Cheesesteak Pockets

Campbell's Cheesesteak Pockets Recipe

These easy-to-make cheesesteaks are served in pita pockets so they're easy to eat...and delicious too!

At a glance


10 min.


25 min.



Cook: 15 min.

Made With

  • Campbell’s® Condensed Cheddar Cheese Soup

    Campbell’s® Condensed Cheddar Cheese Soup

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What You'll Need

1 tablespoon vegetable oil
1 medium onion, cut in half and sliced (about 1/2 cup)
1/2 of a 24-ounce package frozen beef sandwich steaks or frozen chicken sandwich steaks (8 steaks)
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 jar (about 4 1/2 ounces) sliced mushrooms, drained
4 pita breads (6-inch) cut in half, forming 8 pockets

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium-high heat.  Add the onion and cook until tender, stirring occasionally.  Add the sandwich steaks in batches and cook until well browned on both sides.  Pour off any fat.

  • 2

    Stir the soup and mushrooms in the skillet and cook until the mixture is hot and bubbling.  Divide the sandwich steaks and soup mixture among the pita halves.

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