Philly Cheesesteak

Instructions

Pre-Preparation

Beef eye of round yields 59%
Cooked onion yields 78%

1. Trim and remove silver skin from the beef.
2. Place beef in freezer for at least an hour to help with slicing.
3. Slice the beef very thinly.
4. Slice the onions.
5. Make Cheese Sauce:
Ingredients:
BUTTER SOLID UNSLTD
FLOUR AP
MILK, 1%
CHEESE CHED SHRED
SALT KOSHER (First amount)
a. Heat butter until melted, then add flour. Whisk until a blonde roux is reached.
b. Whisk in milk until well combined. Bring to a simmer.
c. Once a thick bechamel sauce is achieved, whisk in cheese and seasonings. Hot hold until service.

Preparation

1. Cook onions in tilt skillet with oil, second salt amount, pepper, and garlic powder for about 20 minutes until caramelized - Set aside.
2. Cook sliced meat in skillet for a few minutes until temperature reaches 165 degrees F.
3. Incorporate the carmelized onions.
4. Place 10lb. of beef/onion mixture per hotel pan and hot hold until service.

If preparing ahead or sending out:
5. Cool per HACCP SOP and wrap for shipping.
6. Cool cheese sauce per HACCP SOP and send on the side for sandwiches to be topped with.
7. Reheat beef mixture in 350 degree oven for about 20 min until 165 degrees is reached. Heat cheese sauce separately until 165 degrees is reached.

Serving

Serving = 2.5oz. of beef on a hoagie roll with 1.1oz of cheese sauce on top
Serving = 1 Sandwich