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!
Recipe courtesy of Campbell's Kitchen
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Dripping Roast Beef Sandwiches with Melted Provolone
Total:
10 min
Prep:
5 min
Cook:
5 min
Total:
10 min
Prep:
5 min
Cook:
5 min

Ingredients

Directions

Heat the oven to 400 degrees F. 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. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet. 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.

Cook's Note

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.

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