Wednesday, November 28, 2012

Dripping French Onion Roast Beef Sandwiches with Provolone

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Talk about a sandwich.
This is a twist on a Classic French Dip gone right. Chris texted me when he was leaving our nephew's basketball practice and I knew he would be hungry after chasing kids around all morning. I was able to pull these together for us in 10 minutes max. MAX!
Chris loved the addition of the banana peppers on top. They added some crunch and really complimented the components of the sandwich. I, of course, loved the au jus sauce since it was basically french onion soup. What more can I ask for? This is a quick and easy lunch (or dinner) that I'm sure your whole household will love. Enjoy!

Printable Recipe

  • 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 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°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.

Source: Campbell's Kitchen

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