Steak Mix-Up

Steak Mix-Up

Kim 0

"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."

Ingredients 30 m {{adjustedServings}} servings 555 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 38.4 g
  • 59%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 612 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat the vegetable oil in a large skillet over medium heat. Add the sliced sirloin and salt, pepper, garlic powder and onion powder to taste. Stir and saute for 5 to 10 minutes, or until meat is well browned.
  2. Then add the onion and saute for 5 more minutes. Then stir in the chile peppers OR bell peppers, tomatoes, soup and milk. Mix this all together well, reduce heat to low and simmer for 10 to 15 minutes, stirring often.
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Reviews 29

  1. 35 Ratings


***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.


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.