Best Baked Ham and Swiss Sandwhiches EVER

These are great for any party or for lunches at home (They heat up well!). They go fast so I usually double.

Ingredients:
1 stick butter (not pictured)

2 tbsp mustard

1 tbsp Worcestershire sauce

2 tbsp poppy seeds

Sliced ham ( I use one prepackage ham, Hillshire Farm)

Dozen Hawaiian Sweet rolls (cut in half to make sandwhich)

Package of Kroger sliced Swiss cheese

Need Foil As Well

Mix the first 5 ingredients and cook for 5 mins over medium high heat (It will still be thin when done). Roll out a small amount of foil and assemble each roll individually on its own peice of foil. Cut rolls and put ham, cheese and about 1 tbsp + of sauce on each sandwhich. Wrap up the foil. Put all foil balls on a cookie sheet. Bake for 20mins at 350 degrees.

Philly Cheesesteak Sandwiches

You will need:

2 Tbs butter (I used EVOO in place of butter)

1lb boneless steak (any cut; I usually buy already thin sliced steak and just cut it into strips or have the butcher cut it for you)

1 medium green pepper, thinly sliced

1 medium yellow onion, thinly sliced (I didn't use onion)

Kosher salt

Freshly ground black pepper

Hot sauce, optional (I liberally used Louisiana hot sauce)

Sliced provolone cheese (I used Sargento slices)

4-6 Hoagie rolls

What you need to do:

1. Slice bell pepper and onion into thin strips.  Slice steak into VERY thin strips.

2. In a large skillet, melt butter/EVOO over medium-high heat.  When melted and bubbly, add steak.  Stir constantly. 

3. When the meat is about half way cooked (2-3 minutes), add onions and bell peppers.  Season with salt, pepper, and hot sauce.  Continue stirring until meat is cooked through and onions and peppers are tender.  Try not to over cook the meat or it will be really tough.  I usually turn down the heat to low-medium for the last 2 minutes, so the peppers are more soft, without overcooking the steak.

4. Spoon the meat filling into sliced rolls and add sliced provolone cheese.  Place open-faced sandwiches onto a baking sheet under the broiler for 1-2 minutes on high, or until the cheese is melted and bread is toasted.

5. Serve immediately.

Sorry, I don't have a final picture with cheese melted and all...we gobbled these up as soon as they were done!  Oh, my inlaws were here so we didn't eat all four ourselves! ha!  This is a great, quick recipe and could be for lunch or dinner.  My two cents...one pound of steak is just barely enough for 4 sandwiches, as you can see, so if you are feeding big men, I would get a little more steak.  But if you're making it for two, it's just the right amount with a little leftover!

French Dip Subs

OK, barely making the deadline here... sorry about that ladies!

These are a hit at our house, and I often take them to others when providing a meal. It's an easy, go-to slow cooker meal.

Ingredients:

3-4lb sirloin tip roast (any other cut will be tough - yuck!) trimmed of excess fat

1 can beef broth

1 can French onion soup

1 cup water

4-6 ciabatta bread rolls (Wal-Mart sells these, not sure where else...)

4-6 slices Swiss cheese

Salt and pepper your roast and add the beef broth, french onion soup, and water. Set your slow cooker to low and let cook for 6-8 hours. (If you're in a hurry, 4-6 hours on high should do the trick.) Once your roast has cooked to your desired tenderness, take it out of the slow cooker and set on a cutting board to cool for 10 minutes. Slice the ciabatta rolls and layer with cuts of your roast. Place 1-2 slices of Swiss cheese on the slices of roast and butter the other slice of roll. Place under the broiler to melt the cheese and brown the other side of the roll. Once you've created your sandwich, cut in half and serve with the remaining au jous for dipping. Yummy!

I'm making this Wednesday, so I'll add pictures then!