Cheesy Steak and Mushroom Sandwich (Test)

Quick Reference

Product	Receiving	Thaw Temp	Thaw Time	Storage	Cook Time	Quality Serving	Once Opened/Prepped	Hold Time
Steak	Freezer			Freezer	2 1/2 minutes	150°F to 160°F		2 hours
Au Jus	Cooler			Cooler	5 secs	150°F to 160°F	7 days- once opened EOD once prepped	EOD
Provolone Cheese	Cooler			Cooler		34°F – 41°F
Mushrooms	Dry Storage			Dry Storage
Onions	Dry Storage			Whole Onions- Dry Storage – 6 inches off floor Prepped Onions- 34°F – 41°F Cooler or make table				Prepped- End of Day
Mushrooms/Onions Mix				Cooler	7 minutes	150°F to 160°F		1 hour
Hoagie Bun	Frozen	Room Temp	24 hours	Dry Storage		120°F	Toasted to order

QA Standard: A fresh hot sandwich where you can taste every condiment in every bite.

Tools Needed

• Sharpie marker
• Measuring cup
• Biscuit splitter
• 4 oz. perforated spoodle
• Teaspoon
• 4 – 1/6 size pans 6 inches deep with slotted lids
• Meat trowel
• 4 – 1/3 size pans 6 inches deep with slotted lids
• Red handled perforated meat spatula
• 1- mphc pan with solid lid
• Squeeze bottle (liquid margarine)
• 4 – 1/6 size pans 6 inches deep with slotted lids
• 2 oz. perforated spoodle

Worksafe

• Wash hands thoroughly after handling raw meat. Never handle other food products when handling raw meat as this will cause cross-contamination.
• To cut a sandwich in half, place biscuit splitter on top of sandwich and place free hand on top of blade to hold the sandwich together. Do not hold sandwich from side while cutting.
• Do not slam the door. Never operate the microwave without food inside. This could result in damage to the equipment and cause a fire.

ROTATING AND THAWING

• Keep a bun tray from flowers for thawing hoagie buns
• Hoagie buns arrive frozen and must thaw 24 hours in dry storage before
  use.
• Place Hoagie buns on a bread tray to thaw
• Mark the tray with a dissolvable label with:
  o Name of Product
  o Pulled Date/Time
  o Ready by Date/Time
  o Use by Date/Time

AU JUS CONTAINER STORAGE

• Once opened, place a discard label on the container.
• Label must include:
  o Date opened
  o Discard date (7th day – discard at end of day)
  o Example: Opened March 20, Discard EOD March 26
• Store refrigerated after opening.
• One container provides 11 servings.

COOKING STEAK

• Communicate with the Backline Coordinator for the number of shaved steak portions to cook
• One frozen shaved steak portion will make 2 sandwiches.
  ➢ Always wear Food-Mitt gloves when handling frozen steak portions.
• Using Food-Mitt gloves, remove the projected number of shaved steak portions from the freezer.
• Place shaved steak portions directly onto the preheated grill (cook up to 10 portions at one time).
• Remove Food-Mitt gloves by shaking them off into a trash can. Do not touch the outside of the gloves.
• Immediately start the 2½-minute timer.
• Season the steak evenly by shaking the dredge side-to-side while moving from back to front.
• When the timer reaches 1 minute 15 seconds, use the meat trowel to turn each portion.
  • Use the meat trowel to begin breaking apart and chopping the steak while turning
  • Use caution to prevent grease from splashing
• Allow steak to continue cooking.
• When the timer sounds, use the red handled perforated spatula to fully break apart and chop the
  steak, ensuring no large pieces remain.
• Check the steak for doneness:
  o No pink color remains
  o Juices run clear
• Once fully cooked, transfer the steak to a 1/3-size pan and place it in the steam well for holding.

PREPARING AU JUS (BEEF SAUCE)

• Always use bun water.
• Use a clean, sanitized measuring cup for each batch.
• Full Batch (for 10 shaved steak portions / 20 sandwiches):
  o Portion 2 cups of hot boiling bun water into the measuring cup.
  o Add 1.5 oz beef base using a teaspoon.
  o Stir for 5–10 seconds until fully dissolved.
• Half Batch (for 5 shaved steak portions / 10 sandwiches):
  o Portion 1 cup hot boiling bun water into the measuring cup.
  o Add 0.75 oz beef base.
  o Stir for 5–10 seconds until fully dissolved.
• Pour the prepared Au Jus evenly into the 1/3-size, 6” deep pan with shredded steak.
• Immediately wash, rinse, and sanitize the measuring cup, then allow it to air dry.

HOLDING SHAVED STEAK & AU JUS (BEEF SAUCE)

• Prepared Shaved Steak & Au Jus is held in a 1/3-size pan in the steam well during changeover and
  lunch/dinner
• During changeover, hold one pan of grits and one pan of gravy in each steam well (both sides of the
  make-up table)
• Prepared Shaved Steak & Au Jus will hold for 2 hours
• Use a label to make the 2-hour discard time
• Example: Prepared Shaved Steak & Au Jus cooked at 10 AM will have a discard time of 12 PM

PREPPING MUSHROOMS

• Wipe off the top of the mushroom can with a sanitized towel. This will remove any foreign particles that could contaminate the mushrooms.
• Open the can of mushrooms
• Empty into a ½ size 6” deep pan with lid (DO NOT DRAIN OR RINSE)
  ➢ Place the lid inside the can and discard
• The mushrooms hold in the ½ size 6” deep pan for four days
• Write the discard date on a dissolvable label and place on the lid
• EXAMPLE: Day prepared + 3 additional days = Discard Date
• Prepared on 30th + 31st, 1st, 2nd = Discard on the 2nd (EOD)
• Place the pan in the walk in or reach in cooler to maintain a temperature of 34°F – 41°F

PREPARING SAUTEED MUSHROOMS/ONIONS MIX

• Always use a clean pan for new products- Do not mix old with new

• Portion and mix a 1 to 1 ratio of mushrooms and diced onions into a 1/6 size 4” deep pan
  • 1 to 1 ratio – Example 4 oz. to 4 oz. or 8 oz. to 8 oz.
• Ensure the grill is scraped
• Portion 1 oz liquid margarine onto a clean section of the grill
• Pour pan of mushrooms/onions onto liquid margarine
• Using the red perforated spatula, spread the mushrooms/onions onto the grill
• Apply a light amount of salt/pepper blend evenly across mushrooms/onions
• Cover mushrooms/onions with domed lid
• Set 7-minute timer (sausage)
• When 3 ½ minute duty (turn) timer sounds, use red perforated spatula to turn mushrooms/onions
• Cover with domed lid.
• When the final timer sounds, turn the mushrooms/onions again using the red perforated spatula
  ➢ Never add new sautéed mushrooms/onions to old, sautéed mushrooms/onions in the 1/6 size pan
  ➢ Bring a clean 1/6 size 6-inch-deep pan to the grill to prevent sautéed mushrooms/onions from being
  dropped on the floor
• Portion the sautéed mushrooms/onions into the 1/6 size pan
• Place the pan into the steam well
• Place a 1 ½ oz. perforated spoodle into pan
• Place a slotted lid on the 1/6 size pan
• Place a dissolvable label on the slotted lid
• Using a sharpie, write the product name and the 1-hour discard time on the dissolvable label

HOLDING PREPARED SAUTEED MUSHROOMS/ONION MIX

• During changeover, hold prepared sautéed mushrooms and onions for up to 1 hour in the MPHC.
  o Set the MPHC timer for the 1-hour discard time.
• At the end of changeover:
  o Discard any remaining mushrooms and onions in the MPHC.
  o Do not carry over product.
  o For lunch and dinner, prepare fresh sautéed mushrooms and onions.
• During Lunch/Dinner: Hold in 1/6-size, 6-inch-deep pans in steam well on both sides of the make-up
  table.
  o Hold time in steam well: 1 hour
  o Mark the discard time on the pan using a dissolvable label.

CHEESY STEAK & MUSHROOM SANDWICH ASSEMBLY

• Prepared to order
• Place hoagie bun in toaster cut side up
• Place toasted hoagie bun in center of foil wrap
  ➢ Always wear single-use gloves when preparing
  sandwiches
• Use 4 oz spoodle to place shredded steak on the
  heel
• Portion 2 oz. of sautéed mushroom/onions mix
  on the top of the steak using perforated
  spoodle. Use back of spoodle to spread around
• Place one slice of Provolone cheese cut in half
  on top of mushroom/onions
• Place the heel, meat, sautéed
  onions/mushrooms, and cheese in the
  microwave
• Press the appropriate timer button:
  1 sandwich Timer Button #1
  2 sandwiches Timer Button #2
• Place crown on dressed heel
• Wrap in foil wrap with the word special showing
• Use a sharpie marker to mark the sandwich “CS”
  SERVING
• Cheesy Steak only Dine in: Place on serving tray
• Cheesy Steak only Dine out: Place in 6lb bag with 2 napkins
• Cheesy Steak with fry Dine in: Place sandwich(es) on serving tray & one order regular fry
• Cheesy Steak with Dine out: Place sandwich(es) in 6lb bag with one regular fry & 2napkins