Philly Cheese Steak Onion Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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)

Recipe

• 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.