Start by peeling and thinly slicing the starchy potatoes. Chop the yellow onion, garlic, and Romano peppers while gathering all other ingredients like ground beef, seasoning, and chicken broth.

In a large skillet, heat the olive oil and unsalted butter over medium-high heat. Once the butter melts, add the sliced potatoes. Cook for about 6 minutes until they turn golden brown. Remove and set aside.

In the same skillet, add the chopped Romano peppers and sauté for about 3 minutes. Add the ground beef and brown for roughly 2 minutes.

Stir in the minced garlic and chopped onion, cooking for about 2 minutes until fragrant.

Sprinkle in the salt, chili flakes, black pepper, sweet paprika, and Italian seasoning. Stir well and add the tomato paste.

Fold the browned potatoes back into the skillet along with chopped parsley.

Pour in the chicken broth, cover the skillet, and simmer for about 10 minutes.

Remove the lid and sprinkle grated cheddar cheese over the top, letting it melt before serving.