MEASURE (FOR 100 SERVINGS)
Beef Steak, Sliced and Season, #1006
12 pound(s) + 8 ounce(s)
Pan Release Spray, Vegetable Oil, #2514
Peppers, Green, Diced, Frozen, #1613
1 quart(s) + 2 cup(s)
Peppers, Sweet, Red, Raw
2 pound(s) + 8 ounce(s), chopped
Onions, Frozen, Diced, #1610
Cheese, American Process, Sliced, #1308
3 pound(s) + 2 ounce(s)
Bun, Hamburger, WGR, #1228
Heat beef steak according to package directions. Weigh 2 ounces to determine portion size.
CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds.
Spray pan with pan release. Sauté peppers and onion for 5 minutes.
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
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. (Prepare in batches to maintain quality.)
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 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 6 hours to 41 degrees F or lower.
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.
Alternate serving instructions: Sandwiches can be assembled on the service line.
Individual sandwiches can be wrapped in aluminum foil.
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