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|785400||Sirloin Tri-Tip, 5 oz.||32 each|
|100269||California Tomato Sauce||72 oz.|
|513881||Granulated Garlic||1 Tbsp.|
|138300||Granulated Onion||1 Tbsp.|
|424307||Kosher Salt||1 Tbsp.|
|225061||Black Pepper, Restaurant Grind||2 tsp.|
|442151||Green Pepper Strips||24 oz.|
|591122||Onion, sliced||24 oz.|
|198161||Carrots, matchstick shredded||24 each|
|781592||Celery Sticks||24 each|
|726567||Mozzarella Cheese, sliced||48 each|
|219090||Sienna Bakery Dutch Crunch Roll||24 each|
Wash hands. Slice each steak in half lengthwise. Grill on both sides on a heated char grill or broiler. Place in roasting pans. Ladle the sauce over the top of the steaks. Sprinkle the vegetables over the top of the sauce. Mix the vegetables with the sauce. Cover tightly and place in a heated 325F oven for 90 minutes, or until tender. Remove from oven and allow to cool. Slice the steak halves on a bias 1/4″ thick. Cover with the sauce. Place in a covered storage container and refrigerate until needed, up to 2 days.
To prepare al la carte portion:
Slice the bread in half lengthwise. Place the halves back together. Place the bread in a heated 350F convection oven. Cook until bread is golden brown, crunchy and is just warmed through. To prevent over browning of crumbs, place in 350F convection if necessary to finish warming through. Place 2 ounces of sliced steak on an oiled metal baking pan. Ladle 2oz. of sauce over the top of the steak. Place in a heated 350F oven until just heated through. Place 2 pieces of cheese on top of the steaks. Place under a heated salamander or broiler until the cheese is hot and bubbling. Place the Steak on top of the bottom half of the bread. Using a rubber spatula scrape any excess sauce on top of the steak. Place the top piece of bread on top of the sandwich.