Pepper steak sandwich

Yield: 100 Servings

Measure Ingredient
9 13/16 pounds PEPPER SWT GRN FRESH
200 slices BREAD FRENCH 12 OZ #59
1½ cup SALAD OIL; 1 GAL

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F.

GRIDDL

400 F. OVEN

1. POUR ¾ CUP SALAD OIL OR MELTED SHORTENING OR MELTED SHORTENING INTO EAC

PAN. HEAT IN OVEN 10 MINUTES.

2. ADD 5½ QT PEPPER STRIPS TO EACH PAN; STIR TO COAT WITH HOT OIL.

3. BAKE PEPPERS UNCOVERED 20 TO 25 MINUTES, STIRRING AFTER 10 MINUTES TO PREVENT BURNING.

4. SLICE BREAD LENGTHWISE SO THAT BOTTOM IS THICKER THAN THE TOP. SLICE LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS.

5. GRILL FROZEN BEEF STEAKS ½ MINUTE PER SIDE ON LIGHTLY GRASED 350 F.

GRIDDLE. PLACE 6 OZ (3-2 OZ) STEAKS ON BOTTOM HALF OF BREAD.

6. TOP BEEF WITH 3 TO 4 BAKED PEPPER STRIPS.

7. COVER WITHTOP HALF OF BREAD.

8. SERVE HOT.

NOTE: 1. IN STEP 3, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD ABOUT 8 LB PEPPERS CUT INTO 1-INCH STRIPS.

NOTE: 2. IN STEP 5, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED. SLICE BREAD IN HALF LENGTHWISE, WITH BOTTOM THICKER THAN TOP.

Recipe Number: N02803

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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