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Name: Pepper Steak Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 100
Cuisine: American
Ingredients: 9 13/16 lb PEPPER SWT GRN FRESH; 200 sl BREAD FRENCH 12 OZ #59; 1 1/2 c SALAD OIL; 1 GAL

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INGREDIENTS

9 13/16 lb PEPPER SWT GRN FRESH
200 sl BREAD FRENCH 12 OZ #59
1 1/2 c SALAD OIL; 1 GAL

INSTRUCTIONS

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDL 400 F. OVEN 1. POUR 3/4 CUP SALAD OIL OR MELTED SHORTENING OR MELTED SHORTENING INTO EAC PAN. HEAT IN OVEN 10 MINUTES. 2. ADD 5 1/2 QT PEPPER STRIPS TO EACH PAN; STIR TO COAT WITH HOT OIL. 3. BAKE PEPPERS UNCOVERED 20 TO 25 MINUTES, STIRRING AFTER 10 MINUTES TO PREVENT BURNING. 4. SLICE BREAD LENGTHWISE SO THAT BOTTOM IS THICKER THAN THE TOP. SLICE LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS. 5. GRILL FROZEN BEEF STEAKS 1/2 MINUTE PER SIDE ON LIGHTLY GRASED 350 F. GRIDDLE. PLACE 6 OZ (3-2 OZ) STEAKS ON BOTTOM HALF OF BREAD. 6. TOP BEEF WITH 3 TO 4 BAKED PEPPER STRIPS. 7. COVER WITHTOP HALF OF BREAD. 8. SERVE HOT. NOTE: 1. IN STEP 3, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD ABOUT 8 LB PEPPERS CUT INTO 1-INCH STRIPS. NOTE: 2. IN STEP 5, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED. SLICE BREAD IN HALF LENGTHWISE, WITH BOTTOM THICKER THAN TOP. Recipe Number: N02803 SERVING SIZE: 1 SANDWICH From the (actually used today!). Downloaded from G Internet, G Internet.

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Pepper Steak Sandwich

9 13/16 lb PEPPER SWT GRN FRESH
200 sl BREAD FRENCH 12 OZ #59
1 1/2 c SALAD OIL; 1 GAL

PAN:  18 BY 24-INCH ROASTING PAN                  TEMPERATURE:  350 F.  GRIDDL  400 F. OVEN    1.  POUR 3/4 CUP SALAD OIL OR MELTED SHORTENING OR MELTED SHORTENING INTO  EAC  PAN. HEAT IN OVEN 10 MINUTES.    2.  ADD 5 1/2 QT PEPPER STRIPS TO EACH PAN; STIR TO COAT WITH HOT OIL.    3.  BAKE PEPPERS UNCOVERED 20 TO 25 MINUTES, STIRRING AFTER 10 MINUTES TO  PREVENT BURNING.    4.  SLICE BREAD LENGTHWISE SO THAT BOTTOM IS THICKER THAN THE TOP. SLICE  LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS.    5.  GRILL FROZEN BEEF STEAKS 1/2 MINUTE PER SIDE ON LIGHTLY GRASED 350 F.  GRIDDLE. PLACE 6 OZ (3-2 OZ) STEAKS ON BOTTOM HALF OF BREAD.    6.  TOP BEEF WITH 3 TO 4 BAKED PEPPER STRIPS.    7.  COVER WITHTOP HALF OF BREAD.    8.  SERVE HOT.    NOTE:  1.  IN STEP 3, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD ABOUT  8 LB PEPPERS CUT INTO 1-INCH STRIPS.    NOTE:  2.  IN STEP 5, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED. SLICE BREAD  IN HALF LENGTHWISE, WITH BOTTOM THICKER THAN TOP.  Recipe Number: N02803    SERVING SIZE: 1 SANDWICH    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (4141g)
Recipe Makes: 100 Servings

Calories: 828
Calories from Fat: 63 (8%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 2.6g
Cholesterol 0mg		0 %
Sodium 124.2mg		4 %
Potassium 7247.3mg		191 %
Total Carbohydrate 192.2g		57 %
	Dietary Fiber 70.4g	282 %
	Sugars, other 121.8g
Protein 35.6g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 828

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