Dripping Roast Beef Sandwiches

DRIPPING ROAST BEEF SANDWICHES

1 can (10 1/2 oz.) condensed French onion soup
1 Tbsp. reduced sodium Worcestershire sauce
3/4 lb. thinly sliced deli roast beef
4 soft hoagie rolls
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings

Heat the oven to 400 degrees. 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. Makes: 4 sandwiches.

Recipe from Campbell's