Ingredients
- ¼ cup vegetable oil
- 6 yellow onions, finely diced
- 10 ¼ lbs lean ground beef
- ¼ cup chicken bouillon seasoning
- 6 ¼ lbs sliced reduced-fat American cheese
- 4 ½ lbs medium tomatoes, sliced
- 7 ½ lbs iceberg lettuce, shredded
- 100 hoagie rolls, lightly toasted
- 2 cups ketchup
- 2 cups low-fat mayonnaise
Instructions
- Using the tilt skillet, heat oil over medium high heat. When oil is hot and beginning to shimmer, add onions and sauté until beginning to soften, about 3 minutes. Add beef and chicken bouillon seasoning to tilt skillet, stir well and cook until no longer pink.
- Place sliced cheese on top of beef mixture, and using spatula, chop cheese into the meat. Allow to melt and immediately remove from heat.
- To serve, prepare hoagie rolls with 1 tsp each ketchup and mayo. Scoop 2 oz. of beef and cheese filling onto the rolls and top with ½ cup shredded iceberg lettuce and 2 slices of tomatoes. PRO TIP: Wrap tightly in deli paper before cutting in half to keep all the good stuff together!
Recipe Notes
YIELD: 100 SERVINGS