4 beef steaks (sirloin, ribeye, or round), about 1 inch thick

Salt and pepper to taste

2 tablespoons olive oil

1 medium onion, thinly sliced

3 cloves garlic, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 (28 oz) can crushed tomatoes

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon crushed red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

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Season the steaks generously with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the steaks for 2-3 minutes per side until browned. Remove and set aside.
In the same skillet, add the sliced onions and bell peppers. Cook for 4-5 minutes until slightly softened.
Add the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes, then add oregano, basil, and crushed red pepper flakes (if using). Stir to combine.
Return the steaks to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 25-30 minutes or until the steaks are tender and cooked through.
Remove from heat, garnish with fresh parsley, and serve hot over pasta, mashed potatoes, or with crusty Italian bread.

For quicker cooking, use thinner cuts like flank or skirt steak.

Stir in a tablespoon of butter for extra richness at the end of cooking.

For a vegetarian option, replace the steak with portobello mushrooms or eggplant slices.

Increase the crushed red pepper flakes for a spicier version.

Add mushrooms or zucchini to the skillet along with the peppers for more veggie variety.