Serves 4  Prep Time: 5 minutes  Cook Time:  10 minutes

4 hamburger buns, toasted (you could use sub rolls, but I only had hamburger buns in the house)

1 leftover rib eye steak, sliced thin

1 T olive oil

1 onion, sliced

8 0z mushrooms, sliced

S&P

4 slices provolone cheese

Leftover Jack Daniels glaze (see Rib Eye Recipe)

In a small skillet heat olive oil over medium high heat.  Add onions and mushrooms and saute until soft.  Season with S&P.  Remove from pan and pile up on bottom slice of your toasted hamburger bun.

Add steak to the hot pan.  Cook for about 3-4 minutes until mean has heated through.  Top with provolone cheese and allow cheese to melt for a minute.  Top the mushrooms and onions with steak and cheese.  Drizzle with Jack Daniels glaze (or ketchup if you’re like my kiddos) and top with bun.

Viola, meal 3 is served.

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Cooking spray

1 T olive oil

1 onion sliced

1 red bell pepper sliced

1/2 cup mushrooms, sliced

1 large rib-eye steaks (leftover) cut into thin slices

10 spring roll wrappers

10 slices provolone cheese

Preheat oven to 400 degrees.

In a large skillet heat olive oil and add onions, peppers, and mushrooms cooking 3-5 minutes or until soft. Add steak to pan and cook 1-2 minutes, just to heat the meat a bit. Transfer spring roll wrapper to a flat surface. Top with steak, onions and provolone cheese in bottom third of wrapper. Roll wrapper one time, fold in ends, and roll up. Place on baking sheet that has been sprayed with cooking spray.   Spray the egg rolls and back for 15-20 minutes until the rolls are golden brown.

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