Pan: 18 By 24-Inch Roasting Pan Temperature: 400 F. Oven

1. Slice Beef Thin, About 16 Slices Per Pound.

2. Cut Slices Lengthwise To Form Strips. Set Aside For Use In Step 8.

3. Pour 3/4 Cup Salad Oil Or Melted Shortening Into Each Pan. Heat In 400 F.

Oven 10 Minutes.

4. Add 5 1/2 Qt Pepper Strips To Each Pan;Stir To Coat With Hot Oil.

5. Bake Peppers Uncovered 20 To 25 Minutes, Stirring Affter 10 Minutes To Prevent Burning.

6. Prepare Natural Pan Gravy (Recipe No. 001800). Add Garlic And Oregano. Simmer 10 Minutes. Keep Hot For Use In Step 9.

7. Slice Bread Lengthwise So That The Bottom Is Thicker Then The Top.Slice Loaves Crosswise Into Equal Pieces To Yield 100 Portions.

8. Dip 5 To 6 Beef Strips (2 3/4 Oz)Into Hot Gravy. Place On Bottom Half Of Bread.

9. Top Meat With 3 To 4 Baked Pepper Strips.

10. Pour 1 Tbsp Hot Gravy Over Peppers. Cover With Top Half Of Bread.

11. Serve Hot.

Cooked Roast Beef. Roast Meat According To Recipe No. L00500.

8 Lb Peppers Cut Into 1-Inch Strips.

Water, May Be Used For The Natural Pan Gravy. See Recipe No. A01200.

Garlic.

In Half Lengthwise, With Bottom Thicker Than Top.