2	tsp.	oil
1 1/2	lbs.	boneless beef top round steak, cut in 5 pieces
1/2	tsp.	salt
1/4	tsp.	pepper
1	med.	onion, halved and sliced
1/2	med.	green pepper, cut into strips
1	can	cream of mushroom soup
3/4	cup	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 to 6 minutes or until well browned, turning once. Transfer steak to 4 to 6 quart slow cooker. 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 to 10 hours.

Remove steak pieces from slow cooker; place on serving platter. Stir sauce well. Serve sauce with steak.