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Philadelphia Cheesesteak Soup



  • 18 ounces rib eye or eye roll steak, frozen, thinly sliced
  • 2 tablespoons butter
  • 1 medium onion, cut into thin wedges
  • 1 medium green bell pepper, cut into strips
  • 11 ounces cheddar cheese soup or cheese sauce
  • 1/2 cup milk
  • 1/2 cup water
  • 2 tablespoons Parmesan cheese, grated
  • Salt and pepper, to taste


  1. Cut each sandwich steak into 1/2-inch strips.
  2. In 2-quart saucepan over medium heat, in hot butter, cook onion and green pepper until tender, stirring occasionally.
  3. Add steak strips. Cook until meat is browned, stirring often.
  4. Stir in soup. Gradually stir in milk, water and cheese. Heat through.


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