Alright, let’s talk about the weeknight dinner hero you didn’t know you needed. This One Pot Cheesy Smoked Sausage skillet is basically comfort food that cooks itself while you collapse on the couch after a long day. We’re talking smoky sausage, tender potatoes, colorful bell peppers, and enough melted cheese to make you forget all your problems. The best part? Everything happens in one glorious pot, which means minimal cleanup and maximum flavor. It’s the kind of dish that makes your kitchen smell amazing and has everyone wandering in asking “what’s cooking?” This isn’t fancy food — it’s honest, hearty, stick-to-your-ribs goodness that’ll feed your family without requiring a culinary degree or a mortgage payment at the grocery store.
Why You’ll Love This Recipe
- One pot = one cleanup (your future self says thank you)
- Ready in 30 minutes flat when you’re starving
- Uses simple ingredients that won’t break the bank
- Smoky, cheesy, comfort food perfection
- Kid-approved but satisfying enough for adults
- Perfect for meal prep or feeding a crowd
- Customizable with whatever veggies you’ve got hanging around
The Good Stuff You’ll Need
For the Main Event:
- 1 lb smoked sausage (like kielbasa), sliced into rounds
- 1.5 lbs baby potatoes, halved (or quartered if they’re big)
- 1 large bell pepper, diced (any color works)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
For the Flavor Base:
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 1/4 tsp cayenne pepper (optional, for a little kick)
For the Cheesy Finale:
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup cream cheese, softened
- 1/4 cup chicken broth (or water)
- 2 tbsp fresh chives, chopped
- Green onions for garnish
Let’s Do This
Step 1: Potato Head Start
Heat olive oil in a large cast iron skillet or heavy-bottomed pot over medium-high heat.
Add the halved potatoes cut-side down and let them get golden brown and crispy, about 5-6 minutes.
Don’t mess with them too much — let them develop that gorgeous crust.
Season with salt and pepper, then flip and cook another 3-4 minutes.
Step 2: Sausage Party
Push potatoes to one side of the pan and add sliced sausage.
Cook for 3-4 minutes until the sausage gets some nice caramelized edges.
Stir everything together so the potatoes can soak up those smoky sausage flavors.
Step 3: Veggie Time
Add diced onion and bell pepper to the party.
Cook for 4-5 minutes until the veggies start to soften.
Stir in minced garlic and cook for another minute until fragrant.
Step 4: Season Like a Boss
Sprinkle in paprika, garlic powder, oregano, black pepper, and cayenne (if using).
Stir everything together so all those beautiful flavors coat everything evenly.
Add the chicken broth and let it simmer for 2-3 minutes.
Step 5: Cheese Dreams Come True
Reduce heat to medium-low (this is important — high heat will make the cheese sad and clumpy).
Dot the softened cream cheese around the pan and let it start melting.
Gradually sprinkle in the shredded cheeses, stirring gently as they melt.
Keep stirring until you have a gorgeous, creamy cheese sauce coating everything.
Step 6: Final Touches
Taste and adjust seasoning — more salt? More pepper? You’re the boss.
Remove from heat and sprinkle with fresh chives.
Let it rest for 2-3 minutes to let the cheese sauce thicken slightly.
Serving Suggestions
Serve straight from the skillet with crusty bread for soaking up all that cheesy goodness.
A simple green salad with vinaigrette cuts through the richness perfectly.
Cold beer or sweet tea pairs beautifully with this hearty dish.
Top with sliced green onions and maybe a dollop of sour cream if you’re feeling fancy.
Switch It Up
Veggie Power: Add diced zucchini, corn kernels, or cherry tomatoes in the last few minutes.
Spice It Nice: Use spicy Italian sausage or add diced jalapeños for heat.
Herb Garden: Try fresh rosemary or thyme instead of oregano.
Different Potatoes: Regular russets work great too — just dice them smaller.
Bacon Vibes: Substitute crispy bacon for the sausage if that’s your jam.
Make-Ahead Tips
This is best served fresh, but leftovers keep for 3-4 days in the fridge.
Reheat gently over low heat with a splash of broth or cream to bring the sauce back to life.
You can prep all your veggies ahead of time and store them in the fridge.
The whole dish reheats beautifully in the oven at 350°F for 15-20 minutes.
Questions People Actually Ask
Q: Can I use different types of sausage? A: Absolutely! Andouille, chorizo, or even chicken sausage work great. Just adjust cooking times accordingly.
Q: What if I don’t have cream cheese? A: You can skip it, but it helps make the cheese sauce extra creamy. A splash of heavy cream works too.
Q: My cheese sauce got clumpy — help! A: Lower the heat immediately and stir in a splash of warm broth. Low and slow is the key to smooth cheese sauce.
Q: Can I make this dairy-free? A: Sure! Use your favorite dairy-free cheese shreds and skip the cream cheese, or use a plant-based version.
Q: What’s the best pan for this? A: Cast iron is perfect because it holds heat well and goes from stovetop to table. A large heavy-bottomed skillet works great too.
Print
One Pot Cheesy Smoked Sausage Skillet
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
Alright, let’s talk about the weeknight dinner hero you didn’t know you needed. This One Pot Cheesy Smoked Sausage skillet is basically comfort food that cooks itself while you collapse on the couch after a long day. We’re talking smoky sausage, tender potatoes, colorful bell peppers, and enough melted cheese to make you forget all your problems. The best part? Everything happens in one glorious pot, which means minimal cleanup and maximum flavor. It’s the kind of dish that makes your kitchen smell amazing and has everyone wandering in asking “what’s cooking?” This isn’t fancy food — it’s honest, hearty, stick-to-your-ribs goodness that’ll feed your family without requiring a culinary degree or a mortgage payment at the grocery store.
Ingredients
For the Main Event:
- 1 lb smoked sausage (like kielbasa), sliced into rounds
- 1.5 lbs baby potatoes, halved (or quartered if they’re big)
- 1 large bell pepper, diced (any color works)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
For the Flavor Base:
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 1/4 tsp cayenne pepper (optional, for a little kick)
For the Cheesy Finale:
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup cream cheese, softened
- 1/4 cup chicken broth (or water)
- 2 tbsp fresh chives, chopped
- Green onions for garnish
Instructions
Heat olive oil in a large cast iron skillet or heavy-bottomed pot over medium-high heat.
Add the halved potatoes cut-side down and let them get golden brown and crispy, about 5-6 minutes.
Don’t mess with them too much — let them develop that gorgeous crust.
Season with salt and pepper, then flip and cook another 3-4 minutes.
Push potatoes to one side of the pan and add sliced sausage.
Cook for 3-4 minutes until the sausage gets some nice caramelized edges.
Stir everything together so the potatoes can soak up those smoky sausage flavors.
Add diced onion and bell pepper to the party.
Cook for 4-5 minutes until the veggies start to soften.
Stir in minced garlic and cook for another minute until fragrant.
Sprinkle in paprika, garlic powder, oregano, black pepper, and cayenne (if using).
Stir everything together so all those beautiful flavors coat everything evenly.
Add the chicken broth and let it simmer for 2-3 minutes.
Reduce heat to medium-low (this is important — high heat will make the cheese sad and clumpy).
Dot the softened cream cheese around the pan and let it start melting.
Gradually sprinkle in the shredded cheeses, stirring gently as they melt.
Keep stirring until you have a gorgeous, creamy cheese sauce coating everything.
Taste and adjust seasoning — more salt? More pepper? You’re the boss.
Remove from heat and sprinkle with fresh chives.
Let it rest for 2-3 minutes to let the cheese sauce thicken slightly.
Notes
Serve straight from the skillet with crusty bread for soaking up all that cheesy goodness.
A simple green salad with vinaigrette cuts through the richness perfectly.
Cold beer or sweet tea pairs beautifully with this hearty dish.
Top with sliced green onions and maybe a dollop of sour cream if you’re feeling fancy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~28g
- Protein: ~22g