Beef Steaks with Peppers and Mushrooms

Combine the ground beef, bread crumbs, minced garlic, beaten egg, seasoned salt, and Worcestershire sauce in a large bowl using your hands to mix everything together effectively.

Form the mixture into 4 uniform-sized patties and set them aside for now.

Heat a generous amount of olive oil in a 12-inch nonstick skillet over medium-high heat until it starts to shimmer and bubble. Add sliced mushrooms, chopped onion, and diced bell peppers; sprinkle with salt and pepper to taste. Cook the vegetables in the skillet by stirring them constantly until they start to soften slightly, about 4-5 minutes. Transfer the cooked vegetables to a bowl and keep them warm until ready to serve.

Add the 4 patties you formed earlier to the same skillet; cook them until they're nicely browned on both sides, about 3 minutes per side. Return the cooked vegetables to the skillet and place them on top of, around, or even inside the patties. Pour in some beef broth to add moisture and flavor.

Reduce the heat of the skillet to medium and cook until an instant-read thermometer inserted into the centers of the patties reads 160 degrees F (71 degrees C), which should take about 4-5 minutes more.

Divide the patties and vegetables among serving plates. While you're doing that, boil some liquid in the skillet to reduce it to about 1/2 cup. Then, divide this reduced liquid among the serving plates and drizzle it over the patties and vegetables. Serve everything warm and enjoy!