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Source: Campbell's Recipes
Tagged With: 4 servings
Cheesesteak Pockets
These easy-to-make cheesesteaks are served in pita pockets so they're easy to eat...and delicious too!
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Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
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1 tablespoon Vegetable Oil
1 medium onion, cut in half and sliced (about 1/2 cup)
1/2 of a 24-ounce package frozen beef or frozen chicken sandwich steak (8 steaks)
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1 jar (about 4 1/2 ounces) sliced mushrooms, drained
4 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.



Notes:
Nutritional Values per Serving using Campbell's Cheddar Cheese Soup: Calories 371, Total Fat 11g, Saturated Fat 3g, Cholesterol 48mg, Sodium 847mg, Total Carbohydrate 44g, Dietary Fiber 3g, Protein 23g, Vitamin A 6%DV, Vitamin C 3%DV, Calcium 9%DV, Iron 19%DV

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