Preheat oven to 350 degrees.
Slice rolls in half.
Spread the queso blanco dip on top and bottom of rolls. Add one slice of roast beef, folded in quarters, to the prepared roll and top with pepper jack cheese.
Wrap sandwiches in foil individually. Place on baking sheet and bake for 15 to 20 minutes, or until buns are crusty and cheese is melted.
Place roast in crock pot. Pour entire contents of one peperoncini jar over beef. Cook on low for 8 hours, or until it’s tender enough to shred.
Drain most of the liquid off, but not all. Shred the beef using two forks. Cut hoagies, coat with mayonnaise and add the shredded beef and peppers. Top with additional peperoncini peppers.
In a large skillet, brown the ground beef, drain then add the taco seasoning. Set aside in the refrigerator.
In a large crock pot, add all remaining ingredients. Cook on low for 5-6 hours, stirring occasionally. Half way through cooking, add the prepared ground beef. Continue cooking for the remainder of the time.
Turn oven to low broil.
In a baking safe dish, place peppers halves and drizzle with a touch of olive oil. Broil each side for 5 minutes or until just starting to char. Remove from oven.
Preheat oven to 350 degrees.
In a large bowl, combine the beef, 3 Tablespoons Bar-B-Que sauce and the egg with your hands. Form 4 patties and wrap with 2 slices of bacon per patty, securing with a toothpick.
Slice the apple perpendicular to the core in 1⁄8 inch slices. Carefully remove seeds.
For Gorgonzola topping, mix Gorgonzola with 1⁄3 cup Bar-B-Que sauce until well combined.
Preheat oven to 350 degrees.
Slightly crack the peeled garlic cloves and cut in half. Perforate 1-inch slits throughout the roast and insert garlic chunks into the slits at varying depths.
Line a roasting pan with enough foil to wrap the whole roast. Pour a layer of salt in the bottom of the pan. Place roast rib side down on top of salt layer.
Mix ingredients together. Rub onto steak and refrigerate for 30 minutes.
Heat grill to a medium-high heat. Grill steak for 4 to 6 minutes on each side or until to desired doneness.
Remove from grill, cover and let stand for 5 more minutes. Serve as is or with steak sauce.
Preheat oven to 350 degrees.
In a large frying pan, brown the meat, add the taco seasoning and cook according to packet instructions. Add cream cheese and simmer until well combined. Set aside and let cool.
In a bowl, combine all the Ingredients. Place about 1 teaspoon of mixture into each Wonton. Using your finger, wet the corners with warm water and cornstarch mixture and fold according to package directions. Set aside.
In a slow cooker, place beer, beef and the contents of seasoning packet that comes with the corned beef. Cover and cook on low for about 8 to 10 hours.
Thirty minutes before done, increase heat to high and add the onions, carrots and potatoes. Cook until tender.
Ten minutes before serving, add the cabbage and finish cooking until cabbage is tender.
