Dripping Roast Beef Sandwiches with Melted Provolone

Ingredients

• 1 can Campbell's® Condensed French Onion Soup , 10.5 ounce
• 1 tablespoon reduced sodium Worcestershire sauce
• 0.75 pounds thinly sliced deli roast beef
• 4 Pepperidges Farm® Classic Soft Hoagie Rolls with Sesame Seeds
• 4 slices diced provolone cheese , cut in half
• 0.25 cups drained hot or mild pickled banana pepper rings

Instructions

1. 1

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

2. 2

   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.

3. 3

   Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

4. 4

   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.