Source: MRS 2020
MRS: 781.1 — Sandwiches (700s)

Philly Cheesesteak Sandwich-USDA

Meal Component Contribution:
2½ 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)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beef Steak, Sliced and Season, #1006
12  pounds + 8  ounces
Pan Release Spray, Vegetable Oil, #2514
5  grams
Peppers, Green, Diced, Frozen, #1613
1  quart + 2  cups
Peppers, Sweet, Red, Raw
2  pounds + 8  ounces, chopped
Onions, Frozen, Diced, #1610
2  pounds
Cheese, American Process, Sliced-USDA Foods
3  pounds + 2  ounces
Bun, Hamburger, WGR, #1228
100  buns
DIRECTIONS

1.

Heat the beef steak according to package directions. Weigh 2 ounces of the meat to determine the portion size.

CCP:  Internal temperature must reach 135 degrees F or higher for 15 seconds.

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 15 seconds at the completion of the cooking process.

3.

SANDWICH ASSEMBLY:

  • Place 24 bottom parts of hamburger buns on a sheet pan, 6 down and 4 across.
  • Portion 2 ounces of sliced beef steak and ½ ounce sliced cheese on each buns.
  • Top the meat with ¼ cup of sautéed onions and peppers.
  • Place ½ ounce of sliced cheese on top of the vegetables (slice the cheese on the diagonal and overlap the triangles of cheese).
  • Replace the top part of the bun.
  • Sandwiches may be wrapped in waxed paper, foil sheets, or plastic wrap.
  • Prepare in batches to maintain quality.
  • Place sandwiches in steamtable pans (12" x 20" x 2½") lined with pan liners. Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service.

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

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 2½ oz. eq. meat/meat alternate, 2 oz. eq. whole grains, and 1/8 cup other vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftover unassembled beef steak, trimmings, cheese and buns should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.

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.

Nutrients Per Serving
Calories
288
Carbohydrates
31.78 g
Dietary Fiber
2.49 g
Protein
17.37 g
Sodium
724.00 mg
Total Fat
10.16 g
Sat. Fat
3.88 g
Trans Fat
0.00 g