Cheesesteak Soup

There appear to be two major approaches to making cheesesteak into soup. One follows the lead of onion soup, with its beef stock base and broiled provolone; the other approach, of which the following recipe is an example, should appeal to people who like a little steak with their Whiz. It comes from Campbell’s, whose corporate headquarters is located right across the Delaware River from Philadelphia in Camden, New Jersey, and so should know a thing or two about cheesesteaks.

Serves 2 (3 cups)
2 (2-ounce) frozen sandwich steaks
2 tablespoons butter
1 medium onion, cut into thin wedges
½ small green bell pepper, cut into strips
1 (11-ounce) can Campbell’s condensed cheddar cheese soup
1 cup water
1 teaspoon Worcestershire sauce
1½ cups toasted (1-inch) bread cubes

Cut each steak into 2 x ½-inch strips. Melt the butter in a large saucepan. Add the onion and green pepper and cook over medium heat until tender, stirring occasionally. Add the steak strips and cook just until the meat changes color, stirring often. Stir in the soup until smooth. Gradually stir in the water and Worcestershire sauce, and heat through. Serve the soup topped with the toasted bread cubes.