Dripping Roast Beef Sandwiches with Melted Provolone

Name: Dripping Roast Beef Sandwiches with Melted Provolone
Total time: 13
Yield: 4
Ingredients: 1 (10.5 ounce) can Campbell's® Condensed French Onion Soup; 1 tablespoon reduced sodium Worcestershire sauce; 0.75 pound thinly sliced deli roast beef; 4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds; 4 slices diced provolone cheese, cut in half; 0.25 cup drained hot or mild pickled banana pepper rings

Recipe by Campbell's Kitchen from allrecipes.com

Lunch 13 Mins.

Ingredients

4 servings

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1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
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1 tablespoon reduced sodium Worcestershire sauce
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0.75 pound thinly sliced deli roast beef

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4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
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4 slices diced provolone cheese, cut in half
•

0.25 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.