Dripping Roast Beef Sandwiches with Melted Provolone

Ingredients

• 1 can (10 1/2 ounce) Campbell's Condensed French Onion Soup
• 1 Tablespoon Worcestershire sauce
• 1 onion
• Sliced mushrooms
• 3/4 pound thinly sliced deli roast beef
• 4 soft white hoagie rolls with sesame seeds 
• 4-8 slices deli provolone cheese

Heat the oven to 400 degrees.

Saute the onion and mushrooms. Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and vegetables 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.

Makes 4 sandwiches.