Roast Beef and Provolone Sandwiches
Savory and rich with a bright pop of banana pepper heat, these toasted Roast Beef Provolone Sandwiches take just 15 minutes to pull together.
Recipe - White Bear Lake South Wine & Spirits
Roast Beef and Provolone Sandwiches
Prep Time5 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 can (10.5 oz) Campbell’s Condensed French Onion Soup
1 tablespoon Worcestershire sauce
3/4 pound thinly sliced roast beef
4 Pepperidge Farm hoagie rolls
4 slices deli provolone cheese
1/4 cup pickled banana peppers, optional
Directions
- Heat the oven to 400°F. In a medium saucepan, bring the soup and Worcestershire sauce to a boil. Add the beef and heat through, stirring occasionally.
- Divide the beef evenly among rolls. Top with cheese slices and place on a baking sheet.
- Bake 3 minutes, or until bread is toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches (or pour into bowls for dipping). Top each sandwich with peppers, if desired.
5 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Heat the oven to 400°F. In a medium saucepan, bring the soup and Worcestershire sauce to a boil. Add the beef and heat through, stirring occasionally.
- Divide the beef evenly among rolls. Top with cheese slices and place on a baking sheet.
- Bake 3 minutes, or until bread is toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches (or pour into bowls for dipping). Top each sandwich with peppers, if desired.