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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
You’ve heard of chicken and dumplings—now meet steak and dumplings! Perfectly sized for two, this hearty meal turns frozen Pillsbury™ Grands!™ biscuits into tender, pillowy dumplings that soak up every drop of savory steak-and-bean soup. It’s the ultimate cozy dinner for a chilly evening—warm, filling, and ready in minutes.
Take a look at the 2 ingredients needed to make this steak, bean, and dumpling soup.
Frozen Pillsbury™ Grands!™ Southern Style Biscuits: Using frozen biscuits is so convenient—just thaw as many biscuits as you need right now! No waste, no fuss.
Progresso™ Pitmaster™ Steakhouse-Style Steak & Bean Soup: The smoky, comforting soup packed with veggies and steak morsels makes a fabulous base for this simple dumpling meal.
It couldn’t be simpler to make this wholesome soup. Here’s how.
Thaw the biscuits, then cut each biscuit into 6 pieces.
Heat soup and water; bring it to a boil. Add the biscuit pieces, and stir to incorporate.
Simmer the soup until dumplings are cooked through and soup has thickened. Serve hot.
Here’s how to store and reheat leftovers if you have them.
Transfer leftovers to an airtight food storage container. Store in the refrigerator for up to 3 days. Refrigerate any leftovers within 2 hours of serving.
We do not recommend storing leftovers in the freezer; the biscuits can take on too much moisture and lose their integrity.
Transfer leftovers to a saucepan and heat over medium-low heat, stirring frequently, until the mixture comes to a simmer.
On a microwavable plate, microwave biscuits uncovered on Medium-Low (30%) for 1 to 1 1/2 minutes or until thawed. Cut each biscuit into 6 pieces.
In 3-quart saucepan, heat soup and water to boiling over medium-high heat, stirring occasionally.
Place biscuit pieces in boiling soup; stir gently to coat. Reduce heat to low. Simmer 12 to 15 minutes or until biscuits are cooked through and mixture has thickened slightly, stirring occasionally to prevent dumplings from sticking. Serve hot.
If you’re not in a hurry, let biscuits stand at room temperature for 30 to 45 minutes to thaw instead of microwaving.
This recipe makes 2 large servings. You may have leftovers if you’re just feeding 2.
