Roast Beef Sandwiches

It’s time to get back to the recipes and food portion of this blog. Campbell’s soup – Dripping Roast Beef Sandwiches with Provolone Cheese was pick #2 of Dan’s dinner choices. The Campbell’s ad was in the most recent Rachael Ray magazine and like the chicken wings, super simple – only 5 ingredients.

Ingredients:
1 Can (10.5 oz.) Campbell’s Condensed French Onion Soup
1 Tablespoon Reduced Sodium Worcestershire Sauce – I used regular, didn’t have low sodium
3/4 lb. thinly sliced deli roast beef – I used a higher quality Angus cut, more expensive – but worth it!
4 Classic Soft Hoagie Rolls with Sesame Seeds
4 Slices Deli Provolone Cheese – cut in half – I used 8 thin slices folded in 1/2

Directions:

Heat oven to 400 degrees F.

Heat soup and Worcestershire in saucepan over medium-high heat to a boil.

Add beef and heat until it appears to be cooked through – stirring occasionally. Mine went from bright pink to the brown color above in 3-4 minutes.

Divide beef among the rolls.

Place rolls onto baking sheet, add roast beef and then top with provolone cheese. Bake for 3-4 minutes, or until sandwiches are toasted and cheese is melted. The recipe suggested spooning the soup mixture right onto the sandwiches, but we chose to have small bowls for dipping. I’m not a fan of super soggy bread.

The recipe also suggested pickled banana pepper rings as a sandwich topper, we passed on those.

I loved that the start to finish time was about 15 minutes – including photography.

I gave my sandwich a good dunk and enjoyed the flavor. Got the thumbs up from Dan, so yay… another simple mid-week creation when time in the kitchen is limited.

Are you a fan of Roast Beef Au Jus? Bobby Flay has a recipe that adds red wine, beef stock, thyme and salt and pepper to the beef drippings. More involved, but I’m sure a great option as well.

Campbell’s definitely simplified the process with a quick trip to the deli, bread and soup sections of your local store.