Preparing Perfect Philly Cheese Steaks
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Preparing Perfect Philly Cheese
Steaks
1
Equipment Needed to Prepare Perfect
Phillyy Cheese Steaks
Sandwich Prep Cooler Flat Top Griddle Refrigerated Base/Drawers
2
Smallwares Needed to Prepare Perfect
Phillyy Cheese Steaks
Squeeze Bottles Spatulas Kleen (Sanitizer) Pails Grill Scraper
Spice Dredges Grill Screens OR Grill Bricks
3
Ingredients Needed to Prepare Perfect Philly Cheese Steaks
Fresh ingredients matter…..here are the most common offered and all can be sourced
thru your Prime Vendor and local produce supplier
8” Hoagie Rolls Heartland Philly Chicken & Beef Steak White American Cheese
Frank’s Red Hot Sauce Whirl Oil
Green Peppers Lawry’s Seasoned Salt
4
Yellow Onions Fresh Mushrooms
Preparing the Veggies for Philly’s
• Typical Philly Cheese Steak veggies include sliced onions,
sliced green peppers & sliced mushrooms.
• All prepared veggies should be stored in clean containers
and labeled to include date,, time,, item and initial of
person preparing. This applies to any and all ingredients
that have been thawed for use or hand‐cut from fresh
product….NO EXCEPTIONS! Rotate toppings using FIFO
(First In, First Out) method.
• Only prepare enough ingredients for immediate needs,
typically 1 days use. This will ensure sandwiches are
always the freshest they can be.
• Consistency
C it off preparation
ti starts
t t with
ith proper portion
ti
control…always follow the standardized recipes and all
posted guidelines on how to prepare and portion each
ingredient.
• Your sandwich prep table should be laid out logically
based on your particular kitchen set‐up. The basic rule
of thumb is to place individual vegetables based on
sequence of topping placement and popularity of the
items i e lettuce,
items…i.e. lettuce tomato
tomato, onion…so
onion so on.
on
ALWAYS FOLLOW RECIPES & ALL POSTED GUIDELINES!
5
Preparing a Beef or Chicken Philly Cheese
Steakk ‐ Grilling
illi
6
Preparing a Beef or Chicken Philly Cheese Steak ‐ Grilling
1. Cut the hoagie roll, making sure the hinge remains intact. If
the hinge breaks easily, this may indicate that rolls are less
than fresh and inferior.
2. Ensure flat top griddle is clean and seasoned (See Page 18 for proper
grill seasoning & Page 19 for proper grill cleaning) and heated to
350° F (176° C). Spread ¼ oz of Whirl Oil on the flat top griddle, and
7
place hoagie roll over oil to toast – typically 2‐3 minutes.
Preparing a Beef or Chicken Philly Cheese Steak ‐ Grilling
Picture of the
person squirting oil
on the flat top
griddle with
vegetables.
g
3. Pre‐portion 2 ounces each of 4. Place a tiny bit of Whirl Oil (1/8 oz) on 5. Next to vegetables‐ Place ¼ oz of
vegetables‐ yellow onions and top of flat top griddle‐ then place Whirl Oil on the flat top griddle.
green peppers. vegetables on top of oil. This will then be used to grill meat.
6. Place Philly meat (Beef or Chicken ) 7. Add a sprinkle of Lawry’s Seasoned Salt 8. Flip and chip the Philly meat ‐
on the oil. to Philly meat (Beef or Chicken). approximately 2 minutes.
8
Preparing an Original Philly Cheese Steak ‐ Grilling
9. Continue to turn the Philly meat and 10. Add the vegetables to the Philly meat
allow to cook until the pink is gone and turn together a few times to
from the Philly meat. Always cook thoroughly mix.
Philly meat thoroughly.
11. Place 2 slices of white American 12. Allow water to steam and melt
Cheese on top of the mixture. Squirt cheese. Now you are ready for
water around the mixture. plating. 9
Preparing a Beef or Chicken Philly Cheese Steak ‐ Grilling
13. Place grilled hoagie roll into sandwich 14. Place entire mixture on the grilled
boat lined with deli wrap. hoagie roll using 2 spatulas.
15. Cut hoagie in half. Add a kosher dill
pickle spear and serve. 10The Importance of Proper Sanitation
CYG!
It means clean‐as‐you‐go and needs to be practiced
throughout the day to maintain both a cleanly
appearance and ensure we don’t get anyone sick. It’s
not optional,
optional it
it’ss a must!!
11Preparing a Cajun Chicken Philly Cheese
Steakk ‐ Grilling
illi
12Preparing a Cajun Chicken Philly Cheese Steak ‐ Grilling
1. Cut the hoagie roll, making sure the hinge remains intact. If
the hinge breaks easily, this may indicate that rolls are less
than fresh and inferior.
2. Ensure flat top griddle is clean and seasoned (See Page 18 for proper
grill seasoning & Page 19 for proper grill cleaning) and heated to
350° F (176° C). Spread ¼ oz of Whirl Oil on the flat top griddle, and
13
place hoagie roll over oil to toast – typically 2‐3 minutes.Preparing a Cajun Chicken Philly Cheese Steak ‐ Grilling
Picture of the
person squirting oil
on the flat top
griddle with
vegetables.
g
3. Pre‐portion
Pre portion 1.5 oz each of yellow 4. Place a tiny bit of Whirl Oil (1/8 5. Next to vegetables
vegetables‐ Place ¼ oz of
onions & green peppers and 1 oz) on top of flat top griddle‐ Whirl Oil on the flat top griddle.
oz mushrooms. then place vegetables on top of This will then be used to grill
oil. chicken meat.
14Preparing a Cajun Philly Chicken Cheese Steak ‐ Grilling
Picture of placing
Philly Chicken meat
on the griddle
with vegetables.
6. Place chicken Philly meat on the oil. 7. Add a sprinkle of Cajun Seasoning. 8. Flip and chip the meat ‐approximately
2 minutes.
minutes Cook the meat until the
pink is removed. Always cook Philly
meat thoroughly.
Source your Cajun Seasoning
thru your Prime Vendor
15Preparing a Cajun Chicken Philly Cheese Steak ‐ Grilling
9. Add the vegetables to the chicken 10. Add ½ ounce of Frank’s Red Hot
meat ‐ turn the mixture together a Sauce and mix thoroughly through
few times to mix thoroughly. the entire mixture.
11. Place 1 oz of each of pizza and
cheddar cheeses on top of mixture.
Pre‐portion 1 oz of each
cheese.
16Preparing a Cajun Chicken Philly Cheese Steak ‐ Grilling
12. Squirt water around the meat to 13. Place grilled hoagie roll into sandwich 14. Place entire mixture on the grilled
quickly melt the cheeses. boat lined with deli wrap. hoagie roll using 2 spatulas.
15. Cut hoagie in half. Add a kosher dill
pickle spear and serve.
17What is a Seasoned Griddle?
How do you season a new Griddle?
Before using you new griddle for the 1st time the surface must be
"seasoned" with griddle oil. This is the process of forming a slick coating
onto the cooking surface that prevents food from burning and adds flavor
to whatever you’re cooking. To form this slick coating simply follow the
preceding steps.
1. Preheat the griddle to 300 degrees F
2. Wipe on a thin coating of unsalted shortening with a clean, dry cloth.
3. Let stand 2 minutes.
4. Repeat process until surface is slick
To maintain this seasoning be sure to remove accumulated carbonized
coating on surface by wiping it frequently with heavy, grease-absorbent
cloth. You can use a spatula or metal scraper to pry off encrusted food
particles. Make sure you’re cleaning a griddle correctly (see How to
Clean a Griddle on next page).
Note that cleaning the griddle will wash off the coating of seasoning.
When this occurs, the steps listed above may (and must) be repeated.
18How to Clean a Griddle
Cleaning a griddle can be a real chore if you’re not sure how to do it correctly,
and may possibly even damage or negatively affect its function. In the interests
of time, money and elbow grease, here are some tips to make life easier:
• Throughout day, scrape griddle surface with spatula of grill scraper to avoid
excess build-up
• Cool and scrape the griddle withith grill scraper
• Scrub it with a pumice grill brick or grill screen along the grain of the surface
• Wipe off any residue with a damp cloth
• Remove the g grease trays,
y then wash and replace p them
• Carefully clean off the outer surfaces with a mild detergent
• Season the surface again
Cleaning griddles is easier when they’re
they re still somewhat warm
warm. Always consult
& follow the manufacturers instructions before cleaning. Some griddle
plates are more easily cleaned with an abrasive grill brick or screen, while
other, newer griddle surfaces should be cleaned with a brush and griddle
cleaner or water in order to avoid scratching. Wipe the griddle dry with an
absorbent cloth after each thorough cleaning.
19The Importance of Portion Control
Not only does it make sense that we produce a consistent
product our guests can count on each & every time
they visit, let’s look at the cost of over‐portioning just
1 item over the course of 1 year.
Let’s say you over‐portion cheese by only 1 oz for every Cajun
Chicken Philly Cheese Steak you serve
serve. If you sell 30 Cajun
Chicken Philly Cheese Steaks a day and are open an average of
5 days a week, and the cost of cheese is 13¢ per ounce…it
might look something like this:
30 X 5 X 52 X .13= $1014.00
Over $5000 lost after 5 years 20Maintenance Program?
Just like your car, if you want your equipment
to perform properly you have to provide for
regular service. Maintaining each piece
according to manufacturer’s guidelines will
also ensure your warranties remain valid.
Be informed & create a maintenance
program that ensures peak performance of all
your facility
facility’ss equipment!
Consult your Operator Manuals for details
*Tip: Many manufacturers make their manuals available for
easy download on their websites!
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