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Philly Cheesesteak Onion Soup

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Philly Cheesesteak Onion Soup
  • Prep 10 min
  • Total 35 min
  • Ingredients 9
  • Servings 2
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Slices of fresh-baked Pillsbury™ French bread top a beefy onion soup in a classic twist for two.
Updated Nov 6, 2018
Bake-Off® Contest 42, 2006
Bake-Off® Contest 42, 2006
Anne Johnson
Vincent, Ohio

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 Information

730 Calories, 23g Total Fat, 48g Protein, 83g Total Carbohydrate, 13g Sugars

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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