Philly Cheese Steak Onion Soup

From Pillsbury! Slices of fresh-baked Pillsbury® crusty French loaf top a beefy onion soup-for two.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1 (11 ounce) can  Pillsbury refrigerated crusty french loaf
• 1⁄2 teaspoon butter
• 1 (1/2lb)  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 1/2ounce) 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)

Directions

1. Heat oven to 350°F 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.
2. 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.
3. 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.
4. 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.