There’s more to be done with that big case of Philly style beef than just make cheesesteaks. Celeb chef Jet Tila, working with Schwan’s Chef Collective at Charleston County (S.C.) Public School District, created these spicy beef sandwiches in a handy big-volume recipe that’s compliant with school lunch regs and satisfies kids’ spicier tastes.
YIELD: 50
Photo credit: Schwan's Chef Collective
For the slaw:
¼ cup sriracha
¼ cup apple cider vinegar
¾ cup reduced calorie mayonnaise
4 qts. + 2/3 cup slaw mix (red and green cabbage)
3 1/8 cup shredded carrots
3 1/8 cup diced pears
For the beef: 7 lbs. + 3 oz. Philly-style beef, cooked
3.9 lbs. less-sodium teriyaki sauce, thawed
1/3 cup Sriracha
50 small rolls, whole-grain hoagies or brioche buns
50 slices pepper jack cheese
- For the slaw: Combine sriracha, vinegar and mayonnaise in large bowl. Add slaw mix, carrots and pears. Hold refrigerated for service.
- Prepare beef according to package instructions. Combine beef, teriyaki sauce and Sriracha. Mix well and place in 4” full pan.
- Cover pan with foil and bake in convection oven at 350°F high fan for 30 min. or until an internal temperature of 165°F is reached. Hold hot for service.
- Top bun with 2.86 oz. teriyaki beef. Place slice of pepper jack cheese on top of beef and drizzle with 1 tsp. sriracha.
This recipe has been updated to include recipe for slaw.
