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) |
Cheese, American Process, Sliced, #39 | 3 pound(s) + 2 ounce(s) |
Bun, Hamburger, WGR, #549 | 100 bun(s) |
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:
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 1/8 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 or lower. |
Use commodity products when available.
Sandwiches may be individually wrapped in aluminum foil.