Post by FireGurl on Sept 9, 2013 22:50:12 GMT -5
Irwin's "B" shift Philly Cheese steak sandwiches An Idaho favorite...
1 doz. deli rolls
3 to 4 pounds of thinly sliced roast beef (from deli case)
1 red and 1 green bell pepper
1 brown onion (sliced and halved
12 fresh mushrooms (sliced)
1 lb Mozzarella cheese
several shakes of Lee and Perrons Worchester sauce (a station kitchen must)
pepper
If your station has a large grill or a large electric skillet this works best. First grill onions peppers mushrooms in lightly
oiled surface. As veg.s start getting soft slowly start adding meat so it is put on grill one slice at a time. As meat and
veg.s are cooking start shaking in the Worchester sauce and pepper. When meat and veg mixture is cooked start
stuffing deli rolls with ingredients. Place sandwiches on baking sheet and top with copious amounts of grated mozzarella and
place in broiler to be toasted open face. Remove when cheese starts to bubble and brown.
Submitted by: Sean Irwin E-122 IAFF Loc 1556 .....let me know what ya think.... sirwin@tfid.org
1 doz. deli rolls
3 to 4 pounds of thinly sliced roast beef (from deli case)
1 red and 1 green bell pepper
1 brown onion (sliced and halved
12 fresh mushrooms (sliced)
1 lb Mozzarella cheese
several shakes of Lee and Perrons Worchester sauce (a station kitchen must)
pepper
If your station has a large grill or a large electric skillet this works best. First grill onions peppers mushrooms in lightly
oiled surface. As veg.s start getting soft slowly start adding meat so it is put on grill one slice at a time. As meat and
veg.s are cooking start shaking in the Worchester sauce and pepper. When meat and veg mixture is cooked start
stuffing deli rolls with ingredients. Place sandwiches on baking sheet and top with copious amounts of grated mozzarella and
place in broiler to be toasted open face. Remove when cheese starts to bubble and brown.
Submitted by: Sean Irwin E-122 IAFF Loc 1556 .....let me know what ya think.... sirwin@tfid.org
