MEASURE (FOR 100 SERVINGS)
Beef Steak, Sliced and Season, #1006
12 pounds + 8 ounces
Pan Release Spray, Vegetable Oil, #2514
Bell Peppers, Green, Whole, Fresh, #4104
2 quarts + 2 cups, chopped
Peppers, Sweet, Red, Raw
2 pounds + 8 ounces, chopped
Onions, Frozen, Diced, #1610
Cheese, American Process, Sliced, #1308
3 pounds + 2 ounces
Hoagie Bun, WGR, #1230
Heat the beef steak according to the package directions. Weigh 2 ounces to determine the portion size.
CCP: Internal temperature must reach 135 degrees F or higher for 15 seconds.
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.
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 3 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, and 1/8 cup other vegetable.
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.
Alternate serving instructions: Sandwiches can be assembled on the service line.
Assembly of sandwich (2 rows show 2 ounces of beef steak, ¼ of peppers and onions topped with ½ ounce of cheese, 2 rows show final product)
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