Heat a Dutch oven or frying pan on medium/heat.
Cutting against the grain, slice sirloin steak into ¼” thick pieces.
Season the beef strips with dry spices and then coat with two tablespoons of all purpose flour.
Add 2 tablespoons of olive oil to the hot pan. Then, add the floured, seasoned beef strips to the pan.
Spread the meat out over the surface of the pan and then leave it alone until it starts to turn a golden brown.
After 3-4 minutes, turn the beef over and brown the other side. Then, remove the browned steak from the pan and set aside.
Next, turn the heat down to medium, and add the sliced onions, bell peppers, and minced garlic into the pan. Cook until the onions are just soft.
Deglaze with one cup of red wine. (Make sure to use a wooden spoon to scrape up all of the burned steak pieces.)
Add the browned beef back to the peppers, onions, and pan gravy.
Bring the pan gravy to a low simmer.
Cover the pepper steak and cook on low for 20 minutes.