Dripping Roast Beef Sandwiches with Melted Provolone

Ingredients

• 0.3 cup mild pickled banana pepper rings hot drained
• 10.5 ounce campbell's® condensed onion soup french canned
• 4 slices provolone cheese diced cut in half
• 1 tablespoon reduced sodium worcestershire sauce 
• 0.8 pound deli roast beef thinly sliced
• 4  classic hoagie rolls with sesame seeds soft pepperidge farm®

Equipment

• baking sheet
• sauce pan
• oven

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.
3. Add the beef and heat through, stirring occasionally.
4. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
5. 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.