This French onion beef noodle skillet is a quick and comforting one-pan dinner packed with rich, savory flavor and gooey melted cheese.
Made with tender egg noodles, seasoned ground beef, and a deeply flavorful French onion broth, this dish comes together in just 25 minutes. It's finished with melty provolone and crispy fried onions for the ultimate cozy, weeknight comfort meal.
If you love this French onion beef recipe, I'm pretty sure you'll want to try this Beef Stroganoff, my Slow Cooker Cowboy Casserole, and this Easy Beef Curry.
Love a one-pan dinner? My Reuben Casserole Skillet is ready in 15 minutes.
Ingredients
- Ground beef: Hearty protein that forms the base of the skillet.
- Salted butter: Adds richness and helps build flavor in the sauce.
- French onion soup mix: Delivers deep, savory onion seasoning.
- Condensed French onion soup: Creates a rich, concentrated flavor base.
- Beef broth: Adds depth and helps cook the noodles.
- Worcestershire sauce: This brings umami and a little tang.
- Garlic powder: Adds warm savory flavor.
- Egg noodles: Soft, tender pasta that absorbs the broth beautifully.
- Provolone cheese: Melts into a creamy, gooey topping.
- Crispy fried onions: Adds crunch and extra onion flavor.
See recipe card for quantities.
Instructions
- Step 1: Brown beef: Cook ground beef in a large skillet until browned, then drain excess fat.
- Step 2: Stir in the butter: Add the butter and let it melt.
- Step 3: Build flavor: Add French onion soup mix, condensed soup, broth, Worcestershire sauce and garlic powder. Stir well.
- Step 4: Bring to a gentle boil, add egg noodles, then simmer until noodles are tender and liquid is mostly absorbed.
- Step 5: Melt cheese: Top with provolone slices, cover with the lid, and let it melt for 2-3 minutes.
- Step 6: Finish: Sprinkle with crispy fried onions and parsley and serve warm.
Substitutions
- Swap ground beef for ground turkey or chicken for a lighter version.
- Replace provolone with mozzarella, cheddar or Swiss cheese.
- Use gluten-free pasta instead of egg noodles if needed.
Variations
- Extra creamy version: Stir in a splash of heavy cream before adding cheese.
- Mushroom upgrade: Sauté sliced mushrooms with the beef for added depth.
- Spicy twist: Add red pepper flakes or a dash of hot sauce to the broth.
What to Serve With French Onion Beef Noodle Skillet
This skillet is rich and cheesy, so pair it with something green and a little sharp.
- Roasted green beans - Toss with olive oil and salt and roast at 425°F for 15 to 20 minutes.
- Green salad - Romaine, cucumber, and a lemon vinaigrette cut right through the provolone.
- Roasted broccoli - Crispy edges are a nice contrast to soft noodles.
- Crusty bread - For the French onion sauce left in the pan.
Pick one vegetable and one bread, and dinner is done.
Equipment
You'll need a large, deep skillet or sauté pan with a lid to cook everything in one pan. A wooden spoon helps break up the beef and stir the noodles, and a lid is essential for melting the cheese at the end.
Storage
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat gently on the stove or in the microwave with a splash of broth to loosen the sauce, as the noodles will continue to absorb liquid as they sit.
Make Ahead
Brown the beef up to 2 days ahead and keep it covered in the fridge. When you're ready to eat, warm it in the skillet, add the butter, and keep going with step 2. Cook the noodles the night you serve it. They get soft if they sit in the broth.
Top tips
Let it sit. Let the beef sit untouched for a minute or two while browning: This helps it develop deeper flavor and creates a richer base for the skillet.
Drain the beef well. Extra fat floats on top of the broth and makes the sauce greasy. Tip the pan and spoon it off before adding the butter.
Use a pan with a tight lid. The cheese melts from the steam, so the lid matters. No lid? A large sheet pan laid over the top works.
Stir the noodles. Egg noodles like to stick to the bottom of the pan as the broth cooks down. Stir them every 2 to 3 minutes.
Stop while there's a little sauce left. The noodles keep soaking up broth after you turn off the heat. Pull the pan when there's still a thin layer of sauce on the bottom.
FAQ
Mozzarella, Swiss, or cheddar all work well as melty alternatives.
Yes. Beef stock works just fine here.
You can, but cook times change. Wide egg noodles hold the sauce best. If you swap, check the package time and start tasting 2 minutes early.
The heat was probably a little high and the broth cooked off first. Add ¼ cup more broth, cover, and keep simmering until the noodles are tender.
Sure. The skillet still tastes like French onion soup without them. You'll just lose the crunch on top.
You can, but egg noodles turn soft after thawing. It's best eaten within 2 to 3 days from the fridge
Related
Looking for other recipes like this? Try these:
French Onion Beef Noodle Skillet
Ingredients
- 1 lb Ground beef
- 1 tablespoon Salted butter
- 1 Packet of french onion soup mix
- 1 10.5 oz can of condensed French onion soup
- 3 cups Beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Garlic powder
- 8 oz Egg noodles
- 8 slices Provolone cheese
- ⅓ cup Crispy fried onions
Instructions
- In a large skillet over medium heat cook the ground beef until browned. Drain the excess grease. Add the butter and let it melt.
- Add in the French onion soup mix, condensed French onion soup, beef broth, Worcestershire sauce and garlic powder and stir to combine.
- Bring to a gentle boil and add the noodles, then reduce heat and simmer 8-10 minutes, stirring occasionally, until the noodles are tender and most of the liquid has absorbed.
- Place the cheese slices all over top and cover with a lid for 2-3 minutes until the cheese has melted. Top with crispy fried onions and parsley (optional) Serve and enjoy!
Equipment
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
A Freitag says
I could have just read this wrong, but I did look at it twice and it appears to me that the instructions indicate you should add the egg noodles at two different points.Please advise.
Karen Kelly says
You are right! All fixed. Thank you so much for letting me know!
Vickie says
I love this recipe as it’s so simple and delicious, only needs a skillet for super easy clean up, and it doesn’t have to be baked in the oven keeping my kitchen much cooler especially in the summer months😊. I have made its several times. 🤩 Thank you for sharing!
Alicia Castorina says
what if I only have beef stock
Karen Kelly says
That will work fine!