My Mother always made hearty skillet dishes when I was young, but what I love in my version is the balance of meat and vegetables and the ease of cooking it all in one pan. It’s nostalgic and practical, and it reminds me of home-cooked meals without the fuss of multiple pots and pans. This Beef and Veggie Skillet is exactly that—a hearty, healthy dish that comes together quickly and leaves your kitchen smelling amazing. Juicy ground beef cooked with fresh vegetables, flavored with garlic, paprika, and a touch of soy sauce, makes this a weeknight favorite for me. 

This skillet dish is perfect when you want something warm and filling without spending hours in the kitchen. Even my kids love it because it’s flavorful but not too spicy. You get tender meat, crisp-tender veggies, and a light savory sauce that brings everything together.

I have made this recipe countless times. I use fresh vegetables whenever possible because they add flavor and color. Always, I choose lean ground beef for a healthier touch, and I like adding just a splash of broth to keep everything moist and flavorful.

You can serve this dish on its own for a low-carb meal, some over steamed rice for a filling lunch, also with mashed potatoes for a cozy dinner. Leftovers reheat beautifully, making it perfect for meal prep or a quick weeknight meal.

Its Perfect For:

• Busy weeknights when you want a quick dinner
• Meal prep for lunches or dinners during the week
• Family meals where everyone wants something hearty and healthy
• Pairing with simple sides like salads or bread
• Impressing guests with a colorful, flavorful skillet dish

Ingredients

• 1 lb (450g) ground beef
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup broccoli florets
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/4 cup beef or vegetable broth
• 1 tablespoon soy sauce (optional, for extra flavor)
• Fresh parsley, chopped (for garnish)

Kitchen Equipment You’ll Need

• Large skillet or frying pan (non-stick works best)
• Wooden spoon or spatula
• Measuring spoons and cups
• Knife and cutting board
• Medium bowl for marinating or tossing veggies
• Small saucepan if you want to thicken the sauce

How to Make Beef and Veggie Skillet

Step 1

Prepare the vegetables: Wash and dice all your vegetables, keeping them roughly the same size so they cook evenly. This ensures each bite has a good mix of flavors and textures.

Step 2

Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spatula. Cook until browned and fully cooked, about 5–7 minutes. Drain any excess fat if needed.

Step 3

Add aromatics: Push the beef to one side of the skillet. Add onion and garlic to the empty side and sauté for 2–3 minutes until fragrant and slightly softened. Then stir everything together so the flavors meld.

Step 4

Cook the vegetables: Add bell pepper, zucchini, and broccoli to the skillet. Sprinkle with smoked paprika, thyme, salt, and black pepper. Stir well to combine. Cook for about 5–7 minutes, stirring occasionally, until vegetables are tender but still slightly crisp.

Step 5

Add liquid: Pour in the broth and soy sauce if using. Stir and let simmer for 2–3 minutes so the flavors blend and the sauce slightly reduces, coating the beef and veggies.

Step 6

Finish and serve: Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving. Serve hot directly from the skillet for a cozy, one-pan meal.

Tips for the Best Beef and Veggie Skillet

• Use fresh vegetables whenever possible. Fresh veggies cook evenly and give the skillet a vibrant color. Frozen works too but may release extra water.
• Don’t overcrowd the pan. Cook the beef in batches if needed so it browns properly. This ensures a rich, savory flavor.
• Press garlic and onions together. Sauté them until fragrant before adding veggies to layer the flavors.
• Cut veggies uniformly. Dice everything roughly the same size so all ingredients cook at the same rate.
• Adjust seasoning gradually. Taste as you go, especially if using soy sauce or broth, to avoid over-salting.
• Add broth last. Pouring in a little liquid at the end helps everything steam gently and keeps the beef tender.
• Garnish before serving. Fresh parsley or green onions add color and freshness that make the dish look and taste even better.

Optional Ingredients

• Mushrooms for an earthy flavor
• Carrots for a bit of sweetness
• Green beans for extra crunch
• Red chili flakes if you like heat
• Bell pepper of any color for variety
• A splash of balsamic vinegar for depth

How to Serve Beef and Veggie Skillet

I love serving this Beef and Veggie Skillet right from the pan because it feels warm and comforting. The aroma itself invites everyone to the table, and it’s such a simple way to make the meal feel homey. I like to add a sprinkle of fresh parsley or green onions on top to brighten it up and make it visually appealing.

I sometimes serve it over fluffy white rice or quinoa. The grains soak up the juices from the skillet and make every bite satisfying. For a heartier meal, I’ll even serve it alongside roasted or steamed vegetables. This adds extra fiber and nutrition without taking away from the main flavors.

I also enjoy plating it on top of mashed potatoes or a baked potato. The veggies and beef create a hearty topping, and a little drizzle of broth or sauce over the top makes it feel restaurant-worthy without the effort. Sometimes I add a side of crusty bread to mop up any remaining juices—it’s such a cozy way to enjoy dinner.

Is Beef and Veggie Skillet Healthy?

Yes, this recipe is very healthy when made with lean ground beef and plenty of fresh vegetables. It’s rich in protein, vitamins, and minerals while being moderate in fat.

By controlling the oil and using a splash of broth instead of heavy cream, it’s naturally lower in calories than many skillet dishes. Plus, you get a full serving of vegetables in every bite, making it both filling and nutritious.

Variations and Substitutions

• Ground Turkey or Chicken: Swap the beef for ground turkey or chicken. Cook similarly, and it reduces fat while keeping protein high.
• Vegetarian Version: Use crumbled tofu or tempeh instead of meat. Sauté with spices and vegetables for a plant-based meal.
• Spicy Kick: Add chopped jalapeño or chili flakes. This gives the skillet a lively heat that pairs well with the sweetness of bell peppers.
• Cheesy Skillet: Sprinkle shredded cheddar or mozzarella on top just before serving. Let it melt slightly for a gooey, comforting version.
• Asian-Inspired: Add soy sauce, sesame oil, and ginger. Finish with a sprinkle of sesame seeds for an umami-rich flavor.
• Mediterranean Twist: Include zucchini, olives, and sun-dried tomatoes. Season with oregano and garlic for a Mediterranean flair.
• Potato Skillet: Dice small potatoes and cook with the beef. This makes it heartier and more filling for a one-pan dinner.
• Creamy Version: Stir in a little Greek yogurt or cream at the end. This adds richness and a smooth texture without overwhelming the flavors.

How to Store and Reheat

You can store leftover Beef and Veggie Skillet in an airtight container in the refrigerator for up to 3 days. Make sure it cools down before sealing to keep flavors fresh and prevent condensation.

To reheat, warm it gently in a skillet over medium heat. Add a splash of broth or water to prevent sticking and help everything heat evenly. You can also microwave it in short intervals, stirring in between to keep the vegetables crisp-tender.

Frequently Asked Questions About Beef and Veggie Skillet

Can I make this ahead of time?
Yes, you can fully cook the beef and veggies, then store them in the fridge for up to 3 days. When reheating, add a splash of broth to refresh the flavors and keep the vegetables tender. This makes it perfect for meal prep or busy weeknights.

Can I freeze it?
Absolutely! Place the cooled skillet in a freezer-safe container and freeze for up to 2 months. Reheat gently in a skillet over medium heat to prevent the veggies from becoming mushy, adding a little broth if needed.

Can I use other spices?
Yes, feel free to experiment with spices. Smoked paprika, thyme, oregano, cumin, or even chili powder can be added depending on the flavor you want. Just start with small amounts and taste as you go.

Is it low-carb?
Yes, without rice, potatoes, or other grains, this dish is naturally low in carbs. It’s high in protein and fiber, making it filling and balanced. You can also pair it with a green salad for an even lighter meal.

Beef and Veggie Skillet Recipe

Recipe by Maria MeyerCourse: Main DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Easy Beef and Veggie Skillet recipe with ground beef, fresh vegetables, and savory spices. Perfect for quick weeknight dinners, meal prep, and family meals.

Ingredients

• 1 lb (450g) ground beef

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 zucchini, diced

• 1 cup broccoli florets

• 1 teaspoon smoked paprika

• 1/2 teaspoon dried thyme

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon black pepper

• 1/4 cup beef or vegetable broth

• 1 tablespoon soy sauce (optional, for extra flavor)

• Fresh parsley, chopped (for garnish)

Directions

• Prepare the vegetables: Wash and dice all your vegetables, keeping them roughly the same size so they cook evenly. This ensures each bite has a good mix of flavors and textures.
• Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spatula. Cook until browned and fully cooked, about 5–7 minutes. Drain any excess fat if needed.
• Add aromatics: Push the beef to one side of the skillet. Add onion and garlic to the empty side and sauté for 2–3 minutes until fragrant and slightly softened. Then stir everything together so the flavors meld.
• Cook the vegetables: Add bell pepper, zucchini, and broccoli to the skillet. Sprinkle with smoked paprika, thyme, salt, and black pepper. Stir well to combine. Cook for about 5–7 minutes, stirring occasionally, until vegetables are tender but still slightly crisp.
• Add liquid: Pour in the broth and soy sauce if using. Stir and let simmer for 2–3 minutes so the flavors blend and the sauce slightly reduces, coating the beef and veggies.
• Finish and serve: Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving. Serve hot directly from the skillet for a cozy, one-pan meal.