Ingredients

• ½ loaf Bakery Italian Five-Grain bread
• 1 cup roasted red peppers, thinly sliced
• 1 lb boneless grilling steaks (such as ribeye, NY strip, or top sirloin), very thinly sliced
• 1 tablespoon dried Italian seasoning, divided
• ½ teaspoon kosher salt, divided
• ¼ teaspoon pepper, divided
• 1 tablespoon olive oil
• 1 cup spicy (or traditional) pasta sauce
• 1 cup sliced pepperoncini peppers
• 4 tablespoons Bakery garlic spread (or softened butter), divided
• 4 (1-oz) slices provolone cheese

Prep

• Preheat oven to 425°F.
• Slice bread diagonally into eight ½-inch-thick slices. Slice red peppers.
• Slice steak very thinly, cutting across the grain of the meat (wash hands).

Steps

1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season steak with Italian seasoning, salt, pepper, and oil. Place steak slices in single layer in pan; cook and stir 2–3 minutes or until browned.
2. Add pasta sauce, red peppers, and pepperoncini over steak. Reduce heat to medium-low; cook and stir 3–4 more minutes or until sauce is hot. Remove pan from heat; cover to keep warm.
3. Spread 1 ½ teaspoons garlic spread on each slice of bread. Place bread on baking sheet; bake 4–5 minutes or until toasted.
4. Divide steak mixture evenly over 4 bread slices and top each with 1 cheese slice. Assemble sandwiches and serve.

Ingredients

• 1 cup fresh asparagus spears, chopped
• 1 (1.5-oz) bag sweet potato chips
• 2 oz baby arugula leaves
• ¼ cup lemon vinaigrette

Steps

1. Cut asparagus into 1-inch pieces (discarding tough root end); place in salad bowl.
2. Add remaining ingredients; toss to coat. Serve.