Dripping Roast Beef Sandwiches with Melted Provolone

Prep Time:
5 mins

Cook Time:
8 mins

Total Time:
13 mins

Servings:
4

Yield:
4 servings

Ingredients

Directions

Heat the oven to 400 degrees F (205 degrees C).

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.

Recipe Tip

You can substitute 1/2 of an 11.25-ounce package Pepperidge Farm(R) Texas Toast (4 slices), prepared according to package directions, for the rolls in this recipe. Serve the sandwiches open-faced.

Nutrition Facts (per serving)