Monday, March 26, 2012
I'm usually a little skeptical about new recipes that I see in women's magazines. For me, the results are hit and miss, but this recipe from Campbell's looked so good and easy, I thought I'd give it a taste test.
These roast beef sandwiches are a hit with my family. Hubby says these are just as good as the French Dip sandwiches he orders at the steak house. I love that they're made with sliced deli roast beef. Easy!
Dripping Roast Beef Sandwiches
Prep: 5 min, Cook: 5 min, Bake: 3 min, Makes: 4 sandwiches
1 can (10.5 oz.) condensed French Onion soup
1 tablespoon Worcestershire sauce
3/4 pound deli roast beef, thinly sliced
4 hoagie rolls
4 slices deli provolone cheese, cut in half
1/4 cup, banana pepper rings, drained
Heat oven to 400 degrees F. Heat soup and Worcestershire sauce in 2 quart saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally. Divide beef among rolls. Top beef with cheese slices.
Place sandwiches on a baking sheet covered with foil, to catch drippings.
Bake 3 minutes or until cheese is melted, and sandwiches are toasted. Spoon 2 teaspoons of soup mixture into each sandwich. Top each sandwich with pepper rings. Use remaining soup mixture for dipping.
Result: Lots of drippy, happy smiles!