Turkey Philly Cheesesteak

Turkey Philly Cheesesteak

1 Sandwich

Serving Size

School Food Rocks

This recipe was developed and approved by Joe Urban

Philly cheesesteaks get a smart turkey swap in this comforting favorite. Served on a warm hoagie roll, this delicious sandwich includes turkey medallions, queso blanco, green peppers and onions.

Ingredients Show More

Ingredient

50 Portions

100 Portions

Peppers, sweet, green, raw

50 Portions 1 qt., 1 pt.,¼ c. sliced

100 Portions

Onions, raw

50 Portions 1 qt., 1 pt.,¼ c. sliced

100 Portions

Cheese Sauce, Ultimate Creamy, White, Pouch, 6/106oz, 39.75#, Land O Lakes, 39947

50 Portions 1 1/2 oz.

100 Portions

Roll, Hoagie, White Whole Wheat, 5", Hinge Slice, 3WG, 20/6ct, 22.5#, Southern Baking, 1111053

50 Portions 50 roll

100 Portions

Oil, Vegetable, 6/1gal, USDA, 100439

50 Portions ½ c., 1 tsp.

100 Portions

Directions Show More

  1. Preheat braising pan to 350 degrees.
  2. Add vegetable oil to the braising pan. Add sliced onions and green peppers to pan and saute for approximately 5 minutes, or until vegetables are tender.
  3. Add turkey tenderloin medallions to braising pan, mix thoroughly to incorporate all ingredients. Cook for 10-12 minutes. Product must reach an internal temperature of 160 degrees for 15 seconds
  4. Transfer turkey and vegetable mixture to 2" half long pans and hold in warmer until service.
  5. Prepare queso cheese per manufacturer instructions. Transfer to 2" half long pans and hold in warmer until service.
  6. Place hoagie rolls in warming cabinet 5-10 minutes prior to service.
  7. Assemble Turkey Philly Cheesesteak by placing 1 cup of turkey and vegetable mixture on a hoagie roll, followed by 1 oz. of queso blanco cheese sauce.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.

Record time and internal temperature of product when received on daily log.

Preparation

HACCP Process: #2 - Same Day Service
Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.

Nutrients per Serving Show More

Calories 398.549

Saturated Fat 3.046 gm

Trans Fat 0.000* gm

Total Fat 10.867 gm

Cholesterol 69.000 mg

Calcium 166.455* mg

Total Dietary Fiber 3.440 gm

Iron 2. 949* mg

Sodium 707.918 mg

Potassium 199.611* mg

Sugars 3.886* gm

Carbohydrate 42.376 gm

Vitamin A 42.838* iu

Vitamin C 10.310* mg

Protein 32.757 gm

Vitamin D 0.000* mcg

* Indicates missing Nutrient

Component

Meat/Meat Alt 2.5 oz

Grain 3 oz

Vegetable 0.25 cups

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