Dripping French Onion Roast Beef Sandwiches with Provolone


  • 1 can (10 1/2 oz.) condensed French Onion soup
  • 1 tbsp. reduced sodium Worcestershire sauce
  • 3/4 lb. thinly sliced deli roast beef
  • 4 hoagie rolls
  • 4 slices deli Provolone cheese, cut in half
  • 1/4 cup drained hot or mild pickled banana pepper rings

Heat the oven to 400°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.
by The Savvy Kitchen