Sirloin, Pepper & Onion Skillet

Campbell's Sirloin, Pepper & Onion Skillet Recipe

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

4

Cook: 20 min.

Made With

  • Campbell’s® Condensed Golden Mushroom Soup

    Campbell’s® Condensed Golden Mushroom Soup

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What You'll Need

2 tablespoons olive oil
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into 4 pieces
1 large onion, sliced (about 1 cup)
2 medium red bell peppers and/or green bell 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 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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RID#60573

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