Sirloin Skillet

I'm always looking for a quick, easy dinner recipe.  This is an old recipe that I had printed out at one time (apparently) and came across in all this moving mayhem.  It still looked good, so I decided to give it a shot.  It was simple and quick and tasted delicious.  I served it over white rice.  I think it would be delicious on a tortilla too.

Slightly adapted from: Campbell's Kitchen

Here's what I used:
2 Tablespoons Olive Oil
1 Lb Boneless Beef Sirloin Steak, diced
1 Large White Onion, diced
2 Medium Red Peppers, sliced
2 Medium Green Peppers, sliced
3 Cloves Garlic, Minced
1 Can (10.75 ounces) Condensed Cream of Mushroom Soup
1/2 Cup Water
1 Cup Shredded Cheddar Jack Cheese

Here's What I did:
1.  Heat one tablespoon of Olive Oil in a skillet over medium-high heat.

2.  Cook the steak in the oil until thoroughly cooked.  Removed meat from skillet.

3.  Reduce heat to medium and add the remaining (1 Tbsp) oil to the pan.

4.  Add onions and peppers to pan.  Cook for 3 minutes, stirring occasionally.

5.  Add garlic and cook until the vegetables are tender.

6.  Stir in condensed soup and water.  Heat to boil.

7.  Return meat to the skillet and reduce heat to low. 

8.  Cover and cook for about 2 minutes.

9.  Sprinkle with cheese.



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