Roast Beef Po Boy

• 1 can (10 1/2 ounces) Condensed French Onion Soup
• 1 Tbsp Worcestershire sauce
• 1 Tbsp A1 Steak sauce
• 1 pound thinly sliced roast beef
• 1 Loaf French bread
• 4 slices deli provolone cheese cut in half
• 1/4 cup drained hot or mild pickled banana pepper rings
• 2 Tomatoes, sliced thin
• 1/4 Head Iceberg lettuce, shredded
• 1/2 Cup Mayonnaise
• 12 Slices Pickles

1. Heat the oven to 400u0b0F.
2. Heat the soup, Worcestershire and steak sauce in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3. Quarter the French bread in 4 even pieces, and slice each piece 3/4 of the way without cutting through.
4. Spread mayonnaise evenly inside the French bread then layer the top side with sliced pickles, sliced tomatoes, pepper rings and lastly with the shredded lettuce.
5. Place the sandwiches onto a baking sheet. Divide the beef evenly among the bottom halves, then ladle the soup mixture on top of the beef. Top the beef with the cheese slices and then fold the top half over onto the bottom half.
6. Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted.

onion, worcestershire sauce, steak sauce, beef, bread, deli provolone cheese, banana pepper, tomatoes, iceberg lettuce, mayonnaise, pickles

Taken from www.epicurious.com/recipes/member/views/roast-beef-po-boy-50139089 (may not work)