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Beef Sandwiches and PHILLY Cheese Steak
 >> Season Roast Meat with salt and pepper. Dredge the pieces in flour, coasting all sides. The flour is actually for the light 'Gravy' AU JUS.
 >> Heat oil in a dutch oven or saucepan on medium-high heat. Add prepared Beef and brown. When the meat is all browned, add the onion, reduce heat to medium-low and cook until the onions are tender and starting to caramelize, approximately 10 to15 minutes.
 >> Add garlic and tomato paste, cook for 3 minutes. Add the beef broth, Worcestershire sauce and bay leaf. Cover and simmer for 20 minutes.
 >> Remove the cover, increase the heat to medium and simmer another 15 to 20 minutes. The broth will reduce to about 3 cups.
 >> Strain the broth, discard the bay leaf and reserve the Stew Beef for another recipe. The meat would be great in a BBQ Beef sandwich or on top of egg noodles.
 >> To assemble the sandwiches, split the rolls horizontally but do not cut all the way through.
 >> Place in the oven just until warmed all the way through, approximately 5 minutes at 325°.
 >> Add the sliced, deli style Roast Beef to the AU JUS in the sauce pan until warmed through. Use a slotted spoon, place on rolls.
 >> Keep the sauce warm and pour into individual cups for serving.
Add horseradish sauce or sliced cheese to the sandwiches if desired. Makes 6 Hoagie Buns!

Red wine and roasted red peppers
take this steak sandwich to new heights.

1 lb Top Sirloin, 1/8 to 1/4-inch thick
2 cloves garlic, crushed
3 Tbs Soy Sauce, divided
1/8 tsp pepper
2 tsp olive oil
1 medium red onion, cut into thin wedges
1 1/2 cups sliced mushrooms
1 jar roasted red peppers, cut into strips
1/4 cup dry red wine or beef broth
4 crusty rolls (6 inches each), split, toasted
Famous 'Pats' actually in Philadelphia


• 1/2 pound Ribeye Steak, very very thinly shaved or sliced
• 2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
• 1 white onion, thinly sliced
• 1/2 large green bell pepper, thinly sliced
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 ounces melted CHEEZ WHIZ
• thinly sliced white American or Provolone cheese!!
• Ketchup, optional topping
• Italian pickled peppers, accompaniment

 >> Preheat the oven to 200 degrees
 >> Heat a skillet over medium-high heat. When hot add the oil, onions and bell peppers and cook, stirring until caramelized for about 6 minutes. Add the garlic, salt and pepper, cook stirring for another 30 seconds. Push off to 1 side of the griddle.
 >> Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Line bottom of bun with sliced chese, load meat then dip the spatula in the CHEEZ WHIZ and then wipe the spatula down the inside of the bread.
Heat an iron skillet or a non-stick pan over medium heat and add 3 tablespoons of oil to the pan and saute the onions to desired doneness. Remove the onions and add the remaining oil and saute the slices of meat quickly on both sides. Melt the CHEEZ WHIZ in a double boiler or in the microwave. Place 8 ounces of the meat into the rolls, add onions, and pour the store processed cheese over top. Garnish with sweet peppers, mushrooms... Ketchup?
Proven Easy RECIPES
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1 1/2 pounds Roast Beef / deli style

1 cup sour cream
1/4 cup horseradish
2 teaspoons Dijon mustard
2 green onions, finely chopped
1/2 pound Roast Beef
1 teaspoon salt
1 teaspoon pepper
1/4 cup flour
1 tablespoon vegetable oil
1 cup onion, finely chopped
1 clove garlic, chopped
2 teaspoons tomato paste
28 ounces beef broth
1 teaspoon Worcestershire sauce
1 bay leaf
 >> Cut steak lengthwise in half and then crosswise into 1" strips.
 >> Heat large nonstick skillet over medium-high heat until hot. Stir-fry beef strips and garlic (half at a time) 1 to 2 minutes or until outside surface is no longer pink.
 >> Remove from skillet and season with 2 Tbs soy sauce and 1/8 tsp pepper.
 >> In same skillet, heat oil over medium high until hot. Add onion and stir-fry 5 minutes.
 >> Add mushrooms and continue cooking 2 to 3 minutes or until vegetables are tender.
 >> Add red peppers, wine (or broth) and remaining 1 Tbsp soy sauce.

Bring to a boil and reduce heat.
Return beef to skillet and heat through.
Serve beef mixture in rolls.

Servings: 4

• 1 1/2 lb sliced Ribeye
• 6 tablespoons Soya bean oil
• 1 large onion, sliced
• CHEEZ WHIZ BRAND, American or Provolone
• 4 crusty Italian Rolls
• Sweet green and red peppers, mushrooms sauteed in Olive oil
• Ketchup
Over 100 Great
BEEF Recipes
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Beef is for Dinner
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September 2012