Dripping Roast Beef Sandwiches With Melted Provolone

Ingredients

• Servings: 4
• 1 (10.5 ounce) can 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 diced provolone cheese, cut in half
• 1/4 cup drained hot or mild pickled banana pepper rings

Recipe

Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 13 mins


• heat the oven to 400 degrees 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 each sandwich with 1 tablespoon pepper rings.