Cheese Steak Panino
Thinly sliced roast beef, sautéed with peppers and onions, grilled on focaccia bread with garlic aioli and provolone cheese.
Yield: 24 servings
|Grilled Onions and Peppers:|| |
1. To make Grilled Onions and Peppers: On hot griddle, heat oil; add onions and peppers; season with pepper and salt. Cook and stir over medium heat until limp and lightly browned.
Remove from griddle; cool. Cover and set aside. Yield: 12 cups.
|Vegetable oil||1/2 cup|
|Onions, sliced||3 pounds|
|Green bell pepper, sliced||2 pounds|
|Red bell pepper, sliced||2 pounds|
|Ground black pepper||2 teaspoons|
2. To make Aioli: In bowl, mix mayonnaise and garlic until thoroughly blended. Cover and refrigerate. Yield: 3 cups.
|Garlic, minced||1 tablespoon|
| || |
3. For each serving, to order: Spread 1 tablespoon butter on outside of each bread half. Spread each cut side with 1 tablespoon Aioli.
Top one cut side with 3 ounces beef, 1/2 cup Grilled Onions and Peppers, 1 slice cheese and remaining bread half, butter side up. Grill in panini press.
Cut diagonally in half. Plate and serve.
|Butter, softened||8 ounces|
|Focaccia bread pieces, 4 x 6 inches, split||24|
|Beef Top (Inside) Round, Fully Cooked (IMPS/NAMP 623), thinly sliced||4 1/2 pounds|
|Pepper jack cheese slices||24|
|Beef Round, Top (Inside) (IMPS/NAMP 169)|| na|
|Beef Round, Outside Round (Flat) (IMPS/NAMP 171B)|| na|
Nutrition information per serving: 953 calories; 55 g fat(17 g saturated fat; 4 g monounsaturated fat); 122 mg cholesterol; 921 mg sodium; 70 g carbohydrate; 2.4 g fiber; 42 g protein; 8.8 mg niacin; 0.6 mg vitamin B6; 1.5 mg vitamin B12; 4.2 mg iron; 31.4 mg selenium; 5.0 mg zinc; 112.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.