Main Dish

Dripping Roast Beef Sandwiches with Melted Provolone

Dripping Roast Beef Sandwich with Melted Provolone

Hands-on Time: 10 minutes
Total Time: 15 minutes
Makes 4 sandwiches

  • 1 can (10½ oz) condensed french onion soup
  • 1 Tbsp Worcestershire sauce
  • ¾ lb thinly sliced deli roast beef
  • 4 hoagie rolls or sub buns
  • 4 slices provolone cheese, cut in half
  • ¼ c drained mild or pickled banana pepper rings
  1. Heat oven to 400°F.
  2. Heat soup and Worcestershire in a 2 qt saucepan over medium-high heat to a boil.  Add beef and heat through, stirring occasionally.
  3. Divide beef among rolls.  Top beef mixture with cheese slices and place sandwiches onto baking sheet.
  4. Bake 3 min or until sandwiches are toasted and cheese is melted.  Spoon soup mixture onto sandwiches.  Top each sandwich with 1 Tbsp pepper rings.
Beef and soup mix.

The name could not be more appropriate.  This sandwich certainly is dripping.  A little too much so.  Don’t let it sit too long before enjoying it otherwise your bun will turn into soggy mush.  Instead of spooning the soup mixture onto the sandwich, might I suggest just spooning it into a little side dish for dipping.

Dripping Roast Beef Sandwiches pre-Melted Provolone

From a Campbell’s Soup ad in an issue of Real Simple, this recipe is really pretty good.  It’s quick and easy.  And filling and satisfying.  What more could you ask for?  It also inspired a couple other variations that were even better!  More on those coming soon!

Fresh from the oven.

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