Cheesesteak Pockets
These easy-to-make cheesesteaks are served in pita pockets so they're easy to eat...and delicious too!
Ingredients
1 tablespoon vegetable oil
1 medium onion, cut in half and sliced (about 1/2 cup)
0.5 of a 24-ounce package frozen beef sandwich steak or frozen chicken sandwich steaks (8 steaks)
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 can (about 4 1/2 ounces) sliced mushrooms, drained
4 pita bread (6-inch) cut in half, forming 8 pockets
1 medium onion, cut in half and sliced (about 1/2 cup)
0.5 of a 24-ounce package frozen beef sandwich steak or frozen chicken sandwich steaks (8 steaks)
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 can (about 4 1/2 ounces) sliced mushrooms, drained
4 pita bread (6-inch) cut in half, forming 8 pockets
Instructions
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender, stirring occasionally. Add the sandwich steaks in batches and cook until well browned on both sides. Pour off any fat.
Stir the soup and mushrooms in the skillet and cook until the mixture is hot and bubbling. Divide the sandwich steaks and soup mixture among the pita halves.
Stir the soup and mushrooms in the skillet and cook until the mixture is hot and bubbling. Divide the sandwich steaks and soup mixture among the pita halves.
Cheesesteak Pockets
These easy-to-make cheesesteaks are served in pita pockets so they're easy to eat...and delicious too!
Directions
Print
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender, stirring occasionally. Add the sandwich steaks in batches and cook until well browned on both sides. Pour off any fat.Stir the soup and mushrooms in the skillet and cook until the mixture is hot and bubbling. Divide the sandwich steaks and soup mixture among the pita halves.
Ingredients
1 tablespoon vegetable oil1 medium onion, cut in half and sliced (about 1/2 cup)0.5 of a 24-ounce package frozen beef sandwich steak or frozen chicken sandwich steaks (8 steaks)1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup1 can (about 4 1/2 ounces) sliced mushrooms, drained4 pita bread (6-inch) cut in half, forming 8 pockets
South-of-the-Border Beef Stew
Corn and potatoes beef up this Southwester...
Skillet Mac & Beef
This saucy pasta and ground beef dish uses...
Slow Cooked Greek-Style Beef Stew
Slow-cooking this stew gives you mouthwate...
Savory Pot Roast
Nothing says home cooking like this slow-...