Tammy: Everyone at my house really liked this recipe, especially my husband! I was surprised at how easy this was! I sliced my roast as thinly as I could myself, which was a little time consuming. Next time, I’ll talk to the butcher to see if they can slice it for me. That will take all the work out of making this recipe! The onions and peppers should be soft, not crisp in this recipe, so freezing them works fine. You could use provolone or even Muenster cheese in place of the mozzarella if you prefer.
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| Recipes |
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| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Ingredients | ||||||
| Sirloin tip roast or boneless rump roast |
2 lbs. |
4 lbs. |
6 lbs. |
8 lbs. |
10 lbs. |
12 lbs. |
| Bacon grease or vegetable oil |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Green bell pepper, cut in strips |
1 |
2 |
3 |
4 |
5 |
6 |
| Onion, thinly sliced |
1 |
2 |
3 |
4 |
5 |
6 |
| Salt and pepper to taste | ||||||
| On Hand Ingredients | ||||||
| Softened butter or margarine |
As needed |
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| Steak sub buns |
6 |
12 |
18 |
24 |
30 |
36 |
| Shredded mozzarella cheese |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
Assembly Directions:
Slice the beef roast into as thin of slices as possible, then cut the slices into 1” strips. Heat the bacon grease (for more flavor) or oil (if you don’t have the bacon grease or don’t want to use it) in a large skillet or on a large griddle. Add the meat slices, bell pepper and onion all at once. Stir the mixture lightly as it cooks. Cook until meat is no longer pink, and onions and peppers are clear. Be careful not to overcook the meat, as that will make it tough. Salt and pepper the mixture to taste. Once it’s cooked, drain any liquid off and set the mixture aside to cool.
Freezing Directions:
Freeze in freezer bags or rigid containers based on your family size. Seal, label and freeze.
Serving Directions:
Thaw meat mixture in the refrigerator. Heat in a microwave-safe container until heated through. Meanwhile, heat a skillet over medium heat. Open the buns, and butter the top and bottom of the open bun. Put the bun, butter side down, in the hot skillet to grill it. Grill until toasted, 2-4 minutes. You can also do this without using the butter, but the bun won’t look as nicely grilled. When the buns are grilled and the meat mixture is heated through, divide the meat mixture between the buns. Divide the mozzarella cheese between the buns, putting it on top of the meat mixture. Let the heat from the meat melt the cheese, or put each sandwich in the microwave for 20 seconds on high to melt the cheese.
Nutritional Info:
Per Serving: 570 Calories; 23g Fat (37.0% calories from fat); 47g Protein; 41g Carbohydrate; 3g Dietary Fiber; 125mg Cholesterol; 632mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 5-1/2 Lean Meat; 1/2 Vegetable; 2-1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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