Source: MRS 2020
MRS: 782 — Sandwiches (700s)

Philly Cheesesteak Hoagie

Meal Component Contribution:
3 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/8 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
12  pounds + 8  ounces
Pan Release Spray, Vegetable Oil, #2514
5  grams
Bell Peppers, Green, Whole, Fresh, #4104
2  quarts + 2  cups, chopped
Peppers, Sweet, Red, Raw
2  pounds + 8  ounces, chopped
Onions, Frozen, Diced, #1610
2  pounds
Cheese, American Process, Sliced, #1308
3  pounds + 2  ounces
Hoagie Bun, WGR, #1230
100  hoagies


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.



  • Place 24 bottom parts of hoagie on a sheet pan, 6 down and 4 across.
  • Portion 2 ounces of sliced beef steak and ½ ounce slice of cheese on each bun.
  • Top the meat and cheese with ¼ cup of sautéed onions and peppers.
  • Cover with the top part of hoagie.

  • Sandwiches may be wrapped in 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 3 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, and 1/8 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
34.04 g
Dietary Fiber
2.55 g
17.43 g
644.00 mg
Total Fat
9.17 g
Sat. Fat
3.89 g
Trans Fat
0.00 g

Illustrated Presentation of Philly Cheesesteak Hoagie

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)