6 inches off floor
Prepped onions - 34°F - 41°F
Cooler or make table
Prepped End of Day
Mushroom/Onion Mix
Cooler
7 minutes
150°F - 160°F
1 hour
Bun
Dry Storage
Dry Storage
120°F
Toasted to order
Q.A. Standard: A fresh hot sandwich where you can taste every condiment in every bite.
Tools Needed
Sharpie marker
Measuring cup
Biscuit splitter
Domed lid
Red tongs
Condiment spatula
Meat trowel
2 - 1/6 size pans 4 inches deep
Red handled perforated meat spatula
Squeeze bottle (liquid margarine)
1- 1/2 size pan 6 inches deep with slotted lid
2- 1 ½ oz. perforated spoodles
Work Safe
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.
PREPARING STEAKHOUSE AIOLI
Always use a new pack of mayonnaise when preparing Steakhouse Aioli
Portion one pouch of mayonnaise into a mixing bowl
Scrape all mayonnaise from the pouch
Pour one packet of Steakhouse Aioli into the mixing bowl
Use wire whisk to mix all ingredients together until thoroughly blended
Use rubber spatula to scrape the sides and bottom of the container
Continue mixing with the wire whisk, until all ingredients are thoroughly blended
Pour the Steakhouse Aioli mixture into 1/6 size 4” deep pans with lids
Place a dissolvable label on the lid of the 1/6 size 4” deep pans
Using a sharpie, write the product name and a 4-day hold time on the dissolvable label
EXAMPLE: Day prepared + 3 additional days = Discard Date
Prepared on 30th + 31st, 1st, 2nd = Discard on the 2nd (EOD)
Place the Steakhouse Aioli sauce into the walk-in cooler set to maintain a temperature of 34°F – 41°F
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 product- 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
Prepared sautéed onions, and mushrooms will hold for 1 hour in the MPHC with a solid lid
Never add new sautéed mushrooms/onions to old, sautéed mushrooms/onions
Bring the appropriate warming pan to the grill to prevent sautéed mushrooms/onions from being dropped on the floor
Portion the sautéed mushrooms/onions into the warming pan
Slide the pan into the appropriate slot. Ensure that the pan passes under the “Bump” on the lid. This will lock the pan in place and not allow heat to escape from the product.
Press the timer button that corresponds with the pan (p For top pan q For bottom pan)
When the holding time has expired, the green light will go out and a buzzer will sound
Press the timer button. Empty the contents of the pan into the waste container and remove the warming pan.
Steakhouse Patty Melt Assembly
Steakhouse Patty Melt sandwiches are prepared to order
Always wear single use gloves when preparing Steakhouse Patty Melts
When a sandwich is ordered, place 2 slices of Texas toast on the bun toaster chain
Pull down the foil wrap. Ensure the word “Special” is facing away from you
Build the sandwich on the non-toasted side of the toast
Use red tongs, place one meat patty on the heel of the toast towards the left side
Place one slice of Swiss cheese on top of the meat patty
Place a second meat patty on top of the Swiss cheese to the right side of the toast
Place another slice of Swiss cheese on the second meat patty. Patties should have an overlapping appearance (see photo below)
Portion 1 ½ oz. of sautéed mushroom/onions mix on the top of the cheese using perforated spoodle. Use back of spoodle to spread around.
Place the heel, meat, cheese, sautéed onions/mushrooms in the microwave
Press the appropriate timer button:
1 sandwich Timer Button #1
2 sandwiches Timer Button #2
Bring the 2nd slice of Texas toast down from the toaster
Steakhouse Aioli Sauce: Use a condiment spatula to apply ¾ oz. Aioli sauce
Place dressed crown on top of sautéed onions/mushrooms
Use square wrapping method to wrap the Steakhouse Patty Melt
