Dripping Roast Beef Sandwiches with Melted Provolone

Dripping Roast Beef Sandwiches with Melted Provolone

Recipe by Campbell's Kitchen from allrecipes.com

Lunch 13 Mins.

Ingredients

4

4 servings

  • 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

Instructions

  • 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.

Nutritional Facts

Per 4 servings

  • Calories: 436
  • Carbohydrate: 41g
  • Fat: 17g
  • Fiber: 3g
  • Protein: 33g
  • Sugar: 3g

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