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!

INGRIDIENT

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

DIRECTION

Step: 1

Heat the oven to 400 degrees F.

Step: 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.

Step: 3

Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

Step: 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.

NUTRITION FACT

Per Serving: 436 calories; protein 32.7g; carbohydrates 41g; fat 17.1g; cholesterol 63.5mg; sodium 2145.8mg.

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