Seared Steak with Cheesy Veggie Medley

step 1 Season the steaks with salt, pepper, and garlic powder on both sides.
step 2 Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes per side (or until desired doneness). Add rosemary sprigs while cooking for flavor.
step 3 Remove steaks from the skillet and let rest.
step 4 In a separate pan, sauté the bell peppers, zucchini, and onion until just tender. Set aside.
step 5 In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
step 6 Gradually whisk in milk, stirring constantly until smooth and thickened.
step 7 Add shredded cheddar cheese and stir until fully melted into a creamy sauce.
step 8 Pour the cheese sauce over the sautéed vegetables and mix to coat evenly.
step 9 Plate the steak with a generous serving of cheesy veggies on the side.
step 10 Garnish with rosemary sprigs and a tomato rose if desired.

Storage and Reheating Tips:
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat steak gently in a skillet or microwave, and reheat the cheesy veggies over low heat with a splash of milk to restore creaminess. Best enjoyed fresh for optimal texture and flavor.