Philadelphia Cheesesteaks
A must-eat on any trip to Philadelphia, now you can create these mouthwatering sandwiches right in your own kitchen. Cheddar cheese soup makes it easy and delicious!
Ingredients
2 tablespoons vegetable oil
1 large onion, sliced (about 1 cup)
1 large red bell pepperor green bell pepper, thinly sliced (about 1 1/2 cups)
3 ounces sliced mushrooms(about 1 cup)
4 frozen beef sandwich steak(about 2 ounces each )
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
4 (8-inch) long hard roll, split
1 large onion, sliced (about 1 cup)
1 large red bell pepperor green bell pepper, thinly sliced (about 1 1/2 cups)
3 ounces sliced mushrooms(about 1 cup)
4 frozen beef sandwich steak(about 2 ounces each )
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
4 (8-inch) long hard roll, split
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, pepper and mushrooms and cook until the vegetables are tender. Remove the vegetables from the skillet.
Add the steaks to the skillet. Cook and stir until they're cooked through.
Spoon the soup into a microwavable bowl. Cover and microwave on HIGH for 1 1/2 minutes or until it's hot. Stir.
Spread each roll with 2 tablespoons soup. Divide the steaks and vegetables among the rolls and top evenly with the remaining soup.
Add the steaks to the skillet. Cook and stir until they're cooked through.
Spoon the soup into a microwavable bowl. Cover and microwave on HIGH for 1 1/2 minutes or until it's hot. Stir.
Spread each roll with 2 tablespoons soup. Divide the steaks and vegetables among the rolls and top evenly with the remaining soup.
Philadelphia Cheesesteaks
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A must-eat on any trip to Philadelphia, now you can create these mouthwatering sandwiches right in your own kitchen. Cheddar cheese soup makes it easy and delicious!
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, pepper and mushrooms and cook until the vegetables are tender. Remove the vegetables from the skillet.Add the steaks to the skillet. Cook and stir until they're cooked through.Spoon the soup into a microwavable bowl. Cover and microwave on HIGH for 1 1/2 minutes or until it's hot. Stir.Spread each roll with 2 tablespoons soup. Divide the steaks and vegetables among the rolls and top evenly with the remaining soup.
Ingredients
2 tablespoons vegetable oil1 large onion, sliced (about 1 cup)1 large red bell pepperor green bell pepper, thinly sliced (about 1 1/2 cups)3 ounces sliced mushrooms(about 1 cup)4 frozen beef sandwich steak(about 2 ounces each )1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup4 (8-inch) long hard roll, split
