Prep Method: Assembly, Cook
Ingredients
- Beef chuck roll (neck off)-27⅓ pounds
- Pepper, black-1 tablespoon
- Bread, Hoagie rolls-100 rolls
- Oil, vegetable-3⅔ tablespoons
- Kimchi, cabbage, napa, red spicy-5½ pounds
- Onions, yellow, large julienne sliced-4⅛ pounds
- Cheese, mozzarella, shredded low sodium-6⅜ pounds
Instructions
- Heat oil on tilt skillet over medium heat.
- Season beef strips with pepper and add the beef to the skillet. Stir fry until meat reaches 165 ℉ and is browned. Remove beef from the skillet. Store in 4″ metal hotel pan, and hold hot beef at 145 ℉.
- Spray sheet pans with non stick spray. Place onions and kimchi in a single layer onto sheet pans.
- Cook in rational oven under “Roast Vegetables” for 6 minutes until lightly browned. If you do not have that setting, use direct heat at 390 ℉ fan speed 3 for 10 minutes.
- Combine beef with kimchi / onion misture into hotel pans and hold hot 135 ℉ or higher until ready to assemble sandwiches.
- Place 4 ounces (#8 gray scoop) of beef/veggie mix into hoagie roll. Top with ¼ cup (#16 blue scoop). Place finished sandwiches into hotel pans and keep warm until service.
Recipe Notes
Note: ensure that beef is defrosted ahead of time (1-2 days preferably).
Crediting: 4 M/MA, 2 WGR
(One serving contains 6 grams added sugars)
Yield: 62 pounds, 2 1/8 ounces.