Sirloin, Pepper & Onion Skillet

The satisfying flavor of steak is enhanced and enriched in this
sensational and simple skillet dinner - you'll love the spectacular
sauce laced with strips of bell pepper and onion!

Sirloin, Pepper & Onion Skillet
from Campbell's Kitchen

Prep Time: 20 min.
Cook Time: 20 min.

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)

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.
Makes: 4 servings.

Kitchen Clip
                              You'll want to get every last drop of this sauce, so serve
these steaks over Cheddar mashed potatoes. Steamed green beans or
broccoli make a perfect vegetable side dish, too.
Received on Mon Feb 21 12:57:59 2011