1 large bottle + 2 Tbsp. zesty Italian dressing, divided
2 Tbsp olive oil
4-5 cloves minced or crushed garlic
1 chopped onion
2 cups sliced or cut bell peppers (green, red and yellow), divided
2 cans (8 oz. each) cream of potato soup
6 oz milk (for soupier dish add more milk)
2 Tbsp dry Italian seasoning blend
1 Tbsp seasoning salt
2 Tbsp garlic salt
Black pepper to taste
2 cups bistro blend grated cheese (mozzarella with tomato and basil)
1 cup diced fresh tomato
2 cups sliced mushrooms, sauteed with butter and garlic
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Let's Make It
Marinade beef chunks in 1 bottle of Italian dressing no less than 12 hours covered or bagged in the fridge.
Pour off marinade and brown meat in olive oil in a large 5 qt. Dutch oven. Add garlic, onion and 1 cup of the peppers with meat and saute until onion is clear. Add soup, milk, seasonings plus 2 Tbsp. Italian dressing, cover pan and bring to a boil. Stir and immediately lower temp to simmer, cover and simmer no less than 45 minutes. This can be simmered longer-just be sure to stir and add milk if necessary.
Fifteen minutes before the end of cooking time, add the cheese, 1 cup of peppers, tomatoes and sauteed mushrooms. Cook until cheese is thoroughly melted and blended. (More milk can be added during this last 15 minutes also.) Serve over any type pasta with garlic/cheese bread.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.