In a large pan, heat 1 tablespoon of olive oil on medium heat until shiny. Add sliced onions and a pinch of salt, stir until onions are coated in the oil. Cook, stirring every so often, until onions are caramelized and golden brown, 30–45 minutes. If you have a very hot stove, you may need to turn the heat to medium low, as you don’t want them to burn. Don’t stir too often, as you want the bottom to caramelize properly.
While onions cook, place prepared peppers in a large pot and cover with water. Bring to a boil and boil for 2–3 minutes, until they just begin to soften. Drain and place on a layer of paper towel, gently patting any of the water off. Arrange peppers in a 9×13 inch pan and heat oven to 350ºF.
Heat remaining 1 tablespoon oil in a large pan on medium heat. Cook sliced steak until golden brown, draining out the excess fat. Transfer to a plate.
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