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Steak and Onion Submarine
Source: U.S. Department of Defence

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SANDWICHES No.N 003 02
STEAK AND ONION SUBMARINE
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
403 cal
27 g
26 g
20 g
75 mg
287 mg
61 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,SLICED
20 lbs
4 gal 3-3/4 qts
22-1/4 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
BEEF,STEAK,SANDWICH,THIN SLICES,RAW
25 lbs
8-3/8 lbs
100 each
ROLL,FRENCH
Method
1 Lightly spray grill with non-stick cooking spray. Grill thinly sliced onions 5 to 6 minutes.
2 Grill steaks on one side 1/2 minute on lightly sprayed grill at 350 F. CCP: Internal temperature must reach 145 F. or higher for 15
seconds.
3 Slice rolls in half lengthwise. Place 1 steak on bottom half of each roll. Top with 1/3 cup onions on each sandwich.
4 Cover with top half of roll. CCP: Hold at 140 F. or higher for service.



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Steak and Onion Submarine

Yield: 100 Portion: 1 Sandwich
Calories: 403 cal
Carbohydrates: 27 g
Protein: 26 g
Fat: 20 g
Cholesterol: 75 mg
Sodium: 287 mg
Calcium: 61 mg

Ingredient Weight Measure Issue
ONIONS,FRESH,SLICED 20 lbs 4 gal 3-3/4 qts 22-1/4 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BEEF,STEAK,SANDWICH,THIN SLICES,RAW 25 lbs
ROLL,FRENCH 8-3/8 lbs 100 each

Method:
1 Lightly spray grill with non-stick cooking spray. Grill thinly sliced onions 5 to 6 minutes.
2 Grill steaks on one side 1/2 minute on lightly sprayed grill at 350 F. CCP: Internal temperature must reach 145 F. or higher for 15
seconds.
3 Slice rolls in half lengthwise. Place 1 steak on bottom half of each roll. Top with 1/3 cup onions on each sandwich.
4 Cover with top half of roll. CCP: Hold at 140 F. or higher for service.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/sandwiches/steak_and_onion_submarine.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence