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Receta Italian Pepper Beef Sandw
by Global Cookbook

Italian Pepper Beef Sandw
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  Raciónes: 12

Ingredientes

  • 1 quart WATER, BOILING
  • 2 quart DRIPPINGS, MEAT
  • 18 lb BEEF,OVEN ROAST FZ ounce GARLIC DEHY GRA
  • 8 lb PEPPER SWT GRN FRESH
  • 200 slc BREAD FRENCH 12 Ounce #59
  • 1 1/2 c. SALAD OIL, 1 GAL
  • 1 Tbsp. PEPPER BLACK 1 LB CN ounce OREGANO Grnd
  • 1 Tbsp. SALT TABLE 5LB

Direcciones

  1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVE
  2. SLICE BEEF THIN, ABOUT 16 SLICES PER Lb..
  3. CUT SLICES LENGTHWISE To create STRIPS.SET ASIDE FOR USE IN STEP 8.
  4. POUR 3/4 C. SALAD OIL Or possibly MELTED SHORTENING INTO EACH PAN. HEAT IN 400 F. OVEN 10 Min.
  5. Add in 5 1/2 Quart PEPPER STRIPS TO EACH PAN;STIR TO COAT WITH Warm OIL.
  6. BAKE PEPPERS UNCOVERED 20 TO 25 Min, STIRRING AFTER 10 Min TO PREVENT BURNING.
  7. PREPARE NATURAL PAN GRAVY (RECIPE NO. 001800). Add in GARLIC AND OREGANO.
  8. SIMMER 10 Min. KEEP Warm FOR USE IN STEP 8.
  9. SLICE BRGEAD LENGTHWISE SO Which BOTTOM IS THICKER THAN THE TOP.SLICE LOAVES CROSSWISE INTO EQUAL Pcs TO YIELD 100 PORTIONS.
  10. DIP 5 TO 6 BEEF STRIPS (2 3/4 Ounce)INTO Warm GRAVY. PLACE ON BOTTOM HALF OF BREAD.
  11. TOP MEAT WITH 3 TO 4 BAKED PEPPER STRIPS.
  12. POUR 1 TBSP Warm GRAVY OVER PEPPERS. COVER WITH TOP HALF OF BREAD.
  13. SERVE Warm.
  14. NOTE:
  15. IN STEP 1, 26 LB 8 Ounce BEEF, OVEN ROAST WILL YIELD ABOUT 18 LB COOKED ROAST BEEF. ROAST MEAT ACCORDING TO RECIPE NO. L00500.
  16. NOTE:
  17. IN STEP 4, 9 LB 12 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD ABOUT 8 LB PEPPERS CUT INTO 1-INCH STRIPS.
  18. NOTE:
  19. IN STEP 6, 3 Ounce SOUP AND GRAVY BASE, BEEF, REHYDRATED WITH 3 Quart WATER, MAY BE USED FOR THE NATURAL PAN GRAVY. SEE RECIPE NO. A01200.
  20. NOTE:
  21. IN STEP 6, 1/2 TSP ( 1 CLOVE) DRY GARLIC MAY BE USED.MINCE GARLIC.
  22. NOTE:
  23. IN STEP 7, 100 FRENCH ROLLS (4 Ounce EACH) MAY BE USED. SLICE BREAD IN HALF LENGTHWISE, WITH BOTTOM THICKER THAN TOP.
  24. SERVING SIZE: 1 SANDWICH