Rating: 4.5 stars
77 Ratings
  • 5 star values: 53
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 3

In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 400 degrees F.

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  • Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.

  • Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

  • 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.

Recipe Tips:

Easy Substitution: You may substitute 1/2 of a 11.25-ounce package Pepperidge Farm(R) Texas Toast (4 slices), prepared according to package directions, for the rolls in this recipe. Serve the sandwiches open-faced.

Nutrition Facts

436 calories; protein 32.7g; carbohydrates 41g; fat 17.1g; cholesterol 63.5mg; sodium 2145.8mg. Full Nutrition
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