Cooking Directions

• 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.
• 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.

Ingredients

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