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Dripping Roast Beef Sandwich
Courtesy of Campbell’s
1 can (10 1/2 oz.) Campbell’s condensed French Onion soup
1 tablespoon Worcestershire sauce
3/4 pound thinly sliced roast beef
4 hoagie rolls
4 slices provolone cheese
Drained pickled banana pepper rings
Heat oven to 400. Heat soup and Worcestershire sauce in a two-quart saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally. Divide beef mixture among rolls. Top beef mixture with cheese slices and place sandwiches onto baking sheet. Bake 3 minutes or until sandwiches are toasted and cheese is melted. Top each sandwich with banana pepper rings.
