Steak and onion submarine

Yield: 100 Servings

Measure Ingredient
18 pounds BEEF STRIP LOIN STEAK
20 pounds ONIONS DRY
12 pounds BUN HAMBGR 13OZ #102

TEMPERATUE: 350 F. GRIDDLE

1. GRILL STEAKS ON ONE SIDE ½ MINUTE ON LIGHTLY GREASED GRILL. GRILL THINLY SLICED ONIONS 5-6 MINUTES. SET ASIDE FOR USE IN STEP 3.

2. TURN STEAKS. GRILL STEAKS ½ MINUTES.

3. SLICE ROLLS IN HALF LENGTHWISE. PLACE 2 STEAKS ON BOTTOM HALF OF EACH ROLL. ADD STEAK WITH 2½ OZ ONIONS ON EACH SANDWICH.

4. COVER WITH TOP HALF OF ROLL. SERVE IMMEDIATELY.

NOTE: 1. WHEN GRILLING FROZEN STEAKS, USE ONLY HALF OF GRILL SPACE TO PERMIT HEAT RECOVERY.

NOTE: 2. STEAKS ARE BEST WHEN GRILLED TO ORDER. DO NOT GRILL MORE THAN 10 SERVINGS AT ONE TIME.

Recipe Number: N00302

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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