Philadelphia cheesesteak soup

Yield: 3 servings

Measure 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

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.

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