Philly Steak and Cheese Sandwich
Thin slices of beef, scooped into a hard roll and served with melted cheese.
Yield: 25 servings
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1. Rub roast with onion powder and pepper.
2. Roast in slow oven (325°F conventional, 275°F convection) about 25 minutes per pound until beef reaches an internal temperature of 140°F for medium-rare.
3. Let roast stand at least 15 minutes before slicing thinly across grain.
|Beef Knuckle Roast, boneless (IMPS/NAMP 167)||4 1/2 pounds|
|Onion powder||1 1/2 teaspoons|
|Ground black pepper||1 teaspoon|
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4. For each serving: Portion 2 ounces beef onto roll bottom. Top with 2 cheese triangles. Heat in 250°F oven 10 to 12 minutes to melt cheese.
5. Cover with roll top.
MEAL PATTERN: Each serving provides 2.75 ounces meat/meat alternate and 2 servings bread/bread alternative toward meeting meal pattern requirements.
|Hard rolls, split, 2 ounces each||25|
|American cheese slices, cut into 2 triangles each||25 slices|
Nutrition information per serving: 349 calories; 12 g fat(5 g saturated fat; 4 g monounsaturated fat); 68 mg cholesterol; 635 mg sodium; 33 g carbohydrate; 1.4 g fiber; 26 g protein; 9.6 mg niacin; 0.4 mg vitamin B6; 2.5 mg vitamin B12; 3.6 mg iron; 51.5 mg selenium; 5.2 mg zinc; 77.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline