Servings: 100 Portions (2 Pans)
Portions: 1 Sandwich Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degrees F. Oven
18 lb. beef, oven roast, cooked, rare, 140 degrees F.
1-1/2 cups salad oil
11 quart (8 lb) peppers, sweet, fresh, cut in 1-inch strips
3 quart Natural Pan Gravy recipe, prepared
2 twp. (2 cloves) garlic, dry, minced
1-1/2 teaspoon oregano, ground
25 lb. bread, French
Slice beef thin, about 16 slices per pound. Cut slices in half lengthwise to form strips. Set aside. Pour 3/4 cup salad oil into each pan. Heat in 400 degrees F. oven 10 minutes. Add 5-1/2 quart pepper strips to each pan and stir to coat with hot oil. Bake peppers uncovered 20 to 25 minutes, stirring after 10 minutes to prevent burning.
Prepare “Natural Pan Gravy” recipe. Add garlic and oregano. Simmer 10 minutes. Keep hot; set aside. Cut bread lengthwise so that the bottom is thicker than the top. Cut loaves crosswise into equal pieces to yield 100 portions. Dip 5 to 6 beef strips (2-3/4 oz) into hot gravy. Place on bottom half of bread. Top meat with 3 to 4 baked pepper strips.
Ladle 1 tablespoon hot gravy over peppers. Cover with top half of bread.
NOTE:
26 lb 8 oz boneless beef, oven roast will yield about 18 lb cooked roast beef. Roast meat according to “Roast Beef” recipe to 400 degrees F. for rare meat or roast to 160 F. for medium doneness.
10 lb fresh sweet peppers, A.P. will yield 8 lb sweet peppers.
100 French rolls (4 oz each) may be substituted for French Bread.