Dripping Roast Beef Sandwiches with Melted Provolone Recipe

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.

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

  • 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.