1️⃣ Prep the Steak:

1. Add the sliced steak to a large bowl. Season generously with salt and black pepper.
2. Sprinkle the flour over the steak and toss to coat evenly.

2️⃣ Sear the Steak:

1. Heat a large heavy-bottom skillet (or cast iron pan) over medium-high heat.
2. Add 2-3 tablespoons of oil. Once hot, sear the steak in batches for about 2 minutes per batch until browned on the outside (medium-rare or medium at most).
3. Remove the steak from the pan and set aside.

3️⃣ Cook the Onions and Peppers:

1. In the same skillet, add a little more oil if needed.
2. Sauté the onions over medium heat for about 10 minutes, stirring occasionally, until softened and golden-brown.
3. Add a pinch of salt and black pepper, Italian seasoning, paprika, smoked paprika, and white pepper. Stir to combine.
4. Stir in the bell peppers and sauté for 2-3 minutes until they soften slightly but remain crisp. Add the minced garlic and cook for 30 seconds until fragrant.

4️⃣ Make the Sauce:

1. Stir in the tomato paste and cook for 30 seconds to remove its raw flavor.
2. Pour in the beef stock and stir to combine, creating a flavorful sauce. Adjust seasoning with salt and pepper if needed.

5️⃣ Combine and Serve:

1. Return the seared steak to the skillet and stir to coat in the sauce.
2. Let simmer for 30 seconds to 1 minute to warm through.
3. Serve the pepper steak over rice (or your preferred side) and garnish with chopped green onions or parsley.