Dripping Roast Beef Sandwiches With Melted Provolone - cooking recipe

Ingredients

1 (10.5 ounce) can Campbell's(R) Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm(R) Classic Soft Hoagie Rolls with Sesame Seeds
4 slices diced provolone cheese, cut in half
1/4 cup drained hot or mild pickled banana pepper rings

Preparation

Heat the oven to 400 degrees 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.