Posted by: marthabernie | February 12, 2014


This is a recipe I have made for years and every once in awhile I come across it in a cooking magazine.  It’s easy, and people really love it if they like beef dip sandwiches and onions!

4 grinder rolls, split open but still attached

3/4 pound sliced roast beef

1 can french onion soup

caramelized onions

4 thick slices Provolone cheese

Split the rolls and dip the cut sides in onion soup.  Place roast beef slices on the bottom half, topped with caramelized onions and sliced cheese.  Drizzle a little more soup over the sandwich halves, then close and place on baking sheet.  Bake about 15 minutes at 400 degrees, until rolls become crispy and cheese starts to melt.  Cut in two and serve hot.

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