YOUR SOLIN GENERATED RECIPE
Thinly Sliced Steak and Pepper Skillet with Creamy Cheese Sauce and Crispy Baked Potato Wedges
A hearty skillet meal featuring tender, thinly sliced steak sautéed with vibrant bell peppers and finished with a velvety, creamy cheese sauce. Paired with crispy baked potato wedges lightly tossed in olive oil, this dish offers an exciting blend of savory flavors and satisfying textures, perfect for a balanced dinner.
INGREDIENTS
4 oz Lean Sirloin Steak, thinly sliced
1 cup sliced Bell Pepper
1 oz shredded Cheddar Cheese
2 tbsp Skim Milk
1 small Potato (cut into wedges)
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F for the potato wedges.
Toss the potato wedges with olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and bake for 20-25 minutes until crispy and golden, turning once.
While the potatoes are baking, heat a non-stick skillet over medium-high heat. Add the thinly sliced steak and quickly sear until just browned, about 2-3 minutes per side. Remove the steak and set aside.
In the same skillet, add the sliced bell peppers. Sauté for 3-4 minutes until they begin to soften and develop a slight char.
Return the steak to the skillet with the peppers.
For the creamy cheese sauce, reduce the heat to low and add the shredded cheddar cheese along with the skim milk to the skillet. Stir continuously until the cheese melts and forms a silky sauce that coats the steak and peppers.
Season with salt and pepper to taste, and continue stirring for an additional minute to blend the flavors.
Plate the steak and pepper mixture, and serve alongside the crispy baked potato wedges. Enjoy immediately.