These easy-to-make cheesesteaks are served in pita pockets so they're easy to eat...and delicious too!
cost per recipe: $10.50
The price is determined by the national average.
tablespoon vegetable oil
medium onion, cut in half and sliced (about 1/2 cup)
of a 24-ounce package frozen beef sandwich steak or frozen chicken sandwich steaks (8 steaks)
can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
can (about 4 1/2 ounces) sliced mushrooms, drained
pita bread (6-inch) cut in half, forming 8 pockets
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.
November 24, 2013
If you are short on time or even money, you can use chopped deli roast beef. Comes out delicious! Also, I sauteed the mushroom along with the onion and added a clove of garlic. The pita bread was a bit too dry so we also topped it with salted tomato slices. Pretty good for a no brainer!
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