1 package (12 oz.) H-E-B Fully Cooked Shredded Beef or Beef Fajita St
1/4 c. H-E-B Pure Olive Oil
1/2 c. drained Mezzetta Sliced Pepperoncini
1/2 c. drained Mezzetta Sliced Banana Peppers
2 Tbsp diced garlic in oil
1 Tbsp McCormick Italian Seasoning
8 oz. H-E-B Natural Provolone Cheese Slices
1 loaf jalapeño cheese focaccia bread
Heat oil in a large skillet over medium-high heat 3 minutes. Add peppe
roncini, banana peppers, garlic and seasoning. Sauté 5 minutes,
Add beef to skillet. Stir and heat, pulling beef apart with a cooking
spoon or 2 forks.
Split focaccia in two, horizontally, and place on baking sheet, cut-si
des up. Toast lightly in oven. Remove and place 4 provolone slices ove
r bottom half. Spoon meat mixture evenly over cheese. Top with remaini
ng cheese slices and bread.
Cover sandwich lightly with foil; return to oven 8 to 10 minutes or u
ntil cheese melts. Remove foil; slice into portions and serve.