Dripping Roast Beef Sandwiches with Melted Provolone |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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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 (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 |
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.
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