Creamy Pepper Steak - Kraft Recipes Top
Comida Kraft
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Creamy Pepper Steak

Prep Time
Total Time

6 servings, about 3/4 cup each

Your new favorite one-skillet steak recipe has strips of top round and fresh onions and peppers in a simple-to-make cheesy sauce.

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What You Need

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Make It

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  • Cook meat in large skillet sprayed with cooking spray on high heat 8 to 10 min. or until no longer pink, stirring frequently.
  • Add next 5 ingredients; cook 7 min., stirring frequently.
  • Stir in VELVEETA; cook on low heat 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.

Special Equipment Needed

Serving Suggestion

Serve over hot cooked egg noodles or rice.

Creative Leftovers

Refrigerate any leftovers. Then reheat before using as a filling for split sandwich rolls.


Substitute boneless skinless chicken breasts for the steak.


  • 6 servings, about 3/4 cup each

Nutritional Information

Serving Size 6 servings, about 3/4 cup each
Calories 180
Total fat 8g
Saturated fat 4.5g
Cholesterol 55mg
Sodium 410mg
Carbohydrate 7g
Dietary fiber 1g
Sugars 5g
Protein 19g
% Daily Value
Vitamin A 20 %DV
Vitamin C 35 %DV
Calcium 25 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Just finished cooking this and it was fantastic! Just finished cooking this and it was fantastic! I tweaked it a bit by seasoning the meat and I sautéed the vegetables with the parsley and garlic powder prior to putting it in with the steak. It was awesome and my husband loved it! I will definitely be making this again except this time instead of putting it over rice I will put it in a toasted hoagie roll...mmmmm
Date published: 2010-05-22
Rated 4 out of 5 by from Very good. Very good. Tastes like a philly cheesesteak. I forgot to add the parsley flakes, but I didn't notice. I served it over rice and that was ok. But when I make this again I would serve it on a baked potato or leave out one of the peppers and add some mushrooms and serve it on bread as a sandwhich. Yum.
Date published: 2010-10-23
Rated 5 out of 5 by from Soooo good! Soooo good! I didn't change a thing. I seved it over split and toasted hoagie rolls. Reminded us of cheesesteaks.
Date published: 2010-03-02
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