Best Philly Cheese Steak Onion Soup Recipes

Philly Cheese Steak Onion Soup image

Provided by That Napa Chicken R

Categories < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

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)

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 961.1, Fat 43, SaturatedFat 18.3, Cholesterol 102.4, Sodium 4126.4, Carbohydrate 94.5, Fiber 3.5, Sugar 8.9, Protein 52

PHILLY CHEESE STEAK ONION SOUP image

Categories Soup/Stew

Number Of Ingredients 9

1 can (11 oz) Pillsbury® refrigerated crusty French loaf
1/2 teaspoon butter or margarine
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 Classics French onion soup
1 can (4 oz) Green Giant® mushroom pieces and stems, drained
1/2 cup shredded provolone cheese (2 oz)
3 tablespoons chopped green bell pepper

Steps:

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.