Cooking Directions

• Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, pepper and mushrooms and cook until the vegetables are tender. Remove the vegetables from the skillet.
• Add the steaks to the skillet. Cook and stir until they're cooked through.
• Spoon the soup into a microwavable bowl. Cover and microwave on HIGH for 1 1/2 minutes or until it's hot. Stir.
• Spread each roll with 2 tablespoons soup. Divide the steaks and vegetables among the rolls and top evenly with the remaining soup.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, sliced (about 1 cup)
• 1 large red bell pepperor green bell pepper, thinly sliced (about 1 1/2 cups)
• 3 ounces sliced mushrooms(about 1 cup)
• 4 frozen beef sandwich steak(about 2 ounces each )
• 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
• 4 (8-inch) long hard roll, split