Philly Cheese Steak Onion Soup - cooking recipe

Ingredients

1 (11 ounce) can Pillsbury refrigerated crusty french loaf
1/2 teaspoon butter
1 (1/2 lb) rib eye steak, trimmed of fat, cut into bite-size strips (boneless beef 1/2 lb)
1/4 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)
1/2 cup provolone cheese (2 oz shredded)
3 tablespoons green bell peppers (chopped)

Preparation

Heat oven to 350\u00b0F 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.
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.
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.
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.