Cheesesteak Pockets

1 tablespoon vegetable oil
1 medium onion, sliced
1 (14 ounce) package frozen beef or chicken sandwich steaks, separated into 8 portions
1 can Campbell’s Cheddar Cheese Soup
1 (4 1/2 ounce) jar sliced mushrooms, drained
4 (6-inch) pita breads, cut in half, forming two pockets



Heat oil in skillet. Add onion and cook until tender. Add sandwich steaks and cook until browned.
Pour off fat. Ad soup and mushrooms and heat through. Spoon meat mixture into pita pockets.

Serves 4.