5 Ingredient Friday: Dripping Roast Beef Sandwiches with Melted Provolone

This week’s 5 Ingredient Friday recipe is quick and easy. I was browsing the Parade Magazine that comes with the Sunday paper and came across a recipe  for Dripping Roast Beef Sandwiches with Melted Provolone that looked out of this world! The prep time, cook time and bake time were all under 5 minutes each, so I knew I had to share this with you. You can either do it on the stove top or in the crock pot.

Now to be honest, there are 6 ingredients in this recipe. But I do not like pickled banana pepper rings so I left them out. If you want to add them you can look at the original recipe linked above to find out more information.


  • 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


  • 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.

Roast Beef hangin’ out in the crock pot

The one and only…Amoroso’s Rolls!

Here’s the Sandwich


  • 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.

My thoughts…

As usual, I made a few changes but that is to be expected! I prepared mine in my tiny crock pot. It worked out so well.  I let mine cook in there for about 3 hours, although you do not have to let it cook that long. I used two cans of Condensed French Onion Soup, and I’m so glad that I did. I don’t think that one would’ve been enough. I also added a 1/4 cup of water in with it as well.  I used 1 lb of roast beef, although next time I think I’ll definitely use more. We were able to get 5 sandwiches out of this, but I’d like some leftovers next time.  And as you can see we use Amoroso’s Rolls in stead of Pepperidge Farm.

This was very good, especially for it being so quick and easy. I definitely recommend it. Mr. Curly Fry would’ve preferred those smaller club rolls, but we only had the long ones. Give these a try!

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  1. WOW this looks so good. Never would have thought to use the french onion soup but I bet it gives it a nice, distinct flavor. Would be great for a party!

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