A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cheesesteak Pierogies
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- #71275
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 package (16.9 ounce size) frozen potato and cheddar pierogies
2 teaspoons vegetable oil, divided
2 bell peppers (red and green), sliced
1 large onion, sliced
1/2 teaspoon salt, divided
1 pound boneless sirloin or flank steak, thinly sliced
1/4 teaspoon black pepper
2 cups shredded cheddar cheese
directions
Boil pierogies according to package directions. Drain and place in a large bowl.
In a large skillet, heat half the oil over medium-high heat. Add the peppers, onion, and half the salt. Cook for 5 to 7 minutes, or until crisp-tender, stirring occasionally. Add the vegetables to the pierogies and toss gently to combine.
Heat the remaining oil in the skillet. Add the steak, the remaining salt, and the pepper. Cook until lightly browned, stirring occasionally.
Return the pierogies and vegetables to the skillet and toss with the steak. Sprinkle with the cheese, cover, remove from heat, and let stand for 3 to 5 minutes, just until the cheese begins to melt.
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nutrition data
Nutritional data has not been calculated yet.
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