Basil tomato soup and toasted steak & pepper sandwiches - KOAM TV 7

Basil tomato soup and toasted steak & pepper sandwiches (aired 2/9/2011)

Ingredients:

• 1 can tomato soup
• 1/2 c. evaporated milk
• 1/2 c. milk
• Fresh chopped basil - about 2 tbls.
• 1 green bell pepper
• 1 red bell pepper
• 1 small onion
• Round steak
• Slices of Swiss or provolone cheese
• Steak seasoning
• Olive oil
• French bread

Directions:

1. Start by cutting your peppers into strips, followed by the onion, and then the steak.
2. Put about 2 tsp. of olive oil in your pan and get it hot.
3. When your oil is hot add the steak then sprinkle the steak with your steak seasoning.
4. While your steak is cooking cut your French loaf in half length wise and then into sandwich size portions.
5. Place in an oven at 350 to brown.
6. Cook steak until it starts to brown, then add the onions and peppers.
7. Cook until the onions and peppers start to soften and caramelize.
8. Remove from heat.
9. Remove bread from oven, bread should be crispy but not burned.
10. Top with steak and peppers and add a slice of cheese on top, put back in the oven until the cheese is nice and bubbly.
11. Top with the other slice of bread.

You can usually get four small or two big sandwiches from a loaf.

While your bread is in the oven and your steak and peppers are cooking you can make your soup.

1. Open your can and add to your pan, slowly whisk in both types of milk.
2. Chop your basil into small pieces and stir in.
3. Place on stove and warm until nice and hot. (Be careful not to scald your soup)