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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Dripping Roast Beef Sandwiches Recipe

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This recipe for Dripping Roast Beef Sandwiches is from The Fenstermaker-King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (10 1/2 oz) Campbell's Condensed French Onion Soup
1 Tbsp reduced sodium Worcestershire sauce
3/ lb thinly sliced deli roast beef
4 Pepperidge Farm Classic Soft Hoagie Rolls with Sesame Seeds
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings
Directions:
Directions:
Heat oven to 400ºF.

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 mixture among rolls. Top beef mixture with cheese slices and place sandwiches onto baking sheet.

Bake 3 minutes or until sandwiches are toasted and cheese is melted. Top each sandwich with 1 Tbsp pepper rings.
Personal Notes:
Personal Notes:
Makes 4 sandwiches. Prep: 5 minutes. Cook: 5 minutes. Bake: 3 minutes.

 

 

 

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