1 package (12 oz.) H-E-B Fully Cooked Shredded Beef or Beef Fajita Strips
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 pepperoncini, banana pepp
ers, garlic and seasoning. Sauté 5 minutes, stirring frequently.
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-sides up. Toast lightl
y in oven. Remove and place 4 provolone slices over bottom half. Spoon meat mixture evenly
over cheese. Top with remaining cheese slices and bread.
Cover sandwich lightly with foil; return to oven 8 to 10 minutes or until cheese melts. R
emove foil; slice into portions and serve.
No Nutritional Information Available