Philly Cheese Steak Onion Soup

“From Pillsbury! Slices of fresh-baked Pillsbury® crusty French loaf top a beefy onion soup-for two.”

Ingredients Nutrition

  • 1 (11 ounce) can Pillsbury refrigerated crusty french loaf
  • 12 teaspoon butter
  • 1 (1/2 lb) rib eye steak, trimmed of fat, cut into bite-size strips (boneless beef 1/2 lb)
  • 14 teaspoon salt
  • 1 dash pepper
  • 1 (18 1/2 ounce) can French onion soup (Progresso Vegetable Classics)
  • 1 (4 ounce) can mushroom stems and pieces, drained (Green Giant)
  • 12 cup provolone cheese (2 oz shredded)
  • 3 tablespoons green bell peppers (chopped)


  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.

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