Dripping Roast Beef Sandwiches with Melted Provolone Recipe - Allrecipes.com
Dripping Roast Beef Sandwiches with Melted Provolone Recipe
  • READY IN 13 mins

Dripping Roast Beef Sandwiches with Melted Provolone

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    8 mins

    13 mins


  1. Heat the oven to 400 degrees F.
  2. 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.
  3. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
  4. 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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2010

Absolutely to die for! The first time, I followed the recipe exactly. The second time, I took a frozen beef roast (salted and peppered it) and put it in the crock pot in the morning, then by afternoon it was tender and perfectly done. This I sliced and returned to the crock pot to soak up some of the drippings while I prepared the soup/worcestershire mix and split the French bread rolls I bought this time from the bakery section at my local super Walmart. I used a slotted spoon to add the meat to the soup, but wasn't overly concerned with the drippings getting into the soup either. Then, after it was heated, I used metal tongs to add the meat to the rolls and spooned on the soup. A half slice of provolone fit perfectly on these smaller rolls; it was a perfect dinner portion size too! Served it with pasta salad and baked beans. So easy, delicious and much cheaper than buying deli roast beef, so I will be making it this way again and again.

Most Helpful Critical Review
Mar 10, 2011

I tried these based on other reviews and I did not care for the sauce. I make french dips just like this, but with beef broth. I think the taste of the french onion soup spoiled it for me. Did not like the tart flavor of it. If you want a good sauce use two cans of beef broth, chopped onion, 1-2 tbsp. worchestershire and 1 tbsp. soy sauce. Just add all to a pot and bring to a boil. Serve.

Apr 04, 2011

Enjoyed this recipe however made a few tweaks and it was delicious. I used 1 can of French Onion Soup and a half of a can of Beef broth. I added 1 1/2 tbsp of worcestershire sauce, 1 tbsp of A1, 1/2 tbsp of Soy Sauce, and a few dashes of pepper. I also lightly buttered the rolls before adding the beef and provolone cheese. VERY GOOD... will definitely make again!

Nov 23, 2010

Excellent and so easy! Doubled the recipe-2 cans french onion, 2 tablespoons Worcestershire sauce, and 1-1/2 pounds roast beef. I added some fresh cracked black pepper to the soup mixture. Instead of pouring more juice over the sandwiches , I just served it in little cups for dipping. These were so delicious and we will use this often. What an easy meal, yum!

Nov 05, 2011

This recipe worked. The beef was so moist and delicious. I follow the recipe exactly but with one change. I toasted the subs first so they would not get smoggy. I also used Swiss cheese instead of provolone because the store was out. Still turned out great. The ladies gave it a big thumbs up.

Feb 09, 2011

Very yummy and so easy! I used whole wheat hamburger buns vs the hoagie rolls and it was great too! I boiled the roast beef in the french onion soup/worcestershire sause combo and then once I placed the meat on the bun I added just a small tblsp of soup/sause combo to the top of the meat then topped it off with the provolone. I don't care for really soggy bread, so this was just enough for me. 5 min at 400 in the oven was plenty of time for toasting. So great and easy! 10 min from start to finish. I will be making this recipe often for sure.

Dec 06, 2011

My husband and I loved this! It was quick and easy to make. I cut up some additional raw onions and sauteed them with a little olive oil and Worcestershire sauce and then I added the onion soup and simmered it for a little longer. Along with some of the other reviews, I melted the cheese first and then topped it with my roastbeef and banana peppers.

Nov 09, 2011

We didn't exactly care for the flavor of the french onion soup for the sauce. Next time I'll try to substitute beef broth instead.


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  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 41 g
  • 13%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 32.7 g
  • 65%
  • Sodium
  • 2146 mg
  • 86%

* Percent Daily Values are based on a 2,000 calorie diet.

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