Cheesesteak Hoagies

2 lbs steak (cheap steak- I used skirt steak) FREEZE for 20 minutes before slicing.
1 medium yellow onion (I used a vidalia)
1 green pepper
4 hoagie rolls
2 tsp black pepper
1 tsp salt
provolone cheese (6 slices cut in half)
1-2 tbsp butter

Slice the onion and pepper in a food processor. Place in a bowl. Slice the meat in the food processor. Heat the butter in a pan on medium- medium/high heat. Once melted, add the steak. Cook steak for about 4 minutes with the salt and pepper. Add the pepper and onion. Cook for another 4 minutes. Put lid on pan and let steam about 5 minutes. Spoon mixture over the hoagie rolls. Top each hoagie with 1 1/2 slices cheese. Microwave until cheese is melted- about 30 seconds. OR (as I prefer) place in the oven (around 450*) for about 5 minutes, until the cheese is melted and the hoagie roll is just starting to crisp.

Southwestern Beef Wraps

(adapted from Our Best Bites) with a few alterations ;)

1 onion, chopped
2 lb. beef roast
2 tsp. chili powder
2 tsp. garlic powder
2 tsp. cumin
1 tsp. salt
2 bell peppers (at least one green) chopped
1 can Rotel
Flour tortillas
Desired toppings: salsa, guacamole, pico de gallo, shredded cheese, shredded lettuce, chopped cilantro, sour cream.

Chop onion. Place in bottom of crock pot (or slow cooker). Mix chili powder, garlic powder, cumin and salt together and rub on roast. Place roast on top of onion. Add chopped bell peppers on top of your roast. Pour Rotel over the top. Simmer in Crock pot all day (8 hours) on low. Shred meat. Place shredded meat back into the sauce. Serve!