Dripping Roast Beef Sandwiches with Melted Provolone

I did try this recipe last night. It was REALLY GOOD. I felt like this was venturing out for me, and I'm glad I did. Kyle ate two sandwiches and I ate one. I served it with a side of chips. Yummy stuff and super easy.

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!

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound 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

Heat the oven to 400°F.

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® Texas Toast (4 slices), prepared according to package directions, for the rolls in this recipe. Serve the sandwiches open-faced.

At a Glance
Source: Campbell's Kitchen
Prep: 5 minutes
Cook: 5 minutes
Bake: 3 minutes
Cost per recipe: $12.02
Makes: 4 sandwiches

Nutrition per Serving
Calories: 515
Fat: 20g
Fiber: 3g
Protein: 40g
Sodium: 1197mg

Dripping Roast Beef Sandwiches with Melted Provolone

Slow Cooker Weekday Pot Roast & Vegetables

1 boneless beef bottom round roast or chuck pot roast (2 to 2 1/2 pounds)
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 pound potatoes, cut into wedges
3 cups fresh or frozen whole baby carrots
1 medium onion, thickly sliced (about 3/4 cup)
2 teaspoons dried basil leaves, crushed
2 cans (10 1/4 ounces each) Campbell's® Beef Gravy

Season the beef with the garlic powder. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides.

Place the potatoes, carrots and onion into a 3 1/2-quart slow cooker. Sprinkle with the basil. Add the beef to the cooker. Pour the gravy over the beef and vegetables.

Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.

RECIPE TIPS

*Or on HIGH for 5 to 6 hours.

At a Glance
Source: Campbell's Kitchen
Prep: 15 minutes
Cook: 10 hours
Makes: 8 servings

Slow Cooker Weekday Pot Roast & Vegetables

Baked Macaroni and Cheese

1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 soup can milk
1/8 teaspoon ground black pepper
1 1/2 cups corkscrew-shaped pasta or medium shell-shaped pasta, cooked and drained
1 tablespoon dry bread crumbs
2 teaspoons butter, melted
Stir the soup, milk, black pepper and pasta in a 1-quart baking dish.
Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling.

RECIPE TIPS

Serving Suggestion: Serve with grilled ham steaks, a tossed salad with tomatoes and red wine vinegar dressing. For dessert serve baked apples with brown sugar and cinnamon.

At a Glance
Source: Campbell's Kitchen
Prep: 20 minutes
Bake: 20 minutes
Cost per recipe: $2.31
Makes: 4 servings (about 2/3 cup each)

Baked Macaroni and Cheese

Beef Taco Bake

1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 cup Pace® Chunky Salsa or Pace® Picante Sauce
1/2 cup milk
6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat.

Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.

Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.

At a Glance
Source: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes
Cost per recipe: $8.14
Makes: 4 servings (about 1 1/2 cups each)

Nutrition per Serving
Calories: 626
Fat: 27g
Fiber: 3g
Protein: 36g
Sodium: 1486mg

Beef Taco Bake

French Onion Burgers

1 pound ground beef
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
4 slices cheese
4 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds, split
Shape the beef into 4 (1/2-inch-thick) burgers.

Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.

Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until desired doneness. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping.

RECIPE TIPS

Tip: You can also serve these burgers in a bowl atop a mound of hot mashed potatoes, with some of the onion gravy poured over.

Serving Suggestion: Serve with romaine salad tossed with fresh basil and Italian salad dressing. For dessert, serve orange slices.


At a Glance
Source: Campbell's Kitchen
Prep: 5 minutes
Cook: 20 minutes
Cost per recipe: $3.83
Makes: 4 servings

Nutrition per Serving
Calories: 512
Fat: 22g
Fiber: 6g
Protein: 33g
Sodium: 1078mg

French Onion Burgers

Creamy Ranch Pork Chops & Rice

1 tablespoon vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
3/4 cup milk
1 package (1 ounce) ranch salad dressing mix
Paprika
Ranch-Style Rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika.

Serve with the Ranch-Style Rice.

RECIPE TIPS
Ranch-Style Rice: Heat 2 1/4 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in 1 cup uncooked regular long-grain white rice and cook according to the package directions.

Serving Suggestion: Serve with a vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.

At a Glance
Source: Campbell's Kitchen
Prep: 5 minutes
Cook: 25 minutes
Cost per recipe: $7.46
Makes: 4 servings

Creamy Ranch Pork Chops & Rice

Beef Taco Skillet

1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1/2 cup Pace® Picante Sauce
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.

RECIPE TIPS

Flavor Variation: for Creamy Mexican Fiesta Skillet, stir in 1/2 cup sour cream with the soup.

Flavor Variation: for Ranchero-Style Skillet, use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.

Serving Suggestion: Serve with a mixed green salad with Italian salad dressing and corn on the cob. For dessert serve a store-bought flan.

At a Glance
Source: Campbell's Kitchen
Prep: 5 minutes
Cook: 20 minutes
Cost per recipe: $6.50
Makes: 4 servings (about 1 cup each)

Nutrition per Serving
Calories: 463
Fat: 21g
Fiber: 3g
Protein: 29g
Sodium: 1106mg

Beef Taco Skillet