Rose Mary Mogan


My husband pulled these steaks from the freezer, & asked me to make something with them. Not wanting to stay in the kitchen all day, I decided while they were still partially frozen, I would slice them thinly & make a one skillet meal using peppers onions & mushrooms. As an added bonus I decided to use Minute Maid Rice, a quick way to get dinner on the table in hurry.

So by slicing the meat partially frozen, & seasoning it allowed the flavors to blend together, was enough time to allow the meat to fully thaw out, in time to sauté in the skillet. My husband loved it, & it didn't take long.


☆☆☆☆☆ 0 votes

6-8 depending on appetites
1 Hr
35 Min
Stove Top


  • 3 lb
    sirloin tip steak, sliced thinly
  • 11/2 Tbsp
    steak seasoning
  • 2 Tbsp
  • 2 Tbsp
    granulated garlic
  • 2 Tbsp
    chopped chive
  • 11/2 Tbsp
  • 2-3 Tbsp
    extra virgin olive oil
  • 8
    mini sweet peppers,sliced into strips
  • 2 large
    onion sliced into rings
  • 1 can(s)
    sliced mushrooms, drained reserve liquid
  • 1/3 c
    all purpose flour
  • 1/2 c
    liquid from sliced mushrooms, or more water if needed
  • 4 c
    minute maid rice, cooked according to package



  1. Freeze Sirloin Tip steaks partially so it can be sliced easily into thin slices. I like to slice steaks on the bias.
  2. These are the main spices. plus the addition of paprika.
  3. Slice the peppers and onions into desired size. Set aside until needed.
  4. Next combine all of the spices in a small bowl then blend together and sprinkle liberally over sliced steak. Allow to sit at room temperature for at least 45 minutes to allow the flavors to blend together.
  5. In the meantime Cook rice according to package directions, and set aside till needed after meat has finished cooking.
  6. Add olive oil to large skillet, and heat over medium high heat, add enough of the thin sliced meat to cover bottom of skillet, and brown on all sides. Do not over crowd skillet, remove to a large platter. Repeat as needed until all of the beef is cooked. Set aside till needed.
  7. Now add the sliced veggies to the skillet and cook until crisp tender. Add additional olive oil if needed.
  8. Add meat back into skillet with veggies and continue to cook together. Add in the drained sliced mushrooms, stir to blend together.
  9. Continue cooking meat mixture over low heat, & make a slurry of the reserved mushroom liquid combined with the flour in a small bowl, then pour over the beef mixture, and allow to simmer over low heat. Add in additional beef broth or water if needed to prevent meat from sticking to skillet. adding just enough liquid to make a thin gravy. Serve over cooked rice or noodles. Garnish with chopped green onion tops or chive. ENJOY

Printable Recipe Card


Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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