The Original Philly Steak Sandwich
The ultimate in beef sandwich classics. Grilled steak strips served up fresh on a warmed hoagie roll and coated with grilled onions and cheese sauce.
Yield: 24 servings
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1. Slice partially frozen beef into 1/8-inch thick slices, on meat slicer. Divide into 5-ounce portions; cover and refrigerate until ready to use.
|Beef Chuck, Chuck Roll, tied (IMPS/NAMP 116A)||7 1/2 pounds|
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2. For each serving: Cook 1 beef portion on hot griddle until just cooked through, turning as needed.
3. Spread 1/4 cup cheese on open roll. Place beef in roll; top with 1 ounce onions. Close sandwich; serve immediately.
|Hoagie rolls, split, warmed||24|
|Pasteurized process cheese sauce||1 1/2 quarts|
|Grilled onions||1 1/2 pounds|
Nutrition information per serving: 590 calories; 27.6 g fat(10.8 g saturated fat; 8.5 g monounsaturated fat); 131 mg cholesterol; 984.9 mg sodium; 40 g carbohydrate; 2.7 g fiber; 45 g protein; 8.6 mg niacin; 0.4 mg vitamin B6; 3 mg vitamin B12; 6 mg iron; 31 mg selenium; 11.6 mg zinc; 128 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber