• Cut hoagie almost in half lengthwise, leaving hinged on one side.
• Sprinkle bottom half of bun with olive oil. Sprinkle basil over oil.
  
• Layer slices of roast beef and cheese on hoagie; top with Italian peppers.
• Fold over top half of bun.

1 - Foccacia bread, round about 10-inch diameter
12 - slices deli roast beef
8 - slices provolone cheese
2 - Tablespoons olive oil
1 - Tablespoon fresh basil, minced or 1/2 teaspoon dried basil
2 - sweet Italian peppers, thinly sliced

• Cut Foccacia bread in fourth and almost in half lengthwise, leaving hinged on one side. 
• Sprinkle bottom half of bun with olive oil. 
• Sprinkle basil over oil.
  
• Layer slices of roast beef and cheese on hoagie; top with Italian peppers. 
• Fold over top half of bun.

1 - round loaf of crusty French or Italian bread (10-12 inch diameter)
1 - small container herbed cream cheese
1/2 - pound provolone cheese, sliced
3/4 - pound deli roast beef, sliced thinly
6 - leaves red leaf lettuce
1 - jar roasted red peppers, rinsed
2 - teaspoons olive oil
2 - teaspoons balsamic vinegar

• Cut top from bread and hollow out most of the inside, leaving a 1-inch thick shell. 
• Spread all cut surfaces of the bread with the herbed cream cheese. 
• Layer with 1/2 of cheese, beef, lettuce and peppers.
  
• Sprinkle 1 teaspoon oil and 1 teaspoon vinegar over peppers. 
• Repeat the layers and sprinkle with remaining oil and vinegar. 
• Replace the top on the loaf and wrap tightly with plastic wrap. 
• Refrigerate at least 2 hours or up to 8. 
• Unwrap and cut into wedges to serve.

Seasoning

1-1/2 - teaspoons dried basil
1-1/2 - teaspoons garlic powder
1-1/2 - teaspoons dried oregano
1/2 - teaspoon salt
1/8 - teaspoon pepper
2 - beef ribeye steaks, cut 1 inch thick (about 1-1/2 pounds)
1 - Tablespoon olive oil
1 - Tablespoon fresh lemon juice
4 - pita breads, warmed
2 - Tablespoons feta cheese, crumbled
1 - Tablespoon ripe olives, chopped

• In a small bowl, add the basil, garlic, oregano, salt and pepper. 
• Mix. 
• Press seasoning mix into beef steaks.
  
• In large nonstick skillet, heat oil over medium heat until hot. 
• Place steaks in skillet and cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. 
• Sprinkle with lemon juice. 
• Carve steaks and place on top of pitas. 
• Sprinkle with cheese and olives.

1 - cup cooked beef, chopped
1/2 - cup celery, chopped
2 - Tablespoons onion, minced
2 - Tablespoons sweet pickle relish, drained
1 - Tablespoon lemon juice
1 - teaspoon salt
1/8 - teaspoon pepper
1/3 - cup mayonnaise or salad dressing
8 - slices tomato
8 - slices potato bread

• In a medium-mixing bowl, add the beef, celery, onion, relish, lemon juice, salt, pepper, and mayonnaise or salad dressing. 
• Mix well.
  
• Spread the Beef Salad filling on bottom piece of bread. 
• Add 2 slices of tomato and top with second bread slice.

12 - taco shells, warmed
1 - pound ground beef
2 - teaspoons chili powder
1/2 - teaspoon salt
1 - can (11 ounces) corn, drained
1 - cup chunky salsa

Taco toppings
Monterey Jack, shredded
Lettuce, thinly sliced
Ripe olives, sliced
Tomatoes, chopped

• To crisp taco shells, microwave on high 1 minute, or warm in a preheated 300°F conventional oven 6 to 8 minutes.
  
• Heat large nonstick skillet over medium. 
• Add ground beef and break up into small crumbles. 
• Cook 8 to 10 minutes or until beef is no longer pink. Pour off drippings; season with chili powder and salt. 
• Stir in corn and salsa; heat through. 
• Place in taco shells and add toppings.

4 - teaspoons vegetable oil
2 - small onion, cut into thin wedges
2 - fresh jalapeno pepper, sliced
2 - small garlic clove, minced
1 - pound beef round tip steaks, trimmed, cut 1/8- to 1/4-inch thick
1/2 - teaspoon salt
1/4 - teaspoon pepper
4 - Onion-Tomato rolls, split
1/2 - cup tomato, chopped

• In large nonstick skillet, heat oil over medium-high. 
• Add onion, jalapeno pepper and garlic.  
• Cook and stir 3 to 4 minutes or until lightly browned. Remove and set aside.
  
• Heat same skillet over medium-high. 
• Place steaks in skillet and cook 1 to 2 minutes, turning once. (Do not overcook.) 
• Season with salt and pepper. 
• Serve steaks in rolls and top with onion mixture.

2 - Tablespoon butter or margarine
1 - onion, sliced
1 - green bell pepper, cut into thin strips
2 - package (6 ounces) deli select roast beef, cut into thin strips
4 - submarine rolls or hoagie rolls, cut into halves
1/2 - pound Provolone cheese, sliced

• In medium saucepan, add butter. 
• Over medium-high heat, melt butter. 
• Add onion and bell pepper sauté until onion is transparent.
  
• Mix in roast beef; heat until beef is warm. 
• Divide beef mixture evenly into 4 portions. 
• Fill each roll with beef mixture. 
• Top each sandwich evenly with cheese.

12 - ounces frozen fully-cooked beef meatballs (about 23 meatballs)
1 - teaspoon vegetable oil
3/4 - cup thin onion wedges
3/4 - cup thin green bell pepper strips
1 - jar (14 ounces) prepared spaghetti sauce
4 - hoagie rolls, split
Shredded mozzarella cheese (optional)

• Heat oil in large nonstick skillet over medium heat until hot. 
• Add onion and bell pepper; cook and stir 5 minutes or until tender.
  
• Add meatballs and sauce; bring to a boil. Reduce heat; simmer 6 to 8 minutes or until meatballs are heated through, stirring occasionally. 
• Serve in rolls. 
• Sprinkle with cheese.

16 - deli roast beef thinly sliced
2 - cups broccoli slaw shredded
1/4 - cup prepared ranch dressing
1 - container (8 ounces) whipped cream cheese
2 - Tablespoons bottled ranch dressing
4 - flour tortillas (10-inch diameter)

• In a medium bowl, add broccoli slaw and 1/4-cup ranch dressing. 
• With 2 forks, toss to coat evenly. 
  
• In a small bowl, add the cream cheese and 2 tablespoons ranch dressing. 
• With a wire whisk, stir to mix well.
  
• Place 1 tortilla on a cutting board or other flat surface. 
• Using a metal spatula, spread about 1/4 cup of the cream cheese mixture on the tortilla. 
• Then place 4 roast beef slices in an even layer on top of the cream cheese. 
• Place 1/3 cup of the broccoli mixture on top of the roast beef and spread it out in an even layer, using the back of a spoon.
  
• Starting at the bottom edge, roll tortilla up tightly to enclose filling. 
• Using a knife, cut wraps crosswise into 1-1/2-inch wide pieces or cut them diagonally in half.

1/4 - cup olive oil
1 - medium purple onion, sliced thin
1 - red bell pepper, sliced
1 - pound mushrooms, sliced thick
2 - pounds Eye of Round Roast cut into 1/16-inch slices
1/4 - teaspoon salt
1/8 - teaspoon pepper
4 - slices Provolone Cheese
4 - Soft Taco Size Flour Tortillas, warmed

• In a large skillet, add oil. 
• Add the onions, peppers, and mushrooms. 
• Sauté the ingredients. 
• Set aside and keep warm. 
• Heat skillet to medium high and cook steaks on one side for about 2 minutes.
  
• Turn steaks and cook for 30 seconds. 
• With the side of a metal spatula, “Chop�?steak slices to tenderize. 
• Sprinkle salt and pepper on both sides.
  
• Place cheese slices on top of meat for a few seconds until melted. 
• Place meat on warmed tortillas. 
• Top with sautéed veggies.

2-1/2 - ounces deli cooked roast beef, chopped
1/2 - cup taco sauce
1/4 - cup barbecue sauce
1/4 - cup sliced green onions
1/4 - cup sliced ripe olives, drained
1/2 - cup Cheddar cheese, shredded
1 - can (12-ounces) can refrigerated biscuits
2 - Tablespoons cornmeal
1/2 - cup sour cream
10 - pimiento slices
10 - ripe olive slices

• In medium bowl, add roast beef, taco sauce, barbecue sauce, onions, 1/4-cup olives and cheese. 
• Mix well and set aside.
  
• Separate dough into 10 biscuits. 
• Dip both sides of each biscuit in cornmeal. 
• Press or roll each biscuit to form 5-inch round. 
• Place 5 rounds on ungreased cookie sheet. 
• Spoon about 1/4 cup of roast beef mixture onto center of each round. 
• Brush edges lightly with water. 
• Place remaining 5 biscuit rounds over roast beef mixture. 
• Press edges with fork to seal. 
• With back of tablespoon, make indentation in center of each sandwich and sprinkle with remaining cornmeal.
  
• Bake for 14 to 22 minutes or until golden brown. Remove from oven. 
• Fill each with 1 heaping tablespoon sour cream. 
• Garnish each with 2 pimiento slices and 2 olive slices.

1/2 - cup corn oil
3 - teaspoons garlic, minced
4 - Tablespoons red wine vinegar
1-1/2 - pounds boneless sirloin
1/4 - teaspoon salt
1/8 - teaspoon pepper
1 - pound ripe tomatoes
1/2 - cup onion, finely chopped
1/4 - cup red chiles, finely chopped
1/4 - cup cilantro, finely chopped
12 - fajita sized flour tortillas

• In a flat dish, add the oil, 2 teaspoon garlic and 3 tbsp. vinegar and blend. 
• Add the steaks, salt and pepper, turning to coat the pieces well. 
• Set aside.
  
• Core the tomatoes but do not peel them.
  
• In a mixing bowl, cut them into 1/4-inch cubes and put them the bowl. 
• Add the onion, chilies, cilantro, remaining garlic and vinegar. 
• Mix well. 
• Set this salsa aside.
  
• Cook steak on the hot grill to the desired degree of doneness. 
• Slice meat and serve with warm tortillas and salsa.

1/2 - cup salsa
1/2 - cup sour cream
1/2 - cup green onions, chopped
4 - beef sirloin strip steaks or ribeye steaks, cut 1/2-inch thick
2 - teaspoons  Steak Seasoning
4 - hoagie shaped rolls, split and toasted
leaf lettuce

• In a mixing bowl, add salsa, sour cream and green onions to make sandwich spread. 
• Mix and refrigerate.
  
• Season both sides of steaks with  Seasoning.
  
• Grill steaks for 6 to 7 minutes, turning once after 4 minutes. 
• Or, pan fry over medium-high heat for 6 minutes, turning occasionally.
  
• Spread rolls with 2 tablespoons of spread per side. 
• Top with lettuce leaf and sizzling steak.
• Close sandwich and serve immediately.

2 - Tablespoons water
1/2 - onion, cut into thin strips
1/2 - green bell pepper, cut into thin strips
1-1/4 - cups prepared spaghetti sauce
1/2 - teaspoon dried basil
4 - hoagie rolls, split
1/4 - cup shredded mozzarella cheese

• In large bowl, add ground beef, bread crumbs, egg, onion, garlic, salt and pepper. 
• Mix lightly but thoroughly. 
• Shape into twelve 2-inch meatballs. 
• Place on rack in broiler pan. 
• Bake for 25 to 30 minutes to medium (160° F) doneness, until not pink in center and juices show no pink color.
  
• In large nonstick skillet, add 2 tablespoons water over medium heat and heat until hot. 
• Add onion and bell pepper. 
• Cook and stir 4 minutes or until vegetables are tender. 
• Add spaghetti sauce, basil and meatballs. 
• Heat through, stirring occasionally. 
• Serve in rolls; sprinkle with cheese.