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