Philly Cheese Steak Onion Soup

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

1. Heat oven to 350u0b0F 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.

butter, salt, pepper, onion soup, mushroom stems, provolone cheese, green bell peppers

Taken from www.food.com/recipe/philly-cheese-steak-onion-soup-155300 (may not work)