Melt butter in a 12-inch nonstick skillet over medium-high heat.

Cook chopped bell pepper in butter for 2 minutes, stirring frequently.

Stir in sliced mushrooms.

Cook for 2-3 minutes, stirring frequently, until vegetables are tender.

Remove the vegetable mixture from the skillet and cover to keep warm.

Sprinkle beef steaks with garlic salt and pepper.

In the same skillet, cook steaks over medium heat for 6-8 minutes, turning once or twice, until desired doneness is achieved.

Return the vegetables to the skillet.

Stir teriyaki glaze and water into the vegetables and spoon the mixture over the steaks.

Cook for about 1 minute, stirring the vegetables occasionally, until thoroughly heated.