THE SPLIT PLATE / RECIPE

High-Protein Beef & Potato Slop Bowl

Yes it looks like slop — 620 cal / 62g protein per adult bowl. Kids get half portions with melted Velveeta and crunchy veg. One sheet pan, two finishes.

YIELD4 servings
TOTAL TIME55 min (15 min prep + 40 min roast, beef browns in parallel)
COOK METHODSheet pan
EST. / SERVING~620 cal | ~62g protein
KEY TO SUCCESS: 450°F FOR 40 MIN. Toss halfway. Lower temperatures dry the potatoes without browning them.

Ingredients

SHEET-PAN POTATOES

  • 24 oz Yukon Gold or yellow potatoes (diced, skin on)
  • Avocado-oil spray
  • SPG (salt, pepper, garlic powder) or preferred seasoning

Option 1

  • Velveeta or mild melting cheese (as needed)
  • Fat-free ultra-filtered milk (a splash, only if needed to loosen the cheese)
  • Cucumber or carrot sticks (as needed)

SKILLET BEEF

  • 24 oz 93/7 lean ground beef
  • SPG or preferred seasoning

ADULT FINISH

  • 2 servings High-Protein Chipotle Cheddar Sauce (cookbook: /cookbook/high-protein-chipotle-cheddar-sauce — one-quarter batch per adult)
  • Mt. Olive pickled jalapeño slices, to taste

Allergens: dairy.

AT PLATING — before either the chipotle cheddar sauce or the Velveeta is applied. The tray and the skillet are shared; the finish is what differs.

Method

Shared base

  1. 1.PREHEAT + PARCHMENT. Heat oven to 450°F. Line a large rimmed sheet pan with parchment.
  2. 2.DICE + SEASON POTATOES. Small, even dice with skin on. Spread on the sheet pan, light avocado-oil spray, SPG.
  3. 3.ROAST 40 MIN. Toss halfway (~20 min in) and redistribute. Continue until browned outside and tender inside.
  4. 4.BROWN THE BEEF. Wide skillet, hot. Add beef, season with SPG. Smash, turn, crumble until browned and cooked through.

Adult — Chipotle Cheddar Sauce + Crunchy Jalapeños

  1. 5.BLEND ADULT SAUCE. Prepare one full batch of High-Protein Chipotle Cheddar Sauce per the linked cookbook entry. Uses cottage cheese + cheddar powder + nutritional yeast + fat-free ultra-filtered milk + Smoky Chipotle Crema. This dinner uses 2 of its 4 servings.
  2. 6.BUILD ADULT BOWL. 8 oz raw-weight potatoes + 8 oz raw-weight beef per adult bowl. Top with one sauce serving and crunchy pickled jalapeños.

Young-Kid — Half Portion + Deconstructed Velveeta + Crunchy Veg · Option 1

  1. 5.MELT MILD CHEESE. Warm Velveeta gently — add a small splash of fat-free ultra-filtered milk only if needed to loosen it. Keep separate from the adult chipotle sauce.
  2. 6.BUILD DECONSTRUCTED PLATE. ~4 oz raw-weight potatoes + ~4 oz raw-weight beef per young-kid plate. Serve deconstructed with the mild cheese on the side and cucumber or carrot sticks for crunch. No jalapeños.

SPLIT PLATE SERVING

Adult — Chipotle Cheddar Sauce + Crunchy Jalapeños: Serve the adult portion as described above.

Young-Kid — Half Portion + Deconstructed Velveeta + Crunchy Veg: Serve the kid portion as described above.

Keys to success

  • SKIN ON, SMALL DICE. Yukon Golds hold their shape and crisp the edges evenly. Skin adds fiber + texture; small dice = every piece browns.
  • 93/7 LEAN BEEF. Fattier grinds render onto the sheet pan or pool in the skillet and dilute the sauce texture.

If something fails

Potatoes are soft, not crisp: Oven wasn't hot enough or the tray was crowded. 450°F on a single layer with a real toss at 20 min is the reliable pattern. Convection helps if you have it.

Sauce is thick and won't coat: Blend in one teaspoon of fat-free ultra-filtered milk at a time until it drizzles. Added milk changes yield and macros slightly — the sauce cookbook entry has the exact playbook.

Kid rejects the plate: Try the finish variables first — offer the melted Velveeta on the side instead of drizzled, swap cucumber for carrots, skip anything green. The creator's girls responded to the deconstructed presentation; other families will land differently.

Beef is dry on reheat: Store the beef, potatoes, adult sauce, and mild kid sauce separately. Warm the beef in a covered skillet with a small splash of water, then finish with the sauce after warming.

Storage and reheating

Store: Store potatoes, beef, adult sauce, and mild kid sauce separately for up to 4 days.

Reheat: Re-crisp potatoes in an air fryer or hot oven. Reheat beef separately in a covered skillet, then add the sauce after warming — heating the sauce with the beef breaks the emulsion.

Lasts: 4 days fridge. Cooked beef freezes separately up to 2 months; potatoes and dairy sauces are best refrigerated rather than frozen.

Estimated nutrition

~620 cal | ~62g protein.

thesplitplate.com/recipes/high-protein-beef-potato-slop-bowl

High-Protein Beef & Potato Slop Bowl
Split Cook Method™Weeknight Assembly

High-Protein Beef & Potato Slop Bowl

Yes it looks like slop — 620 cal / 62g protein per adult bowl. Kids get half portions with melted Velveeta and crunchy veg. One sheet pan, two finishes.

Make this when

You want a viral beef-and-potato bowl but you want it to hit macros AND feed the kids without a separate cook. One tray of potatoes and one skillet of beef feed both plates — the split happens entirely at the finish. Inspired by @maxcooks; the Split Plate change is the high-protein sauce and the deconstructed young-kid finish.

Total time
55 min (15 min prep + 40 min roast, beef browns in parallel)
Yield
4 servings
Protein
~62g
Calories
~620
Cost / serving
$4.50
Cook method
Sheet pan
Allergens and safety

Contains: dairy

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Adjust servings

Ingredients

Adults
Kids

SHEET-PAN POTATOES

SKILLET BEEF

ADULT FINISH

YOUNG-KID FINISH

Method

Split point

AT PLATING — before either the chipotle cheddar sauce or the Velveeta is applied. The tray and the skillet are shared; the finish is what differs.

2 adult bowls / 2 young-kid plates from the same tray of roasted potatoes and skillet of ground beef. Adult finish: 1 serving chipotle cheddar sauce + crunchy jalapeños. Young-kid finish: half-portion deconstructed with mild melted Velveeta + cucumber or carrot sticks.

Shared base

Cook once — this part works for everyone.

  1. 1
    PREHEAT + PARCHMENT

    Heat oven to 450°F. Line a large rimmed sheet pan with parchment.

  2. 2
    DICE + SEASON POTATOES

    Small, even dice with skin on. Spread on the sheet pan, light avocado-oil spray, SPG.

  3. 3
    ROAST 40 MIN

    Toss halfway (~20 min in) and redistribute. Continue until browned outside and tender inside.

  4. 4
    BROWN THE BEEF

    Wide skillet, hot. Add beef, season with SPG. Smash, turn, crumble until browned and cooked through.

Adult — Chipotle Cheddar Sauce + Crunchy Jalapeños

  1. 5
    BLEND ADULT SAUCE

    Prepare one full batch of High-Protein Chipotle Cheddar Sauce per the linked cookbook entry. Uses cottage cheese + cheddar powder + nutritional yeast + fat-free ultra-filtered milk + Smoky Chipotle Crema. This dinner uses 2 of its 4 servings.

  2. 6
    BUILD ADULT BOWL

    8 oz raw-weight potatoes + 8 oz raw-weight beef per adult bowl. Top with one sauce serving and crunchy pickled jalapeños.

Young-Kid — Half Portion + Deconstructed Velveeta + Crunchy Veg

  1. 5
    MELT MILD CHEESE

    Warm Velveeta gently — add a small splash of fat-free ultra-filtered milk only if needed to loosen it. Keep separate from the adult chipotle sauce.

  2. 6
    BUILD DECONSTRUCTED PLATE

    ~4 oz raw-weight potatoes + ~4 oz raw-weight beef per young-kid plate. Serve deconstructed with the mild cheese on the side and cucumber or carrot sticks for crunch. No jalapeños.

Adult plate | Kid plate

2 adult bowls / 2 young-kid plates from the same tray of roasted potatoes and skillet of ground beef. Adult finish: 1 serving chipotle cheddar sauce + crunchy jalapeños. Young-kid finish: half-portion deconstructed with mild melted Velveeta + cucumber or carrot sticks.

Adult plate

Adult — Chipotle Cheddar Sauce + Crunchy Jalapeños

62g
Protein
620
Calories

What makes it different

  • 2 servings High-Protein Chipotle Cheddar Sauce (cookbook: /cookbook/high-protein-chipotle-cheddar-sauce — one-quarter batch per adult)
  • Mt. Olive pickled jalapeño slices, to taste
Kid plate

Young-Kid — Half Portion + Deconstructed Velveeta + Crunchy Veg

Macros not published for this plate — portion it to their appetite.

What makes it different

  • Velveeta or mild melting cheese (as needed)
  • Fat-free ultra-filtered milk (a splash, only if needed to loosen the cheese)
  • Cucumber or carrot sticks (as needed)

Three keys to success

  1. 1450°F FOR 40 MIN. Toss halfway. Lower temperatures dry the potatoes without browning them.
  2. 2SKIN ON, SMALL DICE. Yukon Golds hold their shape and crisp the edges evenly. Skin adds fiber + texture; small dice = every piece browns.
  3. 393/7 LEAN BEEF. Fattier grinds render onto the sheet pan or pool in the skillet and dilute the sauce texture.

Go deeper

Storage and nutrition

Storage: Store potatoes, beef, adult sauce, and mild kid sauce separately for up to 4 days.

Reheat: Re-crisp potatoes in an air fryer or hot oven. Reheat beef separately in a covered skillet, then add the sauce after warming — heating the sauce with the beef breaks the emulsion.

Lasts: 4 days fridge. Cooked beef freezes separately up to 2 months; potatoes and dairy sauces are best refrigerated rather than frozen.

Watch the full cook

Brands I use

Mt. Olive
Pickled Jalapeño Slices (adult finish)
The creator's crunch reference — Mt. Olive holds a crisper snap than most jarred jalapeños. Any crunchy pickled jalapeño works.
Fairlife
Fat-Free Ultra-Filtered Milk
Only appears if the Velveeta needs loosening for the young-kid plate. Fairlife is what's shown; any fat-free ultra-filtered milk works.
Velveeta
Mild melting cheese (young-kid finish)
The deconstructed young-kid finish. Any mild melting cheese the child eats works — Velveeta is called out only as what the creator's girls actually accepted.
The Split Plate
High-Protein Chipotle Cheddar Sauce (cookbook)
The recipe's adult macro anchor. 70 cal / 8g protein per 1/4 batch, and the reason this bowl hits 62g protein without a second protein source. Batch it once; use half here, half elsewhere in the week.
The Split Plate
Smoky Chipotle Crema (cookbook)
The chipotle heat carrier inside the sauce. Blended into the adult version of the chipotle cheddar sauce — omit it for a mild cheddar base.

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#beef#potatoes#bowl#chipotle#high-protein#split-plate#family-dinner#kid-approved#weeknight#viral-adaptation