Dripping Roast Beef Sandwiches with Melted Provolone

I made these for dinner last week. Incredibly easy and tasty dinner, although I did leave out the banana peppers. I love banana peppers, I just wish I could buy in a smaller jar, because I’m not sure how fast we’d eat them. They were good even without. Originally found at Campell’s Kitchen.

Dripping Roast Beef Sandwiches with Melted Provolone

1 can (10 1/2 ounces) 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 deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings

  1. Heat the oven to 400°F.
  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.
  3. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
  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.
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