The Best Roast Beef Sandwich
Simply the best. We used to have to check other recipes for duplicates, but it seems we can't do that anymore, unless I missed something. If this is the same as someone else's, sorry. I can't take sole claim to this one, it was in a magazine. Though I did add the Kitchen Bouquet and red onion. I toast the rolls under the broiler with a little olive oil before topping with the beef mixture, it keeps them from getting super soggy, though my daughters like them untoasted, so personal preference prevails.
Ingredients
4 serv.- Campbell's French onion soup1 can
- water↗
3/4 soup can
- Worcestershire sauce↗1 tablespoon
- Kitchen Bouquet↗1 tablespoon
- thinly sliced deli roast beef↗1 lb
- hoagie rolls↗4
whatever you call them where you are, we call them subs
- mount olive mild banana pepper ring1⁄4 cup
- thinly sliced red onion1⁄4 cup
- provolone cheese↗4 slices
cut in half
Step-by-step instructions
- 1
Brush the rolls with a little olive oil and toast under a low broiler. (optional).
- 2
Heat oven to 400 degrees F.
- 3
Heat soup, water, worcestershire sauce and Kitchen Bouquet in a 2 quart saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally.
- 4
Divide beef among rolls, top with the onion, pepper rings and cheese, and place subs onto a baking sheet.
- 5
Bake 3 minutes or until subs are toasted and cheese is melted. Spoon soup mixture onto subs.
- 6
Chow!
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