Philly Cheese Steak Onion Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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From Pillsbury! Slices of fresh-baked Pillsbury® crusty French loaf top a beefy onion soup-for two. Ingredients:
1 (11 ounce) can pillsbury refrigerated crusty french loaf |
1/2 teaspoon butter |
1 (1/2 lb) rib eye steak, trimmed of fat, cut into bite-size strips (boneless beef 1/2 lb) |
1/4 teaspoon salt |
1 dash pepper |
1 (18 1/2 ounce) can french onion soup (progresso vegetable classics) |
1 (4 ounce) can mushroom stems and pieces, drained (green giant) |
1/2 cup provolone cheese (2 oz shredded) |
3 tablespoons green bell peppers (chopped) |
Directions:
1. Heat oven to 350°F Bake French loaf as directed on can. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add beef strips; sprinkle with salt and pepper. Cook and stir until browned. Stir in soup; heat to boiling. Reduce heat to medium-low; simmer uncovered 20 minutes.
2. Stir mushrooms into soup; cook until thoroughly heated. Cut 2 (1-inch-thick) diagonal slices from warm loaf; reserve remaining loaf to serve with soup.
3. Set oven control to broil. Ladle soup into 2 (15-oz) ovenproof bowls. Sprinkle 2 tablespoons of the cheese onto each serving. Top each with bread slice. Sprinkle bell pepper and remaining cheese evenly over each.
4. Place bowls on cookie sheet; broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is bubbly and bread is toasted. Serve soup with remaining slices of loaf.
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