Sirloin, Pepper & Onion Skillet
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 boneless beef top sirloin steak, 3/4 inch thick (about 1 pound)
- 1 large onion, sliced (about 1 cup)
- 2 medium red peppers, and cut into 2 inch long strips (about 3 cups) or green pepper, cut into 2 inch long strips (about 3 cups)
- 3 garlic cloves, minced
- 1 tablespoon red wine vinegar or 1 tablespoon balsamic vinegar
- 1 (10 3/4 ounce) can condensed golden mushroom soup
- 1⁄2 cup water
- 1 cup shredded monterey jack and cheddar cheese blend (about 4 ounces) or 1 cup cheddar cheese (about 4 ounces)
directions
- Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned on both sides. Remove the beef from the skillet. Pour off any fat. Reduce the heat to medium.
- Heat the remaining oil in the skillet. Add the onion and peppers and cook for 3 minutes, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
- Add the vinegar to the skillet and cook and stir for 1 minute. Stir in the soup and water and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook the beef 2 minutes for medium or until desired doneness. Sprinkle with the cheese.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.