2 rib-eye steaks (about 1 ½ lbs total and 1 inch thick), trimmed of all fat
Salt and freshly ground black pepper
3 tablespoons olive oil; more as needed
2 large onions, thinly sliced
3/4 lb Italian frying peppers, seeded and halved
2 large garlic cloves, minced
1/2 cup dry red wine
1 ½ cups finely chopped Italian tomatoes
1 tablespoon dried Italian seasoning
½ teaspoon crushed red pepper flakes.
Cut each steak into 1-inch strips removing as much fat as possible and pat them dry with paper towels. Season both sides with salt and pepper. Place on a foil-covered pan that can under the broiler.
In a 12-inch heavy frying pan over medium heat, place the oil, garlic and the onions, season with salt and pepper, and cook, stirring occasionally, until the onions are softened but not browned, Add the peppers and cook until tender.
Pour the wine into the pan. As it comes to a boil, deglaze the pan juices by scraping the bottom of the pan well with a wooden or silicone spoon. Add the tomatoes, Italian seasoning, and red pepper flakes. Bring to a boil, reduce the heat, and simmer.
Set the broiler to low. Place the pan with the steaks under the broiler and cook for 4-5 minutes until lightly brown. Remove the pan from the broiler and place the steak strips and meat juices in the skillet with the tomato mixture. Stir in the meat and simmer for 1-2 minutes.
Serve this dish with mashed potatoes and green beans.