Philly Beef Steak

Yield:

24 servings

Ingredients

Ingredients	Weights	Measures
beef sirloin steaks (4 oz. each), 1 inch thick	6 lb. 4 oz.	24 each 1 each
salt	- -	1-1/2 tsp. pinch
pepper	- -	1-1/2 tsp. pinch
French bread baguettes, cut into 6-inch lengths, split	4.5 lb. 3 oz.	24 each 1 each
onions, sliced	2.25 lb. 1.5 oz.	2 qt. 1/3 cup
green peppers, cut into strips	2.25 lb. 1.5 oz.	2 qt. 1/3 cup
red peppers, cut into strips	2.25 lb. 1.5 oz.	2 qt. 1/3 cup
vegetable oil	- -	1/2 cup 1 tsp.
A.1. Original Steak Sauce	27 fl oz 1.2 fl oz	3 cups 2 Tbsp.
CHEEZ WHIZ Pasteurized Process Cheese Sauce	3 lb. 2 oz.	1-1/2 qt. 1/4 cup

Directions

FOR each serving: Season 1 steak with salt and pepper; grill to desired doneness. Remove from heat; let stand 2 min. Meanwhile, grill cut sides of 1 baguette until lightly toasted.

SAUTE 1/3 cup each onions, green peppers and red peppers in 1 tsp. oil in skillet on medium heat 5 min. or until caramelized.

PLACE baguette on plate. Cut steak into 1/4-inch-thick strips; place in baguette. Top with 2 Tbsp. steak sauce, onion mixture and 1/4 cup cheese. Place under salamander for 8 sec. to warm cheese.

Kraft Kitchens Tips

Substitute

Prepare using A.1. Thick & Hearty Steak Sauce

K:61675v01:129871

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Nutrition Information

Calories

660

Total fat

25 g

Saturated fat

6 g

Cholesterol

80 mg

Sodium

2190 mg

Carbohydrate

70 g

Dietary fiber

5 g

Sugars

16 g

Protein

38 g

Vitamin A

35 %DV

Vitamin C

80 %DV

Calcium

25 %DV

Iron

35 %DV