Source: MRS 2021
MRS: 4315.1 — Sandwiches (4000s)

Philly Cheesesteak Hoagie-USDA Foods

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, and ΒΌ cup other vegetable
Number of Portions: 100  Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)

Beef Steak, Sliced and Season, #1006
13  pounds + 8  ounces
Pan Release Spray, Vegetable Oil, #2514
20  second spray
Pepper and Onion Blend, Frozen, USDA Foods, #110724
3  quarts + 1  cup
Cheese, American Process, Sliced-USDA Foods
3  pounds + 2  ounces
Hoagie Bun, WGR, #1230
100  hoagies


Heat the beef steak according to package directions. Cover the meat and hold it in warmer for assembly.

CCP:  Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
CCP: Hold in warmer at 135 degrees F or warmer until ready for assembly.


Spray a pot, braising pan or steam-jacketed kettle with pan release spray. Sauté the peppers and onions, stirring them frequently for 5 minutes or until they are tender.

CCP:  Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.



  • Place 24 bottom parts of hoagie buns on a sheet pan, 4 down and 6 across.
  • Portion #12 scoop of sliced beef steak and ½ ounce of sliced cheese on each hoagie (slice the cheese on the diagonal and overlap the triangles of cheese).
  • Top with ¼ cup of sautéedonions and peppers.
  • Replace the top part of the bun.
  • Philly Cheese Steak sandwiches may be wrapped in deli paper, waxed paper, foil sheets, or plastic wrap.
  • Place each sandwich in steamtable pans (12" x 20" x 2½") lined with pan liners.
  • Prepare in batches to maintain quality.

Serve immediately, or cover pan with lid, foil, or plastic wrap until ready for service. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.


Portion 1 sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, and ¼ cup other vegetable.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for sandwiches.

Purchasing Guide

Alternate serving instructions: Sandwiches can be assembled on the service line.

Nutrients Per Serving
33.55 g
Dietary Fiber
3.26 g
18.08 g
726.00 mg
Total Fat
10.54 g
Sat. Fat
4.07 g
Trans Fat
0.00 g