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Philly Cheesesteak Sandwich
2 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)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef Steak, Sliced and Season, #1006 | 12 pounds + 8 ounces |
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Peppers, Green, Diced, Frozen, #1613 | 1 quart + 2 cups |
Pimentos, Diced, Canned, #2817 | 1 quart + 1 cup, chopped |
Onions, Frozen, Diced, #1610 | 1 quart + 2 cups |
Cheese, American Process, Sliced, #1308 | 3 pounds + 4 ounces |
Bun, Hamburger, WGR, #1228 | 100 buns |
DIRECTIONS
1. | 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. |
2. | 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 at least 15 seconds at the completion of the cooking process. If manufacturer instructions on package or cas e have a higher temperature, follow those recommendations. |
3. | SANDWICH ASSEMBLY:
Serve immediately, or cover the pan with the 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 the warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
4. | Portion 1 sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, and 1/8 cup other vegetable. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. |
Production Notes
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
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.
Serving Notes
Alternate serving instructions: Sandwiches can be assembled on the service line.