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!
serves
4
sandwiches
Ingredients
cost per recipe: $9.69
The price is determined by the national average.
-
1
can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
-
1
tablespoon reduced sodium Worcestershire sauce
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3/4
pound thinly sliced lean deli style roast beef
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4
Pepperidge Farm® Soft White Hoagie Rolls with Sesame Seeds
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4
slices deli provolone cheese cut in half
-
1/4
cup drained hot or mild pickled banana pepper
How to Make It
Step 1
Heat the oven to 400°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.
Recipe 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.
