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CATEGORY CUISINE TAG YIELD
Meats 100 Servings

INGREDIENTS

18 lb BEEF STRIP LOIN STEAK
20 lb ONIONS DRY
12 lb BUN HAMBGR 13OZ #102

INSTRUCTIONS

TEMPERATUE:  350 F. GRIDDLE
1.  GRILL STEAKS ON ONE SIDE 1/2 MINUTE ON LIGHTLY GREASED GRILL.  GRILL
THINLY SLICED ONIONS 5-6 MINUTES.  SET ASIDE FOR USE IN STEP 3.
2.  TURN STEAKS.  GRILL STEAKS 1/2 MINUTES.
3.  SLICE ROLLS IN HALF LENGTHWISE. PLACE 2 STEAKS ON BOTTOM HALF OF EACH
ROLL. ADD STEAK WITH 2 1/2 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, http://www.erols.com/hosey.

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