Recipe by Chumleyathome
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.
Top Review by VJW73
I felt these were just ok, but my three teenage boys gobbled them down. That's why I rated it four stars. Any recipe that satisfies their hunger, is a good recipe to me. I did add garlic mayo after toasting them which made them better to me.
- 1 (10 1/2 ounce) can Campbell's French onion soup
- water, 3/4 soup can
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Kitchen Bouquet
- 1 lb thinly sliced deli roast beef
- 4 hoagie rolls, whatever you call them where you are, we call them subs
- 1⁄4 cup mount olive mild banana pepper ring
- 1⁄4 cup thinly sliced red onion
- 4 slices provolone cheese, cut in half
Directions See How It's Made
- Brush the rolls with a little olive oil and toast under a low broiler. (optional).
- Heat oven to 400 degrees F.
- 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.
- Divide beef among rolls, top with the onion, pepper rings and cheese, and place subs onto a baking sheet.
- Bake 3 minutes or until subs are toasted and cheese is melted. Spoon soup mixture onto subs.