Campbell's Kitchen Print Preview

Use these check boxes to Show or Hide what you want to see in your printed recipes (your printout will reflect these choices):

Close Tab [x]
PRINT AREA STARTS HERE

Dripping Roast Beef Sandwiches with Melted Provolone

At a glance

Prep

5 min.

Total

13 min.

Serves

4

Cook: 5 min.

Bake: 3 min.

Cost per recipe: $9.59

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!

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.

Serves

  • 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.

Recipe Nutritional Information

Made With

Campbell’s® Condensed French Onion Soup

calories

468

totalfat

18.2g

saturatedfat

7.8g

cholesterol

62mg

sodium

1780mg

totalcarbohydrate

47.2g

dietaryfiber

2.7g

protein

31.2g

vitamina

6%DV

vitaminc

8%DV

calcium

30%DV

iron

15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.