Dripping Roast Beef Sandwiches with Melted Provolone

Dripping Roast Beef Sandwiches with Melted Provolone

33 Reviews 8 Pics
  • Prep

    5 m
  • Cook

    8 m
  • Ready In

    13 m
Recipe by  Campbell's Kitchen

“In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat the oven to 400 degrees F.
  2. 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.
  3. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
  4. 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.

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Reviews (33)

Rate This Recipe
Colorist42
40

Colorist42

I tried these based on other reviews and I did not care for the sauce. I make french dips just like this, but with beef broth. I think the taste of the french onion soup spoiled it for me. Did not like the tart flavor of it. If you want a good sauce use two cans of beef broth, chopped onion, 1-2 tbsp. worchestershire and 1 tbsp. soy sauce. Just add all to a pot and bring to a boil. Serve.

flacaConfectionist
29

flacaConfectionist

Absolutely to die for! The first time, I followed the recipe exactly. The second time, I took a frozen beef roast (salted and peppered it) and put it in the crock pot in the morning, then by afternoon it was tender and perfectly done. This I sliced and returned to the crock pot to soak up some of the drippings while I prepared the soup/worcestershire mix and split the French bread rolls I bought this time from the bakery section at my local super Walmart. I used a slotted spoon to add the meat to the soup, but wasn't overly concerned with the drippings getting into the soup either. Then, after it was heated, I used metal tongs to add the meat to the rolls and spooned on the soup. A half slice of provolone fit perfectly on these smaller rolls; it was a perfect dinner portion size too! Served it with pasta salad and baked beans. So easy, delicious and much cheaper than buying deli roast beef, so I will be making it this way again and again.

kfuhlbruck
18

kfuhlbruck

Enjoyed this recipe however made a few tweaks and it was delicious. I used 1 can of French Onion Soup and a half of a can of Beef broth. I added 1 1/2 tbsp of worcestershire sauce, 1 tbsp of A1, 1/2 tbsp of Soy Sauce, and a few dashes of pepper. I also lightly buttered the rolls before adding the beef and provolone cheese. VERY GOOD... will definitely make again!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 436 cal
  • 22%
  • Fat
  • 17.1 g
  • 26%
  • Carbs
  • 41 g
  • 13%
  • Protein
  • 32.7 g
  • 65%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 2146 mg
  • 86%

Based on a 2,000 calorie diet

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