Recipe by Kim
"An easy to make, very filling dish. This one combines sliced sirloin with peppers, onions, and tomatoes in a creamy sauce. Try serving over rice."
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1 1/2 pounds
top sirloin - cut into 2 inch strips
salt to taste
ground black pepper to taste
garlic powder to taste
green bell pepper, chopped
1 (10.75 ounce) can
condensed cream of mushroom soup
***This was great! I changed it quite a bit though. First thing I changed was I sauteed the beef sirloin strips (had almost 1 lb) w/ onion (not onion salt) and garlic w/ a spash of worschester sauce and the green pepper slivers... for quite a while, like 45 mins. on med-low to make sure it was going to be tender. I added a little chili powder too for some spice. Then I added 1 cup of canned diced tomatoes w/ a little of the juice, quartered baby portabella mushrooms and 3/4 a can of crm of chix soup. I did not add any other liquid, it was pretty liquidy enough. Simmered it for about 15 mins. topped w/ shredded mozz. chz. and served over rice. Kids and their friends that were here ate it happily! Thanks for the post! It was a comforting, familiar dish.
This was a bit weird. I followed the directions to a T except i used a Flat Iron steak just because it is a more tender cut. Steak was good, the mixture just seemed confused... Tomatoes seemed out of place. Didn't seem to meld together very well.
Wow! This was so easy and super yummy!!! A huge hit with my family! Several others complained their meat was tough ~ here's what I do to get tender sirloin every time ~ saute the sliced meat with fresh garlic and whatever seasonings you like, brown it for a few minutes and then add 1 cup of water, 1 tsp. beef bouillon, 1/4 cup Coke (yes, Coke)! Cover and cook on medium-low for about 15 minutes! Once I did this, I added the onions and green peppers ~ covered and cooked for about 10-15 minutes longer. Meanwhile, I stirred 1 can of diced tomatoes into the cream of mushroom soup. Then pour into skillet and heat through. I didn't even need to add the milk! This recipe was fantastic!
I thought this recipe was really good. The other reviewers were correct that the meat needs to simmer for awhile to be tender. I took the advice of one reviewer to add water,and beef bouillon to the simmering meat,but instead of Coke,I added red wine.My family is not huge on onion so I did not add it,to keep it simple. I mixed the canned tomatoes and cream of mushroom soup together with a little more water and let it simmer for about 20 minutes longer. I served it over noodles and it was great.
I just tried this recipe and my family loved it! I used left-over steak barbecued medium-rare the night before and added it the last fifteen minutes of cooking. It was really tender and the barbecued flavour gave it an extra kick. Whenever we barbecue steak my husband now requests that we make an extra one so that we can have this meal the next evening. Thanks for sharing it!
After reading the reviews, this is what I did. Chopped up a sweet onion and green pepper, minced 3 fresh garlic bulbs and cut my NY strip steaks(which I needed to use up, next time I will use beef cubes) into thin pieces, sprinkled with Lawry seasoning salt. Put the oil in my cast iron skillet and added those ingredients, sauteed for about 10 mins. over med-low heat. Sprinkled some pepper, chili powder, worcestershire sauce, and beef bouillon granuales over that and also added a can of golden mushroom soup and a can of diced tomatoes(omitting the juice), a little milk and about 3 Tblsps of cream cheese. Simmered for about 30 mins. Served over thin spagetti. A keeper, will be making this again.
Kid friendly. My three and two year old loved it! I took the advice of other reviews and sauteed mushrooms and used a can of diced tomatoes. It turned out a little salty and soupy due to the canned tomatoes. I shouuld have used unsalted tomatoes and 3/4 a cup of milk. I also sauteed meat with 1 clove fresh minced garlic and it gave it a lot of flavor. Will use this recipe again.
Tried this last night and thought it was very good. My Husband liked it to. Didn't read reviews till after I had made it but will try some of the ideas that other people have mentioned. I will make it again. Also sending recipe to my daughter over seas.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 345
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