Carefully wipe out most of the oil from the skillet (I used paper towels, gripped with long-handled tongs) leaving the brown bits in the bottom of the pan. Add 1 tablespoon oil, onions (1 cup), mushrooms (8 ounces), 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet and saute until the onions are soft, 8-10 minutes. Add the garlic (1 tablespoon), dried Italian seasoning (2 teaspoons), and the sun-dried tomatoes (1/4 cup), and continue to cook for 1 minute. Stir in balsamic vinegar (1/4 cup), scraping up any brown bits on the bottom of the skillet, and cook until most of the vinegar evaporates. Add crushed tomatoes (1 can), roasted red peppers (12-ounce), and water (3/4 cup). Bring to a rapid simmer, then nestle the steaks in the sauce and continue to simmer, turning the steaks once, 5-7 minutes. Remove the steaks to a cutting board and allow rest for 5 minutes. Continue to simmer the sauce until it thickens a bit, about 3-5 minutes.