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Dripping Roast Beef Sandwiches with Melted Provolone

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Dripping Roast Beef Sandwiches with Melted Provolone

Dripping Roast Beef Sandwiches with Melted Provolone
Provided by:
total prep

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

Directions

  • Heat the oven to 400°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.