Quarter potatoes.

Place potatoes in a microwave-safe bowl and cover with a damp paper towel.

Microwave covered until fork-tender, 6-8 minutes.

Carefully remove from microwave.

While potatoes microwave, trim green beans, if necessary, and cut into 1" pieces.

Tear cheese into bite-sized pieces.

Pat steaks dry and season both sides with garlic pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add steaks to hot pan and cook until steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner and transfer steaks to a plate. Rest, 3 minutes.

Wipe pan clean and reserve.

While steaks cook, continue recipe.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add green beans to hot pan. Stir occasionally until green beans are lightly browned, 3-4 minutes.

Add microwaved potatoes, seasoned salt, and 2 tsp. olive oil. Stir occasionally until potatoes are browned and green beans are tender, 5-8 minutes.

If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

Remove from burner and stir in softened butter until combined.

While vegetables cook, continue recipe.

Return pan used to cook steaks to medium heat and add 1 tsp. olive oil.

Add bacon to hot pan and stir often until crispy, 1-2 minutes.

Stir in cream base, a pinch of pepper, cheese pieces, and 2 Tbsp. water until melted and combined, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping steak with sauce. Slice steak, if desired. Bon appétit!