Dripping Roast Beef Sandwiches with Melted Provolone

Gluten Free
Health score
11%
Dripping Roast Beef Sandwiches with Melted Provolone
13 min.
4
205kcal

Suggestions


Indulge in the mouthwatering delight of Dripping Roast Beef Sandwiches with Melted Provolone—a perfect fusion of flavors that will elevate your lunch or dinner experience. This gluten-free recipe is not only quick to prepare, taking just 13 minutes from start to finish, but it also delivers a satisfying meal that serves four people.

Imagine tender, thinly sliced deli roast beef, enveloped in a warm, savory blanket of Campbell's® Condensed French Onion Soup, all nestled within a soft hoagie roll. As you take a bite, the gooey provolone cheese melts into every crevice, creating a rich and decadent flavor profile. Topped with zesty pickled banana pepper rings, these sandwiches offer a delightful contrast that will awaken your taste buds.

Whether you're hosting a casual gathering or simply looking to treat yourself to a delicious meal, these sandwiches are sure to impress. They combine simplicity with gourmet flair, making them an ideal choice for any occasion. With their hearty ingredients and satisfying taste, Dripping Roast Beef Sandwiches with Melted Provolone are bound to become a favorite in your recipe repertoire. Get ready to savor every bite!

Ingredients

  • 0.3 cup mild pickled banana pepper rings hot drained
  • 10.5 ounce campbell's® condensed onion soup french canned
  • slices provolone cheese diced cut in half
  • tablespoon reduced sodium worcestershire sauce 
  • 0.8 pound deli roast beef thinly sliced
  •  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.

Nutrition Facts

Calories205kcal
Protein48.23%
Fat41.39%
Carbs10.38%

Properties

Glycemic Index
15.5
Glycemic Load
0.15
Inflammation Score
-3
Nutrition Score
13.221739060205%

Nutrients percent of daily need

Calories:204.54kcal
10.23%
Fat:9.41g
14.48%
Saturated Fat:4.93g
30.81%
Carbohydrates:5.31g
1.77%
Net Carbohydrates:4.6g
1.67%
Sugar:2.89g
3.21%
Cholesterol:64.56mg
21.52%
Sodium:1866.63mg
81.16%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.68g
49.36%
Vitamin C:38.82mg
47.06%
Calcium:407.98mg
40.8%
Vitamin B3:6.42mg
32.12%
Vitamin B12:1.72µg
28.72%
Phosphorus:267.22mg
26.72%
Zinc:3.77mg
25.13%
Potassium:633.45mg
18.1%
Vitamin B6:0.36mg
18.1%
Selenium:8.82µg
12.6%
Iron:2.26mg
12.53%
Vitamin B2:0.17mg
10.21%
Magnesium:27.24mg
6.81%
Copper:0.11mg
5.69%
Vitamin B1:0.05mg
3.52%
Vitamin B5:0.35mg
3.46%
Vitamin A:170.65IU
3.41%
Fiber:0.71g
2.85%
Folate:10.95µg
2.74%
Manganese:0.04mg
2.13%
Source:Allrecipes