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Cheese Steak Sandwich with Barbecue Mayo
RecipeBeef Cuts
Cheese Steak Sandwich with Barbecue Mayo
Grilled slices of strip steak layered on a toasted roll topped with zesty barbecue mayo, sautéed bell peppers and two cheeses. Served with Parmesan Saloon Fries.
Yield: 24 servings
Barbecue Mayo: 
1.Combine mayonnaise, barbecue spice, lemon juice, garlic, paprika, jalapeno, cayenne; mix thoroughly. Cover and refrigerate until ready to use.
Mayonnaise3 cups
Barbecue spice3 tablespoons
Lemon juice2 tablespoons
Garlic, minced3/4 ounce
Paprika1 tablespoon
Jalapeno peppers, minced2 teaspoons
Cayenne pepper3/4 teaspoon
2. Heat oil in large sauté pan over medium-high heat; add onions and bell peppers. Sauté, stirring occasionally, about 5 minutes or until vegetables are tender. Reserve; keep hot.
Olive oil1/4 cup
Onions, thinly sliced1 1/2 pounds
Red bell pepper, julienned 1/4-inch12 ounces
Green bell pepper, julienned 1/4-inch12 ounces
Yellow bell pepper, julienned 1/4-inch12 ounces
3. For each sandwich: Grill 1 steak to desired doneness, turning once; thinly slice across grain.
Beef Loin, Strip Steaks, Special, Boneless, cut 1-inch thick (IMPS/NAMP 1180B)24
4. Spread cut sides of 1 roll with 1 tablespoon mayo each; lightly toast under salamander.

5. Layer roll bottom with sliced steak, 2 ounces reserved onion/pepper mixture and 1 ounce each Cheddar and Monterey Jack cheeses. Return to salamander to melt cheeses.

6. Plate sandwich; cover with roll top. Accompany with 6 ounces hot Saloon Fries.
Submarine sandwich rolls, 6 inch, split24
Sharp Cheddar cheese slices1 1/2 pounds
Monterey Jack cheese, shredded1 1/2 pounds
Saloon Fries: 
Saloon Fries: Cut potatoes lengthwise into quarters; place skin-side down on baking sheets. Brush with olive oil. Combine Parmesan, parsley and garlic powder. Sprinkle mixture over potatoes.

Season with salt and black pepper. Bake in 500°F oven 15 minutes or until crisp and golden brown. Keep hot. Makes 9 pounds.
Baked small potatoes, cooled9 pounds
Olive oil1/2 cup
Parmesan cheese, grated4 ounces
Fresh parsley, minced1 1/2 ounces
Garlic powder1 teaspoon

Nutrition information per serving: 1201 calories; 48 g fat (16 g saturated fat; 18 g monounsaturated fat); 239 mg cholesterol; 979 mg sodium; 97 g carbohydrate; 12 g fiber; 96 g protein; 40.7 mg niacin; 2.3 mg vitamin B6; 4.6 mcg vitamin B12; 8.8 mg iron; 139 mcg selenium; 17.5 mg zinc; 347 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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