Dripping Roast Beef Sandwiches with Melted Provolone

 

( I made these years ago, when I found the recipe in a magazine, they were actually advertising for Campbell's soup which this recipe calls for the French Onion Campbell's soup- it was a hit and I forgot about the recipe until recently and made them again, they are still a hit- the flavors wow!)

1 can (10 1/2 oz) Campbell's condensed French onion soup -( I ended up using au jus instead, and loved it as well )

1 Tbsp. Worcestershire sauce

3/4 lb. thinly sliced deli roast beef

4 Hoagie buns ( I just used pretzel slider buns for this picture)

4 deli sliced provolone cheese

1/4 c. drained mild banana pepper rings ( optional)

1.  Heat oven to 400 degrees

2.  Heat soup, or au jus, and Worcestershire in a 2 qt. saucepan over med-high heat to a boil.  Add beef and heat through, stirring constantly

3.  Divide beef among rolls, top beef mixture with cheese slices and place sandwiches onto baking sheet.

4.  Bake 3 min. or until the sandwiches are toasted and cheese is melted.  Spoon soup mixture onto sandwiches.  Top each one with 1 Tbsp. pepper rings.

** You just might want to make these for the super bowl this year **