Dripping Roast Beef Sandwiches with Melted Provolone

By longhornfans

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® Classic Soft Hoagie Rolls with Sesame Seeds
• 4 slices deli provolone cheese cut in half
• 1/4 cup drained hot or mild pickled banana pepper rings

Details

Servings 4
Adapted from campbellskitchen.com

Preparation

Step 1

1. Heat the oven to 400°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.