Roast Beef Philly Cheese Sandwich
Onion-rubbed beef roasted and baked in a hard roll with American 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° for medium-rare.
|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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3. Let roast stand at least 15 minutes before slicing thinly across grain.
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 alternative and 2 servings bread/bread alternative toward meeting meal pattern requirements.
|Hard rolls, split||25|
|American cheese slices, cut into 2 triangles each||25|
Nutrition information per serving: 335 calories; 11 g fat(5 g saturated fat; 3 g monounsaturated fat); 65 mg cholesterol; 610 mg sodium; 32 g carbohydrate; 1.4 g fiber; 25 g protein; 9.3 mg niacin; 0.3 mg vitamin B6; 2.4 mg vitamin B12; 3.4 mg iron; 49.4 mg selenium; 5.0 mg zinc; 74.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of vitamin B6, iron and choline