#sargentopartner seasons feel bittersweet. But gathering and eating good food reminds me there's always something to celebrate! @Sargento Cheese high-quality cheese makes it easy to whip up simple and delicious bites like these stuffed breads. #ad Philly Cheese Stuffed Bread Makes 1 Loaf Ingredients: 1 tbsp butter 4 large onions, sliced thin 1 tsp kosher salt 1 tbsp olive oil 12 ounces of thinly sliced beef 1, 16-inch loaf of bread 12 slices Sargento® Pepper Jack Ultra Thin® slices ⅓ cup hot pickled red peppers, chopped -Add the butter to a large skillet and melt over medium heat. Once the butter has melted, add the onions & ½ tsp salt. Cook for 20 minutes, stirring occasionally, until the onions are caramelized. -Add the olive oil to a separate pan and heat over medium-high. Once the oil is hot, add the sliced beef and salt. Cook for about 10 minutes or until all the meat is fully cooked. -Preheat the oven to 350F -Cut off the top of the bread and remove most of the inside. SAVE THIS TO MAKE BREADCRUMBS. Fill the bread with layers of Sargento® Pepper Jack Ultra Thin® slices, onions, and beef. Finish with pickled hot peppers, place the top back on the loaf, and bake for 25 minutes. Italian Stuffed Grinder Makes 1 Loaf Ingredients: 1 16-inch loaf of bread 12 slices Sargento® Provolone Ultra Thin® slices ½ lb salami, sliced ½ lb ham, sliced ⅓ cup Pepperoncini, drained and chopped -Cut off the top of the bread and remove most of the inside. SAVE THIS TO MAKE BREADCRUMBS. -Fill the bread with layers of Sargento® Provolone Ultra Thin® slices, salami, and ham. Finish with pepperoncini, place the top back on the loaf, and bake for 25 minutes. - @erekasfood