Beef & Peppers

ingredients

• 2 Tbsp. olive oil
• 1 (1 pound) boneless beef sirloin steak, 3/4 inch thick
• 1 large onion, sliced
• 2 medium red and or green peppers, cut into 2 inch long strips
• 3 cloves garlic, minced
• 1 Tbsp. red wine vinegar or balsamic
• 1 (10.75 oz) can Campbell’s Condensed Golden Mushroom Soup
• 1/2 cup water
• 1 cup shredded cheddar jack cheese or cheddar cheese

directions

1. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef & 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 & peppers & cook for 3 minutes, stirring occasionally. Add the garlic & cook until the vegetables are tender-crisp, stirring often.
3. Add the vinegar to the skillet & cook & stir for 1 minute. Stir in the soup & water & heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover & cook the beef for 2 minutes for medium or until desired doneness. Sprinkle with the cheese.