Ingredients:
● 7 frozen sandwich steaks ; (like Steak-Umms)
● 1 small onion ; chopped
● 4 oz. can mushrooms stems and pieces ; drained
● 2 tubes refrigerated pizza crust
● 1 tbsp. Italian salad dressing
● 1/4 lb. provolone cheese slices

Directions:
Preheat oven to 400 degrees Fahrenheit. Place a skillet over medium-high heat. Break the steaks into strips and add to the skillet. Cook, chopping with a spatula. As the steak is browning, add the chopped onions, continuing to chop and stir with the spatula until the onions are tender. Add the drained mushrooms and stir. Drain off the excess fat.

On a greased rimmed cookie sheet, unroll one of the pizza crusts and roll it to a 12″ x 10″ rectangle. Brush with the Italian dressing. Spread the cooked steak mixture evenly over the dough, leaving a 1/2″ border of bare dough around the edges. Place the provolone cheese slices evenly over the filling.

On a sheet of wax paper, foil, or a pastry cloth, unroll the second pizza crust and roll into a 12″ x 10″ rectangle. Flip over onto the filling and remove the wax paper. Press the edges all around to seal.

Bake for 15 to 20 minutes, until the dough is cooked and golden. Allow to rest for 5 minutes, then use 2 spatulas to remove it from the cookie sheet and place on a rack to cool. When cool, cover and refrigerate until firm. Cut into 10 bars. Wrap each individually and refrigerate or freeze until ready to serve.

These may be eaten warm, cold or room temperature.

Check out more great lunch ideas at Ultimate Recipe Swap and Tasty Traditions

Ingredients:

  ● 1 lb. Boneless Skinless Chicken Breasts

  ● 2 tsp. Olive oil

  ● 2 cup Mozzarella ; shredded

  ● 1 jar Pasta sauce

  ● 2 tbsp. Parmesan ; grated

  ● 1 tbsp. Fresh parsley

  ● 1 lb. Bread dough ; fresh or frozen

Directions:

Preheat oven to 400F. Season chicken, if desired, with salt and pepper. In large skillet, heat oil over medium-high heat and brown chicken.  Remove chicken from skillet and let cool; pull into large shreds. In medium bowl, combine cooked chicken, mozzarella, 1/2 cup sauce, parmesan cheese and parsley; set aside. 

On lightly floured surface, press dough to form 10 x 1 2-inch rectangle.  Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal. Fold in ends and pinch to seal.   Arrange on cookie sheet, seam side down.  Gently press in sides to form 12 x 4-inch loaf.  Bake 35 minutes or until dough is cooked and golden.  Cut stromboli into slices and serve with remaining heated pasta sauce.

Ingredients:

● 1 lean roast ; all fat removed

● 1/2 tsp. garlic powder

● 1/2 tsp. fresh ground black pepper

● 1 (14 oz.) can beef broth

● 1 envelope dry French onion soup mix

● 1 bottle of beer

● 3 cups water

● 12 slices Mozzarella cheese

● 6 hoagie rolls or French buns

Directions:

Trim all fat from roast. Season with garlic powder & pepper. Place trimmed roast in crockpot on high. In large saucepan, combine beef broth, dry French onion soup mix,beer, and water; bring to a boil. Pour over roast in crockpot and cook for 7 hours.

Remove roast to a platter and slice thin slices with an electric knife. Place open hoagie rolls on a baking sheet covered with foil. Place 2 slices of mozzarella cheese on each roll (two half slices on each side of the roll). Place under oven broiler for 1-2 minutes (make sure rack is not to close to broiler element). Remove from oven & place sliced beef over melted cheese.

Strain Au jus broth from crockpot and place in 6 small serving bowls to dip. Add a sprinkling of freshly ground pepper to au jus just before serving.

Ingredients:
● 1 wide baguette
● 2 tbsp. extra-virgin olive oil ; (EVOO), plus some for drizzling
● 1/2 cup freshly grated Parmigiano Reggiano
● 1 small onion ; chopped
● 2 large clove garlic ; divided, 1 chopped, 1 crushed
● 1 tbsp. tomato paste
● 2 cups beef stock
● 1 sprig of rosemary leaves ; chopped
● Salt ; and freshly ground black pepper
● 1/4 lb. sliced roast beef
● 6 slices provolone cheese


Directions:


Slice baguette open lengthwise just shy of actually completely splitting it open; you want it to open like a book and stay together. Then cut the bread in half so that you have 2 books. Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesn’t burn! Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little EVOO and cover it with grated cheese.


While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook until the onions start to get soft about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together.