Dripping Roast Beef Sandwiches with Melted Provolone

(Courtesy of Campbells)

Ingredients:
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, sliced in half
1/4 c. drained mild or pickled banana pepper rings

Directions:
Heat oven to 400 degrees.

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 mixture with cheese slices and place sandwiches onto a baking sheet.  

Bake for 3 minutes or until the sandwiches are toasted and cheese is melted.  Spoon soup mixture onto sandwiches.  Top each sandwich with 1 Tbsp. pepper rings.