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Dripping Roast Beef Sandwiches with Melted Provolone

  • 4servings
  • 8minutes
  • 436calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B6, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (10 1/2 ounce) can Campbell's® Condensed French Onion Soup

  2. 1 tablespoon reduced sodium Worcestershire sauce

  3. 3/4 pound thinly sliced deli roast beef

  4. 4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds

  5. 4 slices diced provolone cheese, cut in half

  6. 1/4 cup drained hot or mild pickled banana pepper rings

Instructions Jump to Ingredients ↑

  1. Heat the oven to 400 degrees F.

  2. 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.

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

  4. 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.

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