Yields
- Beef eye of round, cooked: 59%
- Onions, cooked: 78%
Pre-Preparation
- Trim and remove silver skin from the beef.
- Place beef in the freezer for at least 1 hour to firm for thin slicing.
- Slice the beef very thinly.
- Wash onions and slice.
- Make the cheese sauce:
ingredients: butter, all-purpose flour, 1% milk, shredded cheddar cheese, salt (first amount).
a. Heat butter until melted, then add flour; whisk until a blond roux forms.
b. Whisk in milk until smooth; bring to a gentle simmer.
c. When thickened to a béchamel, whisk in cheese and seasonings; hold hot until service at 140°F or higher.
Preparation
- In a tilt skillet, cook sliced onions in oil with the second amount of salt, pepper, and garlic powder for about 20 minutes, until caramelized. Set aside.
- Cook sliced beef in a skillet for a few minutes until the internal temperature reaches 165°F.
- Incorporate the caramelized onions with the beef and mix until well combined.
- Place 10 lb of the beef–onion mixture per hotel pan and hold hot until service at 140°F or higher.
If preparing ahead or sending out
5. Cool the beef–onion mixture according to HACCP SOP and wrap for shipping.
6. Cool the cheese sauce according to HACCP SOP and send it on the side for sandwiches to be topped with.
7. Reheat the beef–onion mixture in a 350°F oven for about 20 minutes, or until it reaches 165°F. Heat the cheese sauce separately to 165°F, then hold hot until service at 140°F or higher.
Serving
