3 cups reduced-sodium soy sauce
3 Tbsp. sugar
24 portions Philly-style shaved beef*
1 1/8 lb. bean sprouts
3 Tbsp. ground black pepper
24 6-inch Italian rolls, split
24 pickled cherry peppers, sliced 1/8 inch thick, optional
Grilled Onions and Mushrooms:
½ cup vegetable oil
3 lbs. onions, chopped
2 oz. button mushrooms, sliced
1 tsp. ground black pepper DIRECTIONS:For soy mixture: In bowl, mix ingredients until sugar dissolves. Cover and set aside. Yield: 3 cups.
For grilled onions and mushrooms: On hot griddle, heat ½ cup vegetable oil, onions and mushrooms. Season with black pepper. Cook and stir until lightly browned. Remove from griddle. Cool. Cover and set aside. Yields 8 cups.
For each serving, to order: Place 1 portion beef on griddle. Cook beef, gently chopping until almost cooked. Add 1/3 cup grilled onions and mushrooms, and 3/4 oz. bean sprouts.
Cook and toss until heated through. Season with pepper. Add 2 Tbsp. soy mixture. Stir to mix. With spatula, scoop into 1 roll. Add pepper slices, if desired. Plate and serve.
*Alternate fresh beef cuts: Beef chuck, chuck eye roll (IMPS/NAMP 116d): Partially freeze beef. On meat slicer, slice very thin. Divide into 3-ounce portions, placing sandwich paper between portions. Place in hotel pan; cover and refrigerate. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: NATIONAL CATTLEMEN’S BEEF ASSN.