Pillsbury Bake-Off strikes again for tonight’s dinner. This soup is so delicious and can stretch a rib eye steak to feed  6 people. (I doubled the recipe and split it into 6 servings rather than 4.) Below is what I actually used and how I cooked it.

* Exported from MasterCook *

Philly Cheesesteak Onion Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
315 grams beef rib eye, R-T-C — cut into bite-sized pieces
1 tablespoon canola oil
1 medium onion — sliced
1/2 medium green bell pepper — sliced
2 cans onion soup, condensed
1/4 teaspoon pepper
14 ounces mushroom stems and pieces — drained
125 grams reduced fat provolone cheese
200 grams whole wheat bread — 6 slices

Saute onions and bell pepper in canola oil over medium heat until softened. Add steak and cook, stirring until browned. Add cans of soup with 2 cans of water. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes. Add mushrooms and cook until heated through.
Meanwhile, preheat broiler and place bread on a baking sheet and top with cheese. Broil until browned.
Freeze soup and bread in separate compartments. After reheating, place bread on soup and serve.


How many cookbooks does a normal person own? With the internet I would think that number has declined. Who needs cookbooks when you can find a dozen recipes for just about anything. Here’s a picture of the majority of my collection. Obsessed is such a harsh word.



2 thoughts on “Philly Cheesesteak Onion Soup

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