Source: U.S. Department of Defence
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Italian Pepper Beef Sandwich
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 028 00
ITALIAN PEPPER BEEF SANDWICH
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
520 cal
63 g
35 g
13 g
70 mg
987 mg
99 mg
Ingredient
Weight
Measure
Issue
BEEF,OVEN ROAST,PRE COOKED
18 lbs
OIL,OLIVE
7-5/8 oz
1 cup
PEPPERS,GREEN,FRESH,CHOPPED
12-1/2 lbs
2 gal 1-1/2 qts
15-1/4 lbs
NATURAL PAN GRAVY (AU JUS)
3 qts
GARLIC POWDER
1/8 oz
1/8 tsp
OREGANO,CRUSHED
1/8 oz
1/4 tsp
BREAD,FRENCH
25 lbs
Method
1
Slice beef thin, about 16 slices per pound.
2
Cut slices in half lengthwise to form strips.
3
Saute peppers 5 minutes on 400 F. griddle.
Prepare Natural Pan Gravy, Recipe No. O 018 00. Add garlic powder and oregano. Simmer 10 minutes. CCP: Hold at 140 F. or
4
higher for use in Step 6.
5
Slice bread lengthwise so that bottom is thicker than top. Slice loaves crosswise into equal pieces to yield proper amount of
portions.
6
Place 5 to 6 beef strips, about 2-3/4 ounces on bottom half of bread.
7
Top beef with 8 to 10 pepper strips.
8
Pour 1 tablespoon hot gravy over peppers. Cover with top half of bread.
9
Serve hot. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 520 cal |
| Carbohydrates: | 63 g |
| Protein: | 35 g |
| Fat: | 13 g |
| Cholesterol: | 70 mg |
| Sodium: | 987 mg |
| Calcium: | 99 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,OVEN ROAST,PRE COOKED | 18 lbs | ||
| OIL,OLIVE | 7-5/8 oz | 1 cup | |
| PEPPERS,GREEN,FRESH,CHOPPED | 12-1/2 lbs | 2 gal 1-1/2 qts | 15-1/4 lbs |
| NATURAL PAN GRAVY (AU JUS) | 3 qts | ||
| GARLIC POWDER | 1/8 oz | 1/8 tsp | |
| OREGANO,CRUSHED | 1/8 oz | 1/4 tsp | |
| BREAD,FRENCH | 25 lbs |
| Method: | |
|
1 Slice beef thin, about 16 slices per pound. 2 Cut slices in half lengthwise to form strips. 3 Saute peppers 5 minutes on 400 F. griddle. Prepare Natural Pan Gravy, Recipe No. O 018 00. Add garlic powder and oregano. Simmer 10 minutes. CCP: Hold at 140 F. or 4 higher for use in Step 6. 5 Slice bread lengthwise so that bottom is thicker than top. Slice loaves crosswise into equal pieces to yield proper amount of portions. 6 Place 5 to 6 beef strips, about 2-3/4 ounces on bottom half of bread. 7 Top beef with 8 to 10 pepper strips. 8 Pour 1 tablespoon hot gravy over peppers. Cover with top half of bread. 9 Serve hot. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence