Sirloin, Pepper & Onion Skillet

It's like fajitas without the tortillas! This simple, pan-seared steak gets great flavor from a savory sauce...but best of all, it's topped with cheese. Steak just doesn't get any better!

At a glance

Prep

20 min.

Total

40 min.

Serves

Cook: 20 min.

Made With

Campbell's® Condensed Golden Mushroom Soup

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What You'll Need

2 tablespoons olive oil
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into 4 pieces
1 large onion, sliced (about 1 cup)
2 medium red and/or green peppers, cut into 2-inch-long strips (about 3 cups)
3 cloves garlic, minced
1 tablespoon red wine vinegar or balsamic vinegar
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1/2 cup water
1 cup shredded Cheddar Jack cheese or Cheddar cheese (about 4 ounces)

How to Make It

1
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.
2
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.
3
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 for 2 minutes for medium or until desired doneness. Sprinkle with the cheese.

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Recipe Nutritional Information

Made With	Campbell's Golden Mushroom Soup
Calories	383
Total Fat	23g
Saturated Fat	9g
Cholesterol	86mg
Sodium	638mg
Total Carbohydrate	15g
Dietary Fiber	3g
Protein	29g
Vitamin A	50%DV
Vitamin C	66%DV
Calcium	22%DV
Iron	15%DV