Dripping Roast Beef Sandwiches with Melted Provolone recipe
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Ingredients
- 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
Nutrition Info
- 436.4 caloriescarbohydrate: 41 gcholesterol: 63.5 mgfat: 17.1 gfiber: 2.8 gprotein: 32.7 gsaturatedFat: 8 gservingSize: -sodium: 2145.8 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Dripping Roast Beef Sandwiches with Melted Provolone
Directions
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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.