Combine the serrano peppers, crushed garlic, tomatillos, and water in a small saucepan over high heat to bring to a boil. Cover and lower heat to medium-medium low and simmer for 10 minutes. 

Remove pan from heat and allow to cool. Pour the boiled contents into a blender or food processor. Blend until smooth. Set aside. 

Cook the bacon in a large, heavy 3-quart stockpot until crisp--about 10 minutes. Remove and drain on a paper towel-lined plate. Pour all but one tbsp bacon grease from pot into a heatproof container.

Place QuickSteak Sirloin beef into stockpot. Sauté until meat begins to steam on the top and turn meat over and break apart with spatula. Add Wow! Seasoning and black pepper. 

Pour the tomatillo mixture over the cooked beef and seasonings. Stir together and bring to a boil.

Add beef broth and 2 cans of pinto beans into the beef mixture. Reduce heat to medium. Cover and bring to a simmer. 

When heated through, stir cooked bacon into the beef mixture and then add to bowls. Garnish each bowl with cilantro, diced onion, and a lime wedge. 

In a small bowl mix together mayonnaise, vinegar, Herbs De Provence, smoked paprika, salt and sugar. 

Place packaged Cabbage Slaw Mix and diced onions in medium bowl, pour mayonnaise dressing over slaw mixture, mix lightly, set aside.

In a large skillet cook Gary's QuickSteak Sirloin Beef according to package directions, adding Wow! Seasoning, oregano, cayenne pepper, and thyme. After meat is flipped, stir to mix in the spices.

When meat has completed cooking, top with cheese slices and set aside.

For each sandwich: using a large spatula, place beef with melted cheese slice on top of bottom half of roll. Top with scoop of cabbage mixture, sprinkle with red pepper flakes (if desired) and cover with top half of roll.

Add Gary's QuickSteak Sirloin Beef to large skillet and prepare according to package directions. Sprinkle beef with Wow! Seasoning when meat begins to cook. When browned, remove from skillet and set aside.

Add oil to skillet, sauté onions with green and red peppers.

When onions are softened and translucent, add prepared QuickSteak beef, beef broth and steak sauce to skillet. Bring mixture to a boil, continue to cook until thickened. 

While sauce thickens, split hamburger buns, butter each side and place buns under oven broiler until lightly browned and golden. (Watch closely as they can burn) 

Add sliced cheese to top of thickened beef in skillet, let it melt.

Scoop beef and melted cheese onto bottom bun half and top with remaining bun tops. Serve immediately

Preheat oven to 400 ̊ F.

Prepare Gary's QuickSteak Sirloin Beef according to package directions Add package of Wow! Seasoning and Worcestershire Sauce. Stir to combine.

Slide meat to one side of skillet. Add butter and begin to melt, then add diced peppers, onions, and mushrooms. Sauté two to three minutes, set aside. 

Place bread on cookie sheet.

Mix mayonnaise with mustard, spread on both halves of bread.

Place 6 to 8 slices of the provolone cheese on top of mayonnaise mixture, top with beef and vegetables, layer with remaining cheese slices. 

Cook 10 to 15 minutes on middle oven rack until browned and cheese is bubbly

Cut into three-inch slices, serve immediately

Prepare beef according to package directions.

Add onions and garlic to pan with beef, sauté 2 to 3 minutes or until onion becomes translucent.

In medium bowl mix tomato sauce, cooking sherry, oregano, WOW Seasoning and cornstarch.

Pour sauce mix over cooked beef and onions, gently stir.

Heat beef mixture until sauce thickens.

Serve over hot rigatoni pasta or spaghetti.

Top with grated parmesan cheese and chopped fresh basil.

Place beef in a Dutch Oven and prepare beef according to package directions.

Once beef is no longer pink, add onions, sauté 2 to 3 minutes or until onion is translucent.

Stir in all the seasonings.

Add tomato juice, beef broth, tomato paste and diced tomatoes, mix all together and bring to a boil.

Add pasta, simmer covered, 18-20 minutes, or until pasta is tender.

Preheat oven to 375°. Cut tops off peppers and remove seeds.

Place ½ cup water on the bottom of a shallow microwave safe pan and place green peppers upside down in pan and microwave for 8 minutes on high.

Take peppers from microwave, remove from water and set aside.

Prepare beef according to package directions, add Wow! seasoning, cumin, diced tomatoes and green chilies, stir together.

Add rice to beef mixture and heat through.

Place 2 tbsp cheese into bottom of each green pepper, fill each pepper with meat mixture and place into a 13 x 9-inch baking dish.

Top each pepper with 2 additional tbsp. cheese blend.

Cover with foil and bake 20-25 minutes, remove foil and top with remaining cheese blend, bake an additional 5-10 minutes or until the cheese is melted and peppers are tender.

Split Ciabatta roll, evenly coat with olive oil and sprinkle with garlic/parm blend. Toast to golden brown.

Heat oil in large pan to 350 F, Place steak and garlic in and let sizzle for 30 seconds.

Gently flip steak and do not allow slices to break apart.

Add cheese and finish cooking steak, place on toasted ciabatta roll.

Mix oil, cilantro, tomato and balsamic glaze together and top steak and cheese.

Boil noodles according to package, drain and toss in sesame oil.

Heat oil in large pan or Wok to 350 F, Place steak and all the veggies in and let sizzle for 30 seconds.

Flip steak, let cook 20 seconds, separate slices and mix in veggies.

Finish cooking steak then thoroughly mix in sauce.

Fill bowl with noodles and top with steak and veggie mixture then sprinkle with toasted sesame seeds.