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Source: MRS 2014
MRS: 782 — Sandwiches (700s)
Philly Cheesesteak Hoagie
Meal Component Contribution:
2 1/2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/4 cup other vegetable
Number of Portions: 100 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
2 1/2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/4 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, #532 | 12 pound(s) + 8 ounce(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
Bell Peppers, Green, Whole, Fresh, #641 | 2 pound(s) + 8 ounce(s), chopped |
Peppers, Sweet, Red, Raw | 2 pound(s) + 8 ounce(s), chopped |
Onions, Frozen, Chopped, #72 | 2 pound(s) |
Hoagie Bun, WGR, #566 | 100 hoagie(s) |
Cheese, 5 Blend, Shredded, #59 | 3 pound(s) + 2 ounce(s) |
DIRECTIONS
1. | 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. |
2. | 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. |
3. | SANDWICH ASSEMBLY:
Cover pan tightly 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 1/2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, and 1/4 cup other vegetable. |
Production Notes
Use commodity products when available.
Purchasing Guide
Sandwiches can be individually wrapped in aluminum foil.
Nutrients Per Serving
Calories
250
Carbohydrates
27.68 g
Dietary Fiber
2.61 g
Protein
20.95 g
Sodium
636.77 mg
Total Fat
6.15 g
Sat. Fat
2.26 g
Trans Fat
0.00 g