"Not So Philly" Steak and Pepper Soup

This is one of my go-to dishes when I can't think of something to make. One would ask how I came up with this dish and I would simply tell them - on accident.

I didn't know what to make for dinner one night, so I was going through our cupboards and found a few items and added stuff to it. This is pretty simple and kinda resembles a philly cheese steak sandwich if you like them.

Here you go:

"Not So Philly" Steak and Pepper Soup
1 big top sirloin steak (any size will depending on how much meat you want)
1 large can of cream of mushroom soup
1/2 of that large can of milk
1 green bell pepper
1/2 yellow or white onion
2 tbls of Philadelphia cooking cream cheese
white rice or egg noodles
Seasoning Salt (for extra flavor)

This is pretty simple:
Slice your sirloin steak into thin strips, season any way you'd like and cook until they are completely done. In the same pan and flavorings from the meat, add the chopped up green pepper (I like to make into big chunks or strips) and diced up onion. Mix together and cook for about 5 minutes. Add your cream of mushroom soup and milk to the mix and stir. Cook on medium heat for about 15 minutes or until the green peppers are done the way you like (we like them a little al dente). Add the cooking cream cheese and stir. Once the cream cheese is melted and mixed in, your soup is done.

While you are making your mix, you can cook up some white rice or egg noodles to put under your soup. Or, you can simply eat it just the way it is. We like to add rice with ours for that added extra goodness of carbs that we need.

You can serve this with garlic bread, or we like to serve it with a side of green beans. :D

Enjoy!