Onion & Pepper Smothered Round Steak

This is an Emeril recipe, slightly altered, that is super easy for days you just don't have time to spend in the kitchen!

Ingredients:
2 1/4 lbs thin top round steak, sliced into 1/4" strips
1 1/2 T Emeril's Essence
1/4 C vegetable oil
3 T all-purpose flour
2 C chicken broth
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 tsp salt
1/2 tsp cayenne pepper (I used ground red pepper and it turned out a little HOT!)
1/2 tsp ground black pepper
1 T freshly chopped parsley
White rice for serving

1. Combine flour and Essence in a bowl and toss meat to coat.
2. Heat oil in large cast iron or deep skillet over medium-high heat. Brown meat, in batches, until browned on all sides. Return all meat to the skillet.
3. Add chicken broth and stir, scraping any bits off the bottom of the pan.
4. Add onions and peppers, salt, cayenne & pepper. Cook, stirring frequently for 6-8 min, until veggies are wilted then let simmer, uncovered, for about an hour (while you go do something else!) or until meat is very tender and gravy is thickened. ***Don't forget to start your rice!
5. Add parsley and serve over white rice.