Pepper Steak with Creamy Macaroni Cheese

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A plate of tender pepper steak next to (or piled over) a mound of creamy, smooth macaroni cheese is the kind of comforting meal that feels both simple and a little bit special. In this version, strips of steak are quickly seared so they stay juicy, then tossed with sweet red and green bell peppers and soft onions. On the side, elbow macaroni is coated in a velvety cheddar cheese sauce that clings to every curve of the pasta. Everything comes together in about half an hour, making it perfect for a satisfying weeknight dinner.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 600 kcal per serving (approx.)

Ingredients

For the steak

  • 400 g steak (sirloin or flank), thinly sliced across the grain
  • 1 tablespoon soy sauce, to enhance the savory flavor
  • 1 teaspoon black pepper
  • Salt, to taste

For the vegetables

  • 1 green bell pepper, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 onion, sliced (it will soften and lightly caramelize)

For the macaroni cheese

  • 250 g elbow macaroni
  • 1 cup shredded cheddar cheese
  • 1 cup milk
  • 2 tablespoons butter
  • 1 tablespoon flour
  • Salt and black pepper, to taste
  • About 2 tablespoons olive oil for cooking (divided between steak and vegetables)

Instructions

1. Cook the macaroni

  1. Fill a large pot with water and add a generous pinch of salt. Place it over high heat and bring it to a rolling boil.
  2. Once the water boils, add the elbow macaroni and stir briefly so the pasta pieces don’t stick together at the bottom.
  3. Cook according to the package directions until the macaroni is al dente; this generally takes about 8–10 minutes. Stir occasionally as it cooks to ensure even texture.
  4. When the macaroni is ready, drain it in a colander. Shake gently to remove excess water, then set aside while you prepare the steak and cheese sauce.

2. Sear the steak

  1. While the pasta is boiling, pat the sliced steak dry with kitchen paper to help it brown properly.
  2. Season the steak lightly with salt and black pepper, tossing the strips so all sides are coated.
  3. Place a large skillet over medium-high heat and add about 1 tablespoon of olive oil. Let it heat until it shimmers.
  4. Add the steak in a single layer, without overcrowding the pan. Sear for 2–3 minutes, stirring once or twice, until the strips are browned on the outside but still slightly pink in the center.
  5. When the steak is seared, transfer it to a plate, along with any juices, and set aside.

3. Sauté the vegetables

  1. In the same skillet, add the remaining tablespoon of olive oil. Keep the heat at medium-high.
  2. Add the sliced onion, green bell pepper, and red bell pepper. Stir to coat the vegetables in the hot oil and any browned bits left from the steak.
  3. Sauté for about 5 minutes, stirring regularly. The peppers should begin to soften but still retain some crispness, and the onion will start to become sweet and slightly golden around the edges.

4. Combine steak and vegetables

  1. Return the seared steak and its juices to the skillet with the sautéed peppers and onions.
  2. Drizzle in the soy sauce and toss everything together so the meat and vegetables are evenly coated.
  3. Cook for about 1 more minute, just until the flavors meld and the steak is warmed through.
  4. Reduce the heat to low to keep the mixture warm while you prepare the cheese sauce. Stir occasionally to prevent sticking, but avoid overcooking so the steak stays tender.
Pepper Steak with Macaroni Cheese
Pepper Steak with Creamy Macaroni Cheese 2

5. Start the cheese sauce

  1. In a medium saucepan, melt the butter over medium heat. Watch it closely; it should melt and begin to foam but not brown.
  2. Sprinkle the flour over the melted butter and immediately whisk to form a smooth paste (a roux).
  3. Cook this mixture for about 1 minute, whisking constantly. This helps remove the raw flour taste while keeping the roux pale.

6. Add the milk and thicken

  1. Slowly pour in the milk, a little at a time, while whisking constantly to avoid lumps.
  2. Continue whisking as the mixture heats up and begins to thicken. This usually takes about 3–4 minutes.
  3. The sauce is ready for cheese when it coats the back of a spoon and leaves a light trail when you run your finger through it.

7. Finish the macaroni cheese

  1. Remove the saucepan from the heat and add the shredded cheddar cheese.
  2. Stir until the cheese is completely melted and the sauce is smooth and glossy.
  3. Taste and season with salt and black pepper as needed.
  4. Add the cooked, drained macaroni to the saucepan and fold it gently into the cheese sauce until every piece of pasta is coated in the creamy mixture. If the sauce seems very thick, you can loosen it slightly with a spoonful of warm milk or hot water from the pasta pot (only if needed, and without changing the overall texture).

8. Serve

  1. To serve, spoon a generous portion of the creamy macaroni cheese onto each plate.
  2. Top it with a hearty serving of pepper steak and sautéed vegetables, or serve the steak mixture on the side if you prefer to keep things separate.
  3. Make sure each plate has a good mix of steak, peppers, onion, and cheesy macaroni so every bite feels balanced and satisfying.
  4. Serve immediately while everything is hot, creamy, and the steak is still tender.

This Pepper Steak with Creamy Macaroni Cheese is a complete, comforting meal: tender strips of meat, vibrant peppers and onions, and rich, cheesy pasta all together in one dish, ready in a short amount of time but impressive enough to feel like a treat.

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