Dripping roast beef sandwiches with melted provolone

DrippingRoastBeefSandwichesMelted Provolone
Dinner tonight, November 7, 2014
Really easy to make for a quick lunch or dinner, it was so good. I just used leftover roast beef i made the day before, and added sliced tomatoes as well
4 Servings

  • 1 (10.5 ounce) can French Onion Soup
  • 1 tablespoon reduced sodium Worcestershire sauce
  • ¾ lbs. thinly sliced deli roast beef
  • 4 Classic Soft Hoagie Rolls with Sesame Seeds
  • 4 slices diced provolone cheese, cut in half
  • ¼ cup drained hot or mild pickled banana pepper rings

1) 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.

aHousewife’s notes: I did not have any pickled banana pepper rings, so i used pickled Jalapeño , and it was crazy delicious.

Nutritional notes:
Calories per serving 436
Carbs per serving 41g

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