Dripping Roast Beef Sandwiches with Melted Provolone

Campbell's Dripping Roast Beef Sandwiches with Melted Provolone Recipe

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

4

Cook: 5 min.

Bake: 3 min.

Made With

  • Campbell’s® Condensed French Onion Soup

    Campbell’s® Condensed French Onion Soup

  • Pepperidge Farm® Soft White Hoagie Rolls with Sesame Seeds

    Pepperidge Farm® Soft White Hoagie Rolls with Sesame Seeds

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

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 lean deli style roast beef
4 Pepperidge Farm® Soft White Hoagie Rolls with Sesame Seeds
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana peppers

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.

Full Screen View

  • 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.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#60570