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!

At a glance

Prep

5 min.

Total

13 min.

Serves

Cook: 5 min.

Bake: 3 min.

Made With

Pepperidge Farm® Deli Classic Soft Hoagie Rolls
Campbell's® Condensed French Onion Soup

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Ingredients & Instructions
Nutritional Info
Recipe Tips
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Notes

What You'll Need

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® Deli Classic Soft Hoagie Rolls
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings

How to Make It

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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Recipe Nutritional Information

Made With	Campbell's French Onion Soup
Calories	515
Total Fat	20g
Saturated Fat	9g
Cholesterol	91mg
Sodium	1197mg
Total Carbohydrate	44g
Dietary Fiber	3g
Protein	40g
Vitamin A	5%DV
Vitamin C	12%DV
Calcium	29%DV
Iron	23%DV

Easy Substitutions

Easy Substitution: You may substitute 1/2 of a 11.25-ounce package Pepperidge Farm® Texas Toast (4 slices), prepared according to package directions, for the rolls in this recipe. Serve the sandwiches open-faced.

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RID#60570