North Dakota Adult Nutrition

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Italian Beef Sandwich

Brooke Wojdynski

Cook Time: 210 Min.

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Roast Cook Temp.: 450°F

Nutritional Content

Allergens: Beef; Garlic; AllergenWheat; Corn

Calories: 270 Kcal

Carbohydrates: 30 g

Protein: 15 g

Total Fat: 9 g

Calcium: 100 mg

Sodium: 290 mg

Ingredients

10 Servings

  • Beef, Roast Raw Rnd-Top Inside Thaw 1 lb 13 oz

  • Basil, Dried Leaves 1/2 tsp

  • Garlic, Powder 1/2 tsp

  • Oregano, Dry 1/2 tsp

  • Base, Beef Paste LS G-F 2 tsp

  • Water, Tap 3 1/4 Cup

  • Roll Hoagie 10 each

25 Servings

  • Beef, Roast Raw Rnd-Top Inside Thaw 4 lb 8 oz

  • Basil, Dried Leaves 1 tsp

  • Garlic, Powder 1 1/2 tsp

  • Oregano, Dry 1 1/2 tsp

  • Base, Beef Paste LS G-F 2 Tbsp

  • Water, Tap 2 Qt

  • Roll Hoagie 25 each

50 Servings

  • Beef, Roast Raw Rnd-Top Inside Thaw 9 lb

  • Basil, Dried Leaves 2 tsp

  • Garlic, Powder 1 Tbsp

  • Oregano, Dry 1 Tbsp

  • Base, Beef Paste LS G-F 1/4 Cup

  • Water, Tap 1 Gal

  • Roll Hoagie 50 each

100 Servings

  • Beef, Roast Raw Rnd-Top Inside Thaw 18lb

  • Basil, Dried Leaves 1 Tbsp 1 tsp

  • Garlic, Powder 2 Tbsp

  • Oregano, Dry 2 Tbsp

  • Base, Beef Paste LS G-F 1/2 Cup

  • Water, Tap 2 Gal

  • Roll Hoagie 100 each

Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Season thawed meat with seasoning. Place meat in roasting pan. Brown at 450F/232C for about 30 min.

  3. Prepare beef base with water according to package instructions.

  4. Pour 1/2 of broth over meat. Reduce heat to 300F/149C. Cover and slowly cook until tender, about 3 hrs.

  5. Add beef broth as needed. Slice roast wafer thin with sanitized

    utensils.

  6. Place sliced beef in counter pan. Heat remaining broth and pour over meat. Cover with foil and hold.

  7. For Fresh Beef, Veal, and Lamb Cuts (Steaks, Roasts, Chops): Cook to internal temp of 145F/63C held for 15 sec.

  8. Serve 2 oz slice beef on bun with a side cup of hot beef broth for dipping.

  9. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

  10. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

  11. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.



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