Dripping Roast Beef Sandwiches with Provolone

Dripping Roast Beef Sandwiches with Provolone

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In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!

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Chicago

Time needed

5 min preparation + 5 min cooking

Serving Size / Yield

4 sandwiches

Ingredients

  • 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
  • 1 Tbs. reduced sodium Worcestershire sauce
  • 3/4 lb. thinly sliced deli roast beef
  • 4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
  • 4 slices deli provolone cheese, cut in half
  • 1/4 C. drained hot or mild pickled banana pepper rings

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Directions

Heat the oven to 400°F.

Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.

Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted.  Spoon the soup mixture onto the sandwiches.  Top each sandwich with 1 tablespoon pepper rings.


This recipe is brought to you by Campbell's®. Make Great Meals. Get Great Smiles. It's Amazing What Soup Can Do.

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