Monday, February 21, 2011

Dripping Roast Beef Sandwiches with Melted Provolone ***

These are delicious!  I've had a recent fascination with French Dip sandwiches, so as soon as this was posted, I knew I had to try it.  Even dh loved it!  The boys ate at my parents', so they didn't get to try it.  I really think they would have enjoyed it too, though.  And it's so easy!  Dh did the shopping for me, and he accidentally got Condensed Beefy Mushroom Soup instead of the French Onion.  I just added a little chicken broth to it to kind of soften the flavor a bit.  It was delicious!  I still want to try it with the French Onion, just to see how different it would be.  Maybe this weekend... ;)

Photo courtesy of

(Dottie ~ hokiesmom ~ via Campbell's website)

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
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.

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