Philly Cheese Steak Onion Soup- For 2 |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a short cut soup using a can of onion soup added to the the rest of the ingredients but taste very good .......so for a quick fabulous meal here you go!!!................ courtesy of 400 soups ........ Read more ..... Ingredients:
french bread-1 can (11 oz) pillsbury refrigerated crusty french loaf --- or regular fresh french /sour dough bread |
1/2-1 teaspoon butter .use your own taste... i use more |
1 boneless beef rib-eye steak (1/2 lb), trimmed of fat, cut into bite-size strips |
1/4 teaspoon salt |
dash pepper |
1 can (18.5 oz) progresso vegetable classic french onion soup or campbells french onion soup. |
1 can (4 oz) mushroom pieces and stems, drained |
1/2 cup shredded provolone cheese (2 oz) |
3 tablespoons chopped green bell pepper |
Directions:
1. Heat oven to 350°F.
2. Bake French loaf as directed on can.
3. Meanwhile, in 2-quart saucepan, melt butter over medium heat.
4. Add beef strips; sprinkle with salt and pepper.
5. Cook and stir until browned.
6. Stir in soup; heat to boiling.
7. Reduce heat to medium-low; simmer uncovered 20 minutes.
8. Stir mushrooms into soup; cook until thoroughly heated.
9. Cut 2 (1-inch-thick) diagonal slices from warm loaf; reserve remaining loaf to serve with soup.
10. Set oven control to broil.
11. Ladle soup into 2 (15-oz) ovenproof bowls.
12. Sprinkle 2 tablespoons of the cheese onto each serving.
13. Top each with bread slice.
14. Sprinkle bell pepper and remaining cheese evenly over each.
15. 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.
16. Serve soup with remaining slices of loaf.
17. 2 servings (1 3/4 cups each) ..ok! pick out your favorite wine and make a great salad to go with this …….yummy………
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