficulty 2/5

One-pan ground beef dinner with potatoes, peppers, and Parmesan—easy to make and serve straight from the sheet pan.

Why this recipe works

This one-pan sheet-pan dinner uses ground beef, potatoes, peppers, and a handful of pantry staples. It’s built for weeknights and can feed a family or be scaled for leftovers.

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Key takeaways

One-pan sheet-pan dinner with ground beef
Includes potatoes, peppers, and Parmesan for easy flavor
Simple steps to go from base to fancy with minimal cleanup

Recipe guide

This one-pan sheet-pan dinner uses ground beef, potatoes, peppers, and a handful of pantry staples. It’s built for weeknights and can feed a family or be scaled for leftovers.

A simple sheet-pan dinner that tastes fussily fancy.

  • One-pan sheet-pan dinner with ground beef
  • Includes potatoes, peppers, and Parmesan for easy flavor
  • Simple steps to go from base to fancy with minimal cleanup

Ingredients overview

Gather 1.5 lb ground beef, 1.5 lb baby potatoes (halved), 2 bell peppers (sliced), 1 large onion (diced), 3 cloves garlic (minced), 3 tbsp olive oil, 2 tsp smoked paprika, 1 tbsp Worcestershire sauce, 1 tsp kosher salt, 1/2 tsp black pepper, 2 tbsp butter, 1/4 cup grated Parmesan, 2 tbsp chopped fresh parsley, optional lemon zest.

Step-by-step method

Roast potatoes on a lined sheet pan with 2 tbsp oil, paprika, salt, and pepper for 15 minutes. Sauté onion in remaining oil, add garlic and paprika, then brown beef with Worcestershire sauce, salt, and pepper. Add peppers to pan, spread beef over, roast 10–12 minutes more. Dot with butter, top with Parmesan, then melt. Finish with parsley and lemon zest if desired.

Serving and tips

Toss to distribute butter and cheese, then serve directly from pan. This serves about 5. Adjust salt and pepper to taste. Leftovers store in fridge for 3–4 days.

Ingredients

  • 1.5 pound ground beef
  • 3 tablespoon olive oil
  • 1 large onion, diced
  • 3 clove garlic, minced
  • 1.5 pound baby potatoes, halved
  • 2 medium bell peppers, sliced
  • 2 teaspoon smoked paprika
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon butter
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoon chopped fresh parsley
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 425°F (220°C) and line a large rimmed sheet pan with foil or parchment.
  2. Toss halved baby potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper on the sheet pan in a single layer.
  3. Roast potatoes for 15 minutes to start tenderizing.
  4. While potatoes roast, heat remaining 1 tbsp olive oil in a large skillet over medium-high heat and add diced onion; sauté until translucent, about 3 minutes.
  5. Add minced garlic and the remaining 1 tsp smoked paprika; cook 30 seconds until fragrant.
  6. Add ground beef to the skillet, break up with a spoon, sprinkle with Worcestershire sauce, 1/2 tsp salt and 1/4 tsp black pepper, and brown until no pink remains, about 6–8 minutes; drain excess fat if needed.
  7. After the first 15 minutes, remove sheet pan and scatter sliced bell peppers over the partially roasted potatoes.
  8. Spread the browned beef over the potatoes and peppers and return the pan to the oven; roast until potatoes are tender and peppers are softened, about 10–12 minutes.
  9. Dot the hot mixture with butter and sprinkle grated Parmesan over the top; let melt for 1–2 minutes in the oven.
  10. Remove from oven and toss gently on the pan to distribute butter and cheese.
  11. Finish with chopped fresh parsley and optional lemon zest; taste and adjust seasoning if needed.
  12. Serve straight from the sheet pan to feed 5.

FAQs

Can I make this ahead and reheat? Yes. Assemble the pan, refrigerate (unbaked) up to 1 day, then bake as directed.
What if I don’t have parchment or foil? Use a lightly oiled sheet pan and stir halfway to prevent sticking.
Can I use beef sausage or ground turkey? Yes, adjust cooking time: turkey may need a few extra minutes; sausage adds extra fat and flavor.