STEAK & POTATO AU POIVRE

Made With:

Product

Campbell's® Reserve® Fully Loaded Baked Potato & Cheddar Soup

This indulgent favorite combines roasted russet potatoes with sharp Old English Cheddar, real butter, sour cream and smoky bacon bits.

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Nutrition Facts
Serving Size
1 SERVING (INCLUDES 3/4 CUP SAUCE, 1-1/2 OZ EACH
Amount Per Serving
Calories 1011
% Daily Value
Total Fat 64.7g
100%
Saturated Fat 27.2g
136%
Cholesterol 274mg
91%
Sodium 2011mg
84%
Total Carbohydrate 19.8g
7%
Dietary Fiber 1.8g
7%
Protein 83.2g
166%
Vitamin A 12%
Vitamin C 5%
Calcium 50%
Iron 44%
Total Time

25 min.

Serving & Size

1 SERVING (INCLUDES 3/4 CUP SAUCE, 1-1/2 OZ EACH

Yields

This full-bodied steak dish uses rich and flavorful ingredients to maximize taste and flavor - who would have thought that Campbell's® Reserve Soups would help you make this delicious treat?

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (INCLUDES 3/4 CUP SAUCE, 1-1/2 OZ EACH
Amount Per Serving
Calories 1011
% Daily Value
Total Fat 64.7g
100%
Saturated Fat 27.2g
136%
Cholesterol 274mg
91%
Sodium 2011mg
84%
Total Carbohydrate 19.8g
7%
Dietary Fiber 1.8g
7%
Protein 83.2g
166%
Vitamin A 12%
Vitamin C 5%
Calcium 50%
Iron 44%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbell's® Reserve® Fully Loaded Baked Potato & Cheddar Soup

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Weight Measure
Campbell's® Reserve® Fully Loaded Baked Potato & Cheddar Soup, 4 pound each 4 lb. bags
olive oil tbsp.
beef strip loin steak 80 oz. 10  ea.
tri colored peppercorn, crushed
Cheddar cheese, shredded 1 lb. cups
bacon, cooked, diced 1 lb. 3 3/4  cups
onion, sliced 12 oz. ea.
all-purpose flour, to coat
1. Flour and fry onions.

2. Press peppercorns into each side of the steak.

3. Cook to desired temp. (Rare, Med-rare or well done)

4. On dinner plates ladle 6oz of soup.

5. Fan steak and lay across soup.

6. Top soup with cheese and bacon.

7. Finish plate with fried onions.
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