1 pound of Deli London Broil, sliced thin
½ pound Provolone cheese, enough for two slices per sandwich
1 can French Onion Soup
4 hoagie rolls
No nutrition information available
1. On the stove top, heat the soup in a pot according to the directions. Over medium heat, ladle the soup into a skillet. Add the deli roast beef and simmer it for about two minutes or until the meat has warmed
2. Prepare the hoagie rolls placing each open faced on an aluminum foil baking sheet. Top each hoagie roll with the roast beef. Place two slices of provolone cheese on each sandwich
3. Place the baking sheet under the broiler until the cheese has melted and the bun has browned. Remove from the oven and serve each sandwich with a small bowl of the French Onion soup dip your hoagie into.