Okay, all the world has had those nifty little appetizers made from beef and cheese rolled up in a tortilla and then sliced, right? But I betcha you didn't have 'em before 1995, because that's when I won third place in the National Beef Cookoff with this original creation. 

They can be cut in half and served as sandwiches, or just keep on slicing and make them hors d'oeuvres -- but this is how it all started:

1 lb. well-trimmed deli roast beef, thinly sliced (shoulder is good)
2 (6 oz.) pkgs. garden vegetable-flavored soft spreadable cream cheese
4 (10-inch) flour tortillas
1 Cup shredded carrots
1 Cup Monterey Jack cheese
8 leaves green leaf lettuce

Spread cheese evenly over one side of each tortilla; top each with 1/4 Cup shredded carrots and 1/4 Cup Jack cheese. Layer lettuce and deli roast beef over carrots, leaving a 1/2-inch border around edge. Roll up tightly; wrap in plastic wrap. Refrigerate 30 minutes -- or up to 8 hours -- before serving. To serve as sandwiches, cut each roll diagonally in half. Serves 4 (serving size: 2 roll-up halves).