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Dripping Roast Beef Sandwiches with Melted Provolone

  • prep time: 5 min
  • total time: 13 min
  • serves: 4 sandwiches
  • calories: 453 1 serving
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Ingredients

  • 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 pepper
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Ingredients

  • 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 pepper
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Instructions
Step 1

Heat the oven to 400°F.

Step 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.

Step 3

Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

Step 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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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!

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Guided Cooking

Ingredients

  • 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 pepper

Instructions

  • Tips

    • 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.

  • Step 1

    Heat the oven to 400°F.

  • Step 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.

  • Step 3

    Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

  • Step 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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Calories 453
Total Fat 18 g
Sat. Fat 7 g
Trans Fat 0 g
Cholesterol 63 mg
Sodium 1766 mg
Total Carb 45 g
Dietary Fiber 3 g
Sugar 7 g
Protein 32 g
Vitamin D 1 %DV
Calcium 24 %DV
Iron 26 %DV
Potassium 5 %DV

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

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