Dripping Roast Beef Sandwiches with Melted Provolone Good Recipes

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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!"

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

Instructions :

Prep : 5M	Cook : 4M	Ready in : 13M

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.

Notes :

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.

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