PHILLY MEX SANDWICH
Yield Portion Size
6 lbs |
Skirt steak
|
1 tsp |
Salt
|
1/2 tsp |
Black pepper
|
1 quart |
Yellow onions, peeled, thinly sliced
|
2 cups |
Red peppers, seeded, thinly sliced
|
2 cups |
Poblano peppers, seeded, thinly sliced
|
24 |
Bolillo rolls, sliced, toasted
|
6 cups |
RO*TEL QUESO (recipe at conagrafoodservice.com)
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 111 mg | 11% |
Carbohydrate | 41 g | 14% |
Cholesterol | 55 mg | 18% |
Total Fat | 16 g | 24% |
Iron | 5 mg | 27% |
Potassium | 357 mg | 0% |
Calories | 440 kcal | 22% |
Sodium | 806 mg | 34% |
Polyunsaturated Fat | 1 g | 6% |
Saturated Fat | 5 g | 27% |
Sugars | 4 g | 0% |
Dietary Fiber | 1 g | 4% |
Vitamin A | 390 iu | 8% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Season steak with salt and pepper. Grill steak over medium-high heat for 4 to 5 minutes on each side or until medium rare; thinly slice.
-
Step 2
Sauté onions, red peppers and poblano peppers on an oiled flat top for 7 to 10 minutes or until tender.
-
Step 3
To make ONE PORTION: spread bolillo roll with 2 tablespoons RO*TEL QUESO; top with 1/2 cup sliced skirt steak, 1/4 cup onion mixture and an additional 2 tablespoons queso.
-
Step 4
CHEF'S NOTE: Season steak with fajita spices before or after grilling.
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch nowOur Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2023 CatalogCulinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more