Sirloin, Pepper & Onion Skillet

 

 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.