RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.5506
Energy (kCal)	88.57
Carbohydrates (g)	15.0938
Total fats (g)	2.0234
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0257
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0687
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0657
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2208
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2379
Proline (g)	0.2128
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1520
Adjusted Protein (g)	0.0000
Cystine (g)	0.0145
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.8150
Copper, Cu (mg)	0.0642
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4981
Total lipid (fat) (g)	2.0234
Vitamin K (phylloquinone) (g)	0.7940
Cholesterol (mg)	4.8300
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.0000
Folate, total (g)	31.1000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	64.8000
Energy (kcal)	88.5700
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0615
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0512
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.8232
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0640
Vitamin C, total ascorbic acid (mg)	11.8400
Lutein + zeaxanthin (g)	6.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1484
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	17.9600
Fatty acids, total saturated 16:0 (g)	0.6255
Carbohydrate, by difference (g)	15.0938
Vitamin D (IU)	1.4000
Fructose (g)	2.0640
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.2677
Tyrosine (g)	0.1288
Potassium, K (mg)	243.2600
Fatty acids, total saturated 12:0 (g)	0.0248
Vitamin A, RAE (g)	16.5200
Serine (g)	0.1366
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1301
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.1988
Histidine (g)	0.1004
Isoleucine (g)	0.0988
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1965
Water (g)	145.4425
Fatty acids, total saturated 8:0 (g)	0.0179
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	6.3600
Sodium, Na (mg)	67.7200
Iron, Fe (mg)	0.3724
Energy (kJ)	368.5700
Ash (g)	0.8897
Caffeine (mg)	0.0000
Glycine (g)	0.0703
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0554
Fatty acids, total polyunsaturated (g)	0.0810
Vitamin E (alpha-tocopherol) (mg)	0.0481
Sucrose (g)	1.5840
Vitamin B-6 (mg)	0.1971
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0259
Vitamin D (D2 + D3) (g)	0.0350
Vitamin D3 (cholecalciferol) (g)	0.0350
Lysine (g)	0.2476
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2301
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0749
Folate, food (g)	31.1000
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.5383
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.8380
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.2627
Vitamin B-12 (g)	0.1022
Calcium, Ca (mg)	89.7200
Fatty acids, total saturated 10:0 (g)	0.0337
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0830
Glutamic acid (g)	0.8492
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	16.1000
Leucine (g)	0.2008
Folate, DFE (g)	31.1000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.7200
Tryptophan (g)	0.0466
Threonine (g)	0.1023
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2071
Protein (g)	3.5506
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4523
Betaine (mg)	0.1600
Phosphorus, P (mg)	81.1200
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. With a small amount of olive oil heated on medium high, saute mushrooms and onions until soft. Stir in peppers. Place in a bowl and keep warm. | 2. Divide shaved beef into two portions and shape generally into same shape as grinder roll. | 3. Meanwhile toast grinder rolls. | 4. In same skillet as mushrooms were cooked heat a little more olive oil. Place two meat portions in hot skillet and brown. Flip over and immediately place cheese on each meat portion. Heat until cheese is melted. | 5. Using spatula remove meat from skillet and place cheese side down in grinder rolls. Top with mushroom, onion, and pepper mixture. | 6. Can top sandwich with lettuce, tomato, mayo, etc. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1/2 - 3/4		shaved	0.0	0.0	0.0	0.0
mushroom	1/2		sliced	-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
italian pepper	1/3	cup	chopped	-	-	-	-
provolone cheese	1/4		sliced divided	24.57	0.1498	1.7906	1.8634
olive oil				-	-	-	-
grinder	2			-	-	-	-
mayonnaise				-	-	-	-
lettuce				-	-	-	-
tomato				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Italian Steak Sandwiches