Italian Pepper Steak

I haven't made this lately, but it was always a big favorite with my kids. I learned this recipe from my mom; it was one of the few dishes she made that wasn't fried -- and she always picked out the peppers (and didn't use onion or garlic). I've estimated the seasonings, and while I sometimes use a splash of red wine, I haven't put that in the recipe. It's a quick simple dish that's even better the next day as leftovers. Serve over rice or pasta, or even over greens for a hearty salad.

1 pound (more or less) of any thin cut of steak
1 tablespoon olive oil
1 green pepper
1 red bell pepper
1 onion
2 cloves garlic
1 teaspoon each oregano and basil
1 can tomato paste
1 can tomato sauce

Heat olive oil in a low saucepan. Cut steak, onion, and peppers into strips and add to heated pan. Add garlic, oregano, basil and salt and pepper to taste. Cook over medium heat until steak is no longer pink. Add tomato paste, stirring to coat meat and vegetables. Slowly mix in tomato sauce (and wine, if using). Cover and simmer over low heat for at least a half hour. This holds up well if you turn it down to low and leave the lid on; just stir every now and then, adding a tablespoon or so of water if the sauce gets too thick.