| 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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