Dripping Roast Beef Sandwiches with Melted Provolone

By KennyB07

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!

Ingredients

• 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
• 1 tablespoon reduced sodium Worcestershire sauce
• 3/4 pound thinly sliced deli roast beef
• 4 Pepperidge Farm® Deli Classic Soft Hoagie Rolls
• 4 slices deli provolone cheese
• 1/4 cup drained hot or mild pickled banana pepper rings

Preparation

Step 1

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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

Pepperidge Farm® Texas Toast (4 slices), prepared according to package directions, for the rolls in this recipe. Serve the sandwiches open-faced.

Tried this recipe last night and it was wonderful will make again made some change did not add the peppers instead added tomatoes and lettuce. Thanks Campbells!

I tried this recipe after sampling it at Safeway, so I already knew it'd taste great. I used their fresh deli sandwich bread and toasted it in the oven. Cut the bread, butter both insides, put in the oven on broil, inside opened, add cheese and cook it a minute more. It is very important to cook the bread opened so that the inside gets crispy. Otherwise, the outside broiling will make the bread WAY too crispy! The sauce is so perfect with it. My husband isn't a fan of banana peppers, but I loved the tang they added(used mild)!

Makes:

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