Dripping Roast Beef Sandwiches with Melted Provolone recipe

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Ingredients

1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
¾ pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices diced provolone cheese, cut in half
¼ cup drained hot or mild pickled banana pepper rings

Nutrition Info

436.4 calories
carbohydrate: 41 g
cholesterol: 63.5 mg
fat: 17.1 g
fiber: 2.8 g
protein: 32.7 g
saturatedFat: 8 g
servingSize: -
sodium: 2145.8 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oven to 400 degrees 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.

Recipe Yield

4 servings

Recipe Note

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!

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