GULF COAST ROAST BEEF SANDWICH
Yield Portion Size
3 lbs |
Yellow onion, peeled, cored, diced
|
3 tbsp |
Vegetable Oil
|
3 quarts | |
9 cups |
Dry white wine
|
2 tbsp |
Salt
|
4-1/2 tsp |
White pepper
|
6-3/4 lbs |
Beef, top round, trimmed
|
24 ea |
Onion rolls
|
4-1/2 quarts |
Iceberg lettuce shredded
|
3 cups |
Sweet pickle chips
|
1-1/4 cups |
Mayonnaise
|
1/4 cup |
Hot sauce
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 167 mg | 17% |
Carbohydrate | 57 g | 19% |
Cholesterol | 90 mg | 30% |
Total Fat | 19 g | 30% |
Iron | 7 mg | 38% |
Potassium | 597 mg | 0% |
Calories | 637 kcal | 32% |
Sodium | 1484 mg | 62% |
Protein | 43 g | 85% |
Polyunsaturated Fat | 7 g | 36% |
Saturated Fat | 4 g | 21% |
Sugars | 17 g | 2% |
Dietary Fiber | 6 g | 24% |
Vitamin C | 16 mg | 27% |
Vitamin A | 755 iu | 15% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make ROAST BEEF: Sauté onions in vegetable oil in an oven-safe pot or rondo for 10 to 15 minutes, or until onions are tender.
-
Step 2
Add Angela Mia® Crushed Tomatoes, wine, salt and pepper; bring to a simmer.
-
Step 3
Remove from stove and add beef.
-
Step 4
Bake at 325°F for 3 hours, or until beef is tender.
-
Step 5
Remove beef, reserving cooking liquid; shred beef with fork. Hold beef and cooking liquid separately for service.
-
Step 6
To make SPICY MAYONNAISE: Mix mayonnaise and hot sauce until combined.
-
Step 7
Refrigerate until service.
-
Step 8
To make ONE SANDWICH: In a small skillet, heat 4 ounces (3/4 cup) of beef and 1 cup cooking liquid over high heat for 3 to 5 minutes, or until beef is heated through.
-
Step 9
Toast onion roll and place open-faced on a serving plate.
-
Step 10
Top rolls with beef and cooking liquid, 3/4 cup shredded lettuce, 1 tablespoon spicy mayonnaise, and 2 sweet pickle slices.
-
Step 11
CHEF'S NOTE: Use Angela Mia® No Salt Added Crushed Tomatoes to reduce the sodium contributed by the tomatoes.
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