Dripping Roast Beef Sandwiches with Melted Provolone
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!
Preparation Time
5 mins
Cooking Time
8 mins
Total Time
13 mins
Calories
436 Calories
Recipe Instructions
Step 1
Heat the oven to 400 degrees F.
Step 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.
Step 3
Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
Step 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.
Ingredients
1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
¾ pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices diced provolone cheese, cut in half
¼ cup drained hot or mild pickled banana pepper rings
