Beef and Noodle Skillet
Try this delicious one-pot beef and noodle skillet recipe for an easy weeknight meal. Packed with flavors and super versatile!
This beef and noodle dish, similar to American chop suey, is a one-pot meal that can be enjoyed any night of the week. Bacon is cooked and then the beef is browned in the drippings with peppers and onions, then the noodles, tomatoes, broth, and seasonings are added and the dish is simmered to perfection.
I add some Italian seasoning for flavor and a dash of crushed red pepper flakes for heat. You can use mozzarella, cheddar, or another cheese for topping, or omit the cheese. Sprinkle with parsley or basil for a pop of color.
What You’ll Like About This Dish
One-pan simplicity. Everything cooks in one skillet—from bacon to noodles—for easy prep and cleanup.
Hearty and satisfying. Bacon, ground beef, pasta, and cheese make this a complete and filling meal.
Flexible and customizable. You can tweak the seasonings, add veggies, or adjust the heat to suit your taste.
Great for leftovers. This dish reheats beautifully and makes a perfect next-day lunch.
Ingredient Notes
- Bacon – Adds smoky flavor to the base and makes a rich foundation for browning the beef.
- Ground beef – Use 85–90% lean beef for best flavor and texture.
- Bell peppers and onion – A classic combo that adds color and sweetness.
- Garlic – Just a little for background flavor.
- Egg noodles – Medium egg noodles cook directly in the skillet with the sauce.
- Beef broth – Provides liquid for cooking the noodles and infuses them with flavor.
- Tomatoes and tomato sauce – Make up the base of the sauce; use diced tomatoes with juice.
- Italian seasoning – Adds a hint of herbs to balance the richness.
- Crushed red pepper flakes – Optional, for just a little heat.
- Mozzarella cheese – Optional topping for a cheesy, melty finish.
Steps to Make Beef and Noodle Skillet
- Cook the bacon in a large skillet until crisp. Remove and set aside.
- Brown the ground beef and onion in the bacon drippings. Add peppers and garlic and continue cooking until beef is no longer pink.
- Stir in the noodles, broth, tomatoes, tomato sauce, and seasonings. Bring to a simmer.
- Cover and simmer for 15 to 20 minutes, until noodles are tender and most of the liquid is absorbed.
- Stir in the bacon or sprinkle it on top. Add shredded cheese if using, and let it melt before serving.
Tips
- Dice bacon before cooking so it crisps faster and evenly.
- Add extra broth or water if needed—especially if the noodles absorb quickly.
- For extra heat, use hot Italian seasoning or double the crushed red pepper.
- Let the cheese melt off heat for a smooth, gooey topping without overcooking.
Recipe Variations
- Make it cheesy. Add 1 to 2 cups of shredded mozzarella, cheddar, or a cheese blend before serving.
- Skip the bacon. Use olive oil to sauté the beef and vegetables instead.
- Add veggies. Stir in a handful of spinach, frozen corn, or peas at the end of cooking.
- Swap the pasta. Use rotini, penne, or shells if you prefer—or even cooked rice.
- Make it spicy. Use hot Italian sausage in place of ground beef or add chopped jalapeño with the peppers.
Serving Suggestions
- Serve with garlic bread or a crusty baguette to mop up the sauce.
- Add a green salad or roasted vegetables to round out the meal.
- Pair with red wine, iced tea, or sparkling water with lemon.
- Include pickles, hot sauce, or Parmesan for extra table toppings.
How to Store
Refrigerate: Let the skillet cool completely, then transfer leftovers to an airtight container. Store for up to 4 days.
Freeze: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm gently in a skillet with a splash of water or broth, or microwave in short intervals, stirring between each.
Beef and Noodle Skillet
Ingredients
- 4 strips bacon, diced
- 1 pound ground beef, 85 to 90 percent
- 1/2 cup onion, chopped
- 1/4 cup green bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 1 teaspoon garlic, minced
- 8 ounces egg noodles, medium or wide, uncooked
- 1 1/2 cups beef broth
- 1 14.5-ounce can tomatoes , diced, with juice
- 8 ounces tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper
- Dash crushed red pepper flakes, optional
- 1 to 2 cups mozzarella cheese, shredded , optional
Instructions
- Place the bacon in a large skillet and place it over medium heat. Fry the bacon, turning frequently, until crisp, about 4 to 6 minutes. Remove the bacon to a paper towel-lined plate and set aside.
- Add the ground beef and onions to the drippings in the skillet. If you didn’t cook bacon or don’t have enough drippings, add a little oil to the pan. Cook the beef, breaking it up and stirring, for 4 minutes. Add the chopped peppers and garlic and continue cooking for 3 minutes longer or until the beef is no longer pink.
- Add the noodles, beef broth, tomatoes, tomato sauce, Italian seasoning, 1/2 teaspoon of salt, pepper, and crushed red pepper flakes. Bring to a simmer and reduce the heat to low. Cover the pan and simmer for 15 to 20 minutes or until the noodles are tender and most of the liquid has been absorbed. Check and add extra water or broth if needed. Taste and adjust the seasonings.
- Top with mozzarella cheese, cover the pan, and let it cook for a minute or two, just until the cheese is melted.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
