- 2 tablespoons 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 tablespoon red wine vinegar or balsamic vinegar
- 1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup
- 1/2 cup water
- 1 cup shredded Cheddar Jack cheese or Cheddar cheese
- 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.
- 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.
- 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.