Start by peeling and slicing 1.8 pounds of starchy potatoes into bite-sized pieces. Chop up a yellow onion and the Romano peppers while mincing 2 garlic cloves. Also, gather your cooking essentials, including butter and chicken broth, so that everything is ready to use when you need it.

In a large nonstick skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat. Let the fats coat the skillet and become hot, which will take about 2 minutes.

Once the skillet is hot, add the sliced potatoes into the pan and sauté them for about 6 minutes. Stir occasionally until they turn golden brown on the edges.

In the same skillet, add the chopped Romano peppers. Sauté these for about 3 minutes or until they've softened slightly.

Now, add 1.1 pounds of lean ground beef to the skillet with the peppers. Using a spatula, break the beef into crumbles and cook for about 2 minutes until it’s lightly browned.

Next, stir in the minced garlic and diced onion, cooking for an additional 2 minutes.

Once the onions and garlic are fragrant, sprinkle in ½ teaspoon of salt, ½ teaspoon of chili flakes, 1 teaspoon of black pepper, 1 teaspoon of sweet paprika, and 1 teaspoon of Italian seasoning. After incorporating these spices, add 2 tablespoons of double concentrated tomato paste, stirring everything together until well combined.

Add the potatoes back into the skillet along with 2 tablespoons of chopped parsley. Gently mix everything together.

Now, pour in 2 cups of chicken broth, giving the mixture a good stir. Cover the skillet with a lid and let it simmer for about 10 minutes over medium heat.

After 10 minutes, remove the lid and let the mixture simmer uncovered for a few minutes until some of the excess liquid evaporates. Sprinkle 1.5 cups of grated cheddar cheese over the top, then cover the skillet again for a few minutes to allow the cheese to melt.

Once the cheese is melted and bubbly, remove the skillet from the heat. Enjoy your hearty meal right from the skillet!