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Bake-Off® Contest 42, 2006
Vincent, Ohio

Philly Cheese Steak Onion Soup

Slices of fresh-baked Pillsbury® crusty French loaf top a beefy onion soup in a classic twist for two.

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  • prep time 10 min
  • total time 35 min
  • ingredients 9
  • servings 2
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
730
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
10g,
10%
Trans Fat
2g
2%
),
Cholesterol
75mg
75%;
Sodium
2720mg
2720%;
Total Carbohydrate
83g
83%
(Dietary Fiber
4g
4%
  Sugars
13g
13%
),
Protein
48g
48%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
10%;
Calcium
25%;
Iron
35%;
Exchanges:
4 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.