In medium skillet, heat undiluted soup over medium heat until simmering.
Reduce heat to low and drop roast beef slices into soup. Cook about 5 minutes, turning slices occasionally just until meat starts to crinkle.
Divide beef slices evenly among onion rolls, spooning some of the broth onto each roll to moisten it. Sprinkle each sandwich with French-fried onions, if desired. Top each with a slice of cheese.
Place sandwiches under broiler until cheese melts, watching closely so that they don't burn.
Serve with remaining broth for dipping divided among individual serving bowls.