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.