Comida Kraft
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Jalapeno Pepper Steak

(14) 13 Reviews
Prep Time
Total Time

6 servings, 2/3 cup pepper steak and 3/4 cup rice each

Cooked strips of sirloin steak, bell pepper and onion are served in a cheesy jalapeno sauce over rice for an easy, zesty meal.

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What You Need

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Make It

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  • Spray large skillet with cooking spray. Add steak; cook on high heat 5 to 6 minutes or until no longer pink, stirring occasionally.
  • Add vegetables; cook and stir 2 minutes. Reduce heat to medium-low. Add VELVEETA; cook until melted, stirring frequently.
  • Serve over hot cooked rice.


Substitute boneless skinless chicken breasts, cut into strips, for steak.


Substitute 3 cups fresh bell pepper and onion strips for frozen vegetables.


  • 6 servings, 2/3 cup pepper steak and 3/4 cup rice each

Nutritional Information

Serving Size 6 servings, 2/3 cup pepper steak and 3/4 cup rice each
Calories 390
Total fat 13g
Saturated fat 7g
Cholesterol 70mg
Sodium 650mg
Carbohydrate 44g
Dietary fiber 3g
Sugars 7g
Protein 24g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 15 %DV
Iron 15 %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

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  • adrianechism |

    I couldn't find the Mexican Velveeta so I used Kraft Big Slice Jalapeno White Cheddar cheese instead. I also used Morton Nature's Seasons and cayenne pepper to season the steak while it cooked.

  • katiec0213 |

    I didn't love this recipe. I think the velveeta cheese was just a little too much. But it isn't bad, just not my favorite fajita recipe.

  • jskjbrady |

    Fantastic flavor, but I don't like how quick Velveeta sets up so I'm givng it a three.

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