• 1 jar of Rao’s Arrabbiata Sauce
• 2  12-ounce rib-eye steaks
• 2 red bell peppers, cored, seeded and sliced into ½ slices
• 2 green peppers, cored, seeded and sliced into ½ slices
• 1 large white onion, sliced
• 2 cups sliced white mushrooms
• Rao’s Extra Virgin Olive Oil
• Pinch of dried oregano
• Salt to taste

Grill steaks to desired taste.  Lightly coat skillet with Rao’s Extra Virgin Olive Oil and saute peppers, onion and mushrooms until soft.  Add Rao’s Arrabbiata sauce to vegetables and heat thoroughly. Slice steak and pour sauce and vegetables over top.