Pepper Steak with Garlic Butter Potatoes and Broccoli with Cheddar Cheese
Ingredients:
For the Pepper Steak:
2 ribeye or sirloin steaks (about 8 oz each)
1 tablespoon black peppercorns, crushed
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
Salt to taste
For Garlic Butter Potatoes:
1 lb baby potatoes, halved
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For Broccoli with Cheddar Cheese:
2 cups broccoli florets
1 tablespoon butter
1/2 cup shredded sharp cheddar cheese
Salt and pepper to taste
Directions:
Prepare the Garlic Butter Potatoes:
Boil the halved baby potatoes for 10–12 minutes or until fork tender. Drain and set aside. In a large skillet, melt butter with olive oil. Add garlic and cook for 1 minute. Add the potatoes, smoked paprika, salt, and pepper. Sauté until crispy and golden. Garnish with parsley.
Make the Pepper Steak:
Pat steaks dry and season with salt and crushed peppercorns. Heat olive oil in a skillet over medium-high heat. Add steaks and cook 3–4 minutes per side (for medium-rare), adjusting for desired doneness. In the last minute of cooking, add butter and garlic, basting the steaks with the melted butter. Let rest before slicing.
Cheddar Broccoli:
Steam broccoli until tender but still bright green (about 4–5 minutes). While hot, toss with butter and season with salt and pepper. Sprinkle cheddar over the top and let it melt before serving.
Plate the sliced pepper steak with a generous scoop of garlic butter potatoes and cheesy broccoli on the side. Serve hot.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 610 kcal per serving | Servings: 2 servings
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