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Dripping Roast Beef Sandwiches with Melted Provolone
Courtesy of Campbell'sŪ Kitchen
Servings: 4
Prep Time: 5 Min. Cook Time: 8 Min. What you need:
(click + to add ingredients to your shopping list)
+ 1 can (10-1/2 oz.) Campbell'sŪ Condensed French Onion Soup
+ 1 Tbsp. reduced sodium Worcestershire sauce + 3/4 lb. thinly sliced deli roast beef + 4 Pepperidge FarmŪ Deli Classic Soft Hoagie Rolls + 4 slices deli provolone cheese cut in half + 1/4 c. drained hot or mild pickled banana pepper rings What to do:
1. Heat the oven to 400°F.
2. Heat the soup and Worcestershire in a 2-qt. 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 min. or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 Tbsp. pepper rings. Nutritional information:
Calories: 515; Total Fat: 20g; Saturated Fat: 9g; Cholesterol: 91mg; Total Carbs: 44g; Fiber: 3g; Protein: 40g; Sodium: 1197mg;
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