Dripping Roast Beef Sandwiches with Melted Provolone

Prep Time: 5 Minutes

Cook Time: 5 Minutes

Ready In: 10 Minutes

Servings: 4

Ingredients:

1 can(s) campbells condensed french onion soup ten and a half ounces

1 tablespoon(s) reduced sodium worcestshire sauce

3/4 pound(s) thinly slice deli roast beef

4 pepperidge farm classic soft hoagie rolls with sesame seeds

4 slice(s) deli provolone cheese cut in half

1/4 cup(s) mild or pickled banana pepper rings drained

Directions:

1. Heat oven to 400 degrees.
2. Heat soup and worcestshire in a 2-qt. saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally.
3. Divide beef among rolls. Top beef mixture with cheese slices and place sandwiches onto baking sheet.
4. Bake 3 min. or until the sandwiches are toasted and cheese is melted. Spoon soup mixture onto sandwiches. Top each sandwich with 1 tbsp. pepper rings.

By RecipeOfHealth.com