Dripping Roast Beef Sandwiches With Melted Provolone
1 can Campbells french onion soup
1 tablespoon worcestershire sauce
¾ lb. Thinly sliced deli roast beef
4 soft hoagie rolls with sesame seeds
4 slices deli provolone cheese, cut in half
¼ cup drained mild or pickled banana pepper rings
Preheat oven to 400. Heat soup and worcestershire sauce in a 2 qt. Saucepan over medium high heat to a boil. Add beef and heat through, stirring occasionally. Divide beef among rolls. Top beef with cheese slices and place sandwiches onto baking sheet Bake 3 minutes or until sandwiches are toasted and cheese is melted. Spoon soup mixture onto sandwiches. Top each sandwich with pepper rings.
