| 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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