MEASURE (FOR 100 SERVINGS)
Beef Steak, Sliced and Season, #1006
13 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
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.
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 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. 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 4 hours.
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.
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