Dripping Roast Beef Sandwiches With Provalone

By Addie

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 Worcestershire sauce
• 3/4 pound thinly sliced deli roast beef
• 4 hoagie rolls
• 4 slices deli provolone cheese cut in half
• 1/4 cup drained hot or mild pickled banana pepper rings

Preparation

Step 1

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 three 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.

Tips:
Easy Substitution: You may substitute 1/2 of a 11.25-ounce package Pepperidge Farm® Texas Toast (4 slices), prepared according to package directions, for the rolls in this recipe. Serve the sandwiches open-faced.