BRASA SANDWICH
Yield Portion Size
| 2 tbsp |
Vegetable oil
|
| 3 cups |
Red bell pepper, 1/8-inch slice
|
| 3 cups |
Green bell pepper, 1/8-inch slice
|
| 3 cups |
Yellow onion, 1/8-inch slice
|
| 6 cups | |
| 4 lbs |
Philly style sandwich steak
|
| 1 cup |
Lemon juice
|
| 2 tbsp | |
| 1 tbsp |
Salt
|
| 3 cups |
Mayonnaise
|
| 24 |
Kaiser rolls
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 83 mg | 8% |
| Carbohydrate | 38 g | 13% |
| Cholesterol | 58 mg | 19% |
| Total Fat | 27 g | 41% |
| Iron | 3 mg | 19% |
| Potassium | 396 mg | 0% |
| Calories | 486 kcal | 24% |
| Sodium | 1178 mg | 49% |
| Protein | 24 g | 47% |
| Polyunsaturated Fat | 14 g | 71% |
| Saturated Fat | 5 g | 23% |
| Sugars | 5 g | 1% |
| Vitamin C | 49 mg | 81% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make BEEF: Heat oil in large rondo or on flat top grill. Cook bell peppers and onion over high heat 3 to 5 minutes or until onions soften. Add RO*TEL®; cook an additional 2 to 3 minutes, stirring occasionally.
-
Step 2
Add sandwich steak, lemon juice, soy sauce and salt. Reduce heat to medium-high; cook for 7 to 10 minutes or until steak is fully cooked. Hold hot for service.
-
Step 3
To make ONE PORTION: Spread 1 tablespoon mayonnaise on each side of bun; top with 1/2 cup steak filling.
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