Philadelphia cheesesteak soup
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Frozen chipped beef sandwich steaks (2 oz each) | |
| 2 | Tbps margarine or butter | |
| 1 | medium | Onion, cut into thin wedges |
| ½ | small | Green pepper, cut into strips |
| 11 | ounces | Can cheddar cheese soup/sauce |
| 1 | cup | Water |
| 1 | teaspoon | Worcestershire sauce |
| 1½ | cup | Toasted bread cubes |
Directions
Here's a spin off of the popular Philadelphia cheesesteak sandwich.
If you like, stir in some slice hot Italian peppers, that's how many Philadelphians enjoy their cheesesteaks.
Cut each steak into ½ inch strips. In saucepan, over medium heat, cook onions and green peppers in the margarine until crisp tender.
Add the steak strips and continue sauteing until beef changes color, stirring often. Stir in soup until smooth. Gradually stir in the water and worcestershire and heat through. Serve topped with toasted bread cubes. Makes 3 cups or 2 servings.
Origin: Campbell's 75 th Anniversary Cookbook. Shared by: Sharon Stevens, July/95.