2 tbsp. vegetable oil
1 lb. top round steak, thinly sliced
1/2 c. green onions, sliced
2 cloves garlic, minced
1/2 tsp. dried oregano leaves, crushed
1 (10 1/4 oz.) can Franco-American beef gravy
6 long hard rolls (each 4 inches long)
Lettuce leaves
Muenster cheese, shredded
Tomatoes, chopped

In a 10-inch skillet, over medium heat, in hot oil, cook beef, green onions, garlic and oregano until beef is browned, stirring often. Stir in gravy. Heat thoroughly. Line bottom roll halves with lettuce. Spoon about 1/4 cup beef mixture onto each roll. Top with cheese and tomatoes. Top with other roll half. Yield: 6 sandwiches.