These favorite pub-style sandwiches featuring steak, peppers, onions and cheese are so simply delicious, you'll want to make them at home. Plus, they go from fridge to table in just 20 minutes.
Ingredients

2 tablespoons of soup. vegetable oil

1 large onion, sliced (about 1 cup)

1 red or green pepper, thinly sliced (about 1 1 / 2 cups)

1 cup sliced mushrooms

4 frozen sandwich steaks (about 2 oz each)

1 can (10 3 / 4 ounces) Campbell's ® Condensed Cheddar Soup

4 (8 inches) long rolls, split

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add onion, bell pepper and mushrooms and cook until vegetables are tender. Remove the vegetables in the pan.

2. Add steaks to skillet. Cook, stirring, until cooked through.

3. Pour the soup into a bowl in the microwave. Cover and cook on high for 1 1 / 2 minutes or until hot. Stir.

4. Spread each bread with two tablespoons of soup. Divide the meat and vegetables in the records and top with remaining soup.

Tip:

Try using garlic bread prepared instead of rolls in this recipe.

Ingredients

6 oz sirloin steak or boneless beef top round

1 / 2 cups water

2 tablespoons dry white wine or water

2 tablespoons cornstarch teaspoon

2 teaspoons instant beef bouillon granules

1 / 2 teaspoon Italian seasoning, chopped

1 / 8 teaspoon pepper

1 tablespoon cooking oil

2 cloves garlic, minced

1 yellow pepper, green or red bell, cut into thin strips

1 small onion, chopped (1 / 3 cup)

1 cup sliced fresh mushrooms

1 medium tomato, seeded and chopped (3 / 4 cup)

2 cups hot cooked spinach fettuccine, linguine or other pasta

Finely shredded or grated Parmesan cheese

Directions

1. Remove fat from meat. Partially freeze beef for 30 minutes. Thinly slice across the grain into bite-size strips.

2. For the sauce, mix in small bowl with water, white wine or water, cornstarch, bouillon granules, Italian seasoning and 1 / 8 c. teaspoon pepper. Set aside.

3. Pour oil into a wok or large skillet. (Add more oil if necessary during cooking.) Preheat oven to medium-high heat. Sauté garlic in hot oil for 15 seconds. Add pepper strips and onion and saute for 1 minute. Add mushrooms and saute 1 minute or until vegetables are tender-crisp. Remove vegetables from wok.

4. Add beef to hot wok or skillet. Sauté 2-3 minutes or until desired doneness. Push beef from center of wok. Mix the sauce. Add the sauce in the center of the work or skillet. Cook and stir until thickened and bubbly. Return vegetables to wok or skillet. Add tomatoes. Mix ingredients together to coat with sauce. Cover and cook for 1 minute or until hot. Serve immediately over hot cooked pasta. Sprinkle with Parmesan cheese. Makes 2 servings.

Menu Idea

Toss mixed greens and a little 'side dish of vegetables and salads.

Ingredients

1 pound boneless round steak, cut into 3 / 4 inch thick

2 tablespoons all-purpose flour

1 / 4 c. teaspoon salt

1 / 4 c. teaspoon black pepper

1 tablespoon cooking oil

A 14.5-ounce can diced tomatoes with basil, garlic, oregano, undrained

1 small onion, cut into rings

1 / 2 cup sliced celery (1 stalk)

1 / 2 cup chopped carrot (1 medium)

1 recipe mashed potatoes or 24 oz package refrigerated mashed potatoes, heated according to package directions

Directions

1. Remove fat from meat. Cut into portions of size four. Mix flour, salt and pepper. With the notch of a meat mallet, pound the flour mixture into meat.

2. In a large skillet brown meat on both sides in hot oil. Drain fat. Add undrained tomatoes, onion, celery and carrot. Bring to a boil, reduce heat. Simmer, covered, about 1-1/4 hours or until meat is tender. Remove the fat. Serve with mashed potatoes.

3. Makes 4 servings

4. Oven directions: Prepare and cook meat in the pan as above. Transfer meat to a baking dish place 2 quarts. In same skillet combine undrained tomatoes, onion, celery and carrots. Bring to a boil, scraping browned bits. Pour over meat. Cover and bake in an oven at 350 degrees F for 1 hour or until tender. Serve as above.

Gorgonzola cheese is an elegant topping for this hearty and unique steak dinner lovely enough to serve for company.
Ingredients

Vegetable cooking spray

A fillet of beef tenderloin or boneless beef top round, 3/4-inch thick, sliced thin (about 1 1 / 2 pounds)

1 pkg. (8 ounces) sliced mushrooms

1 large onion, chopped (about 1 cup)

1 / 4 cup balsamic vinegar

1 cup Prego ® Traditional Italian Sauce or Marinara Sauce Italian

1 / 2 cup Gorgonzola cheese or feta cheese cubes

Hot mashed potatoes

Directions

1. Spray a 12-inch skillet with cooking spray and heat over medium-high heat for 1 minute. Add beef in 2 batches and cook until well browned, stirring often. Remove meat from skillet. Pour all the fat.

2. Reduce heat to medium. Add the mushrooms and onion in a pan and cook for 5 minutes or until vegetables are tender. Stir in the vinegar and cook for 2 minutes.

3. Mix the sauce into the pan and boil. Return meat to pan. Garnish with cheese. Cook, stirring until cheese melts. Serve with potatoes.

These impressive beef pies are easy to make thanks to purchased puff pastry.
Ingredents

1 / 2 17-1/4-ounce package frozen puff pastry (1 sheet)

Nonstick cooking spray

2 cloves garlic, minced

1 medium red onion, cut into chunks

2 small zucchini, halved lengthwise and thinly sliced (about 2 cups)

12 oz sirloin steak boneless beef, cut into 1/2-inch cubes

January 1912-ounce jar fat-free mushroom and wine sauce or mushrooms

1 tablespoon chopped fresh marjoram or 1 teaspoon dried thyme or marjoram or thyme, crushed

1 / 4 teaspoon pepper cup

Directions

1. Thaw dough according to the statement. Preheat oven to 375 degrees F. On a lightly floured surface, roll puff pastry sheet to a 14-inch square. Cut into four equal squares. Invert pan to four cups 10 ounces in a large baking sheet; outer layer cups with nonstick cooking spray.

2. To spread the squares of dough over the cups upside down, stretched to fit around the sides of cups.

3. mass square Bake for 20 minutes or until browned. Remove from oven and let cool for several minutes, then carefully remove the outer shell cups of bread. Invert shells on individual plates.

4. Coat a large nonstick skillet with cooking spray. sauté garlic for 15 seconds, then add onion and saute 1 minute more. Add zucchini and cook for 2-3 minutes or until vegetables are tender-crisp.

5. Remove the vegetables in the pan and add beef. Bake 3-4 minutes or until cooked. Back to the vegetables in the pan. Add the marjoram or thyme sauce and pepper, stir and cook about 1 minute or until heated through. Carefully spoon one quarter is a hot meat and vegetable mixture on each pastry shell in the oven. 4 main dish servings.