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Heat the olive oil in a large, high-sided sauté pan with a lid or a Dutch oven over medium heat. Add the green beans and cook, tossing with tongs frequently, until the beans are glossy and bright but still crisp, about 5 minutes.
Add 1 teaspoon pepper, season with salt and cook, stirring frequently, until the pepper is toasted and fragrant, 30 seconds to 1 minute.
Carefully pour ⅔ cup of water into the pan and immediately cover. Cook, tossing halfway through, until the beans are vibrant green and crisp-tender and the water has almost completely evaporated, about 4 minutes.
Uncover and remove from the heat. Give the beans a toss again then transfer half to a serving platter, spreading them out in an even layer. Sprinkle half of the cheese over the beans. Top with the remaining beans and garnish with the remaining cheese and several more grinds of pepper.