Skillet Pepper Steak
-2 top round (or other cheap variety) steaks
-2 Tbs. cooking oil
-garlic powder/black pepper to taste
-2 to 3 Tbs. steak sauce
-Half an onion, cut into thin slivers
-Half a bell pepper, cut into thin slivers
-5-7 pepperoncinis, chopped (optional)
Begin by heating 2 tablespoons cooking oil in a large, deep skillet. Take two cheap, thawed steaks and make 2-3 crosswise incisions in each steak (for absorbing flavor more quickly). Place them in the warm skillet and sprinkle on a little garlic powder and black pepper. Drizzle about 2-3 tablespoons steak sauce across the meat as it cooks.
While the first sides of the steaks brown, chop half of an onion and half of a bell pepper into very fine slivers. If desired, you can also chop a handful of pepperoncinis into the mix to add some heat and sweetness to the flavor. Flip steaks after about 3 minutes, moving them around in the oil/sauce mixture to coat evenly.
After a couple of minutes sauteeing in the pan, scoop the now-tender vegetables onto the tops of the steaks and mound them. Remove covered steaks from pan and serve immediately.
Steaks should be pink but not red in the middle after about 6-7 minutes in the pan.