In a small bowl, combine the butter with the cheese and season with salt and pepper.
In a saucepan, set a steamer basket over 1 inch of water and bring to a boil. Add the beans and steam until crisp-tender, about 5 minutes. Pat the beans dry with a towel and transfer to a bowl. Top with the butter and serve.
The recipe can be prepared through Step 1 and refrigerated for up to 1 week.