• 2 tsp. oil
• 1 1/2 lb. boneless beef top round steak, cut into 5 pieces
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 medium onion, halved and sliced
• 1/2 medium green pepper, cut into strips
• 1 can cream of mushroom soup
• 3/4 C. thick and chunky salsa

Heat oil in large skillet over medium-high heat until hot. Sprinkle steak with salt and pepper. Place steak in skillet; cook 4-6 minutes or until well browned, turning once. Transfer steak to 4- to 6-quart crockpot. Top with onion and bell pepper. In same skillet, combine soup and salsa; mix well. Pour over vegetables and steak. Cover; cook on low for 8-10 hours. Remove steak pieces from crockpot; place on serving platter. Stir sauce well. Serve sauce with steak.