Philly Cheesesteak Onion Soup

  • Prep 10 min
  • Total 35 min
  • Ingredients 9
  • Servings 2

Ingredients

  • 1 can (11 oz) refrigerated Pillsbury™ Original French Bread
  • 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) 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
730
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
10g
51%
Trans Fat
2g
Cholesterol
75mg
25%
Sodium
2720mg
113%
Potassium
480mg
14%
Total Carbohydrate
83g
28%
Dietary Fiber
4g
15%
Sugars
13g
Protein
48g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
35%
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 Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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