A package of frozen bell pepper and onion strips makes the prep work for this Cheesy Jalapeño Pepper Steak a breeze.
What You Need
Original recipe yields 6 servings
1/2 tsp. garlic powder
1/4 tsp. dried oregano leaves
1/4 tsp. ground black pepper
1 lb. beef sirloin steak, cut into thin strips
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 lb. (8 oz.) Mexican VELVEETA®, cut into 1/2-inch cubes
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Let's Make It
Mix seasonings. Add to meat in medium bowl; toss to evenly coat.
Cook in large skillet sprayed with cooking spray on medium-high heat 5 to 6 min. or until no longer pink, stirring occasionally.
Add vegetables; cook and stir 2 min. Stir in VELVEETA; cook on medium-low heat 5 to 6 min. or until meat is done and VELVEETA is completely melted, stirring frequently.
Serve over hot cooked rice.
Prepare using boneless skinless chicken breasts.
Prepare using 3 cups mixed fresh bell pepper and onion strips.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.