Save Rain was tapping against my kitchen window last Tuesday when I decided to throw together whatever I had in the pantry. The orzo had been sitting on the shelf for months, and that ground beef needed to be used. What happened in that skillet made me forget all about the gloomy weather outside.
My sister called me halfway through cooking, asking what smelled so good. When I told her it was just a random Tuesday dinner, she showed up at my door twenty minutes later with an empty stomach and a bottle of wine. We ate straight from the skillet standing up.
Ingredients
- 1 pound ground beef: I have learned the hard way that 85% lean is perfect because you need some fat to carry all those flavors
- 1 cup orzo pasta: This little rice shaped pasta is magic because it releases starch into the broth making everything silky
- 1 medium onion, finely chopped: Take your time here because properly softened onions become sweet and build the foundation
- 1 bell pepper, diced: Red brings sweetness while green adds a slight bitter note that balances everything beautifully
- 1 can diced tomatoes with juice: Never drain this because all that tomato liquid becomes part of your sauce
- 2 cloves garlic, minced: Fresh garlic is non negotiable here because it blooms in the hot oil and perfumes the whole dish
- 2 cups beef broth: Low sodium works best so you can control the seasoning yourself
- 1 teaspoon dried oregano and basil: These dried herbs actually work better than fresh here because they hold up during the longer simmer
- 1 cup frozen peas: I add these at the very end so they stay bright and pop against the deep red sauce
- 1/4 cup grated Parmesan cheese: Stir this in right before serving and watch it melt into something creamy and salty
- 2 tablespoons olive oil: This coats your vegetables and keeps the beef from sticking to the pan
Instructions
- Build your flavor foundation:
- Heat that olive oil in your largest skillet over medium heat and toss in your chopped onion. Let it soften for about 4 minutes until it turns translucent and smells amazing.
- Add the aromatics:
- Stir in your garlic and diced bell pepper, letting everything sauté together for another 2 to 3 minutes. Your kitchen should start smelling incredible right about now.
- Brown the beef:
- Crank the heat up to medium high and add your ground beef. Use your spatula to break it apart as it cooks, about 5 to 7 minutes until it is beautifully browned. Drain any excess fat if there is a lot pooling in the pan.
- Create the sauce:
- Pour in those diced tomatoes with all their juice along with the beef broth. Sprinkle in your oregano, basil, salt, and pepper. Give everything a good stir and let it come to a bubble.
- Simmer together:
- Turn the heat down to medium low and let it simmer for 10 minutes. The sauce will thicken slightly and all the flavors will start mingling together.
- Add the orzo:
- Stir in the orzo pasta and cover your skillet. Cook for 10 to 12 minutes, stirring occasionally so nothing sticks to the bottom. The pasta should absorb most of the liquid and become tender.
- Fold in the peas:
- Throw in those frozen peas and cook for just 2 to 3 more minutes until they are heated through. Do not overcook them or they will get mushy.
- Finish with cheese:
- Remove the skillet from heat and stir in your grated Parmesan until it melts and makes everything look glossy and inviting.
- Serve it up:
- Scoop into bowls while it is steaming hot and sprinkle fresh parsley on top for a pop of color.
Save My neighbor texted me the next day asking what I made because her teenage son kept talking about the smell wafting through our shared wall. Now she makes this every Sunday and her kids actually ask for seconds.
Making It Your Own
Sometimes I crumble in some spicy Italian sausage with the ground beef when I want extra heat. Other times I add a handful of baby spinach right at the end so it just wilts into the sauce without disappearing completely.
Perfect Pairings
A simple green salad with lemon vinaigrette cuts through the richness beautifully. Crusty bread is mandatory because you will want to soak up every last drop of that sauce.
Meal Prep Magic
This recipe somehow tastes even better the next day when all the flavors have had time to really get to know each other. I make a double batch and divide it into containers for the easiest work lunches ever.
- Let it cool completely before storing or the pasta will keep cooking and get mushy
- Add a splash of beef broth when reheating to bring back that silky texture
- The Parmesan is best added fresh when you reheat rather than stored with the dish
Save There is something deeply satisfying about a one pan meal that tastes like it simmered all day but comes together in under an hour. This is the kind of dinner that makes weeknight cooking feel like a cozy ritual rather than a chore.
Recipe FAQ
- → Can I use a different type of ground meat?
Yes, ground turkey or chicken can be substituted for the beef if you prefer a leaner alternative. This will alter the flavor profile slightly but still result in a delicious meal.
- → What other vegetables can I add to this skillet dish?
Absolutely! Spinach, zucchini, or sliced mushrooms are fantastic additions to boost the nutritional content and add more texture. Simply stir them in during the last few minutes of cooking.
- → How should I store and reheat any leftovers?
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of broth or water if it seems too dry, or microwave until heated through.
- → Is there a way to make this skillet dish even creamier?
For an extra creamy texture, stir in a splash of heavy cream or a quarter cup of cream cheese along with the Parmesan just before serving. A bit of shredded mozzarella would also melt beautifully into the dish.
- → Can I substitute the orzo pasta with another grain?
While orzo is recommended for its quick cooking and size, you could try other small pasta shapes like ditalini or even pearl couscous. Be aware that cooking times may need to be adjusted accordingly to ensure the grain is tender.