Jefferson County Recipe of the Day: Cheesesteak Pockets

This recipe is easy to make, and your family will love them!

Cheesesteak Pockets


1 tablespoon vegetable oil
1 medium onion, cut in half and sliced
8 frozen beef sandwich steaks
1 – 10 3/4 oz. can condensed cheddar cheese soup
1 – 4 1/2 oz. jar sliced mushrooms, drained
4 – 6-inch pita breads cut in half (forming 8 pockets)


~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.

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