PHILLY CHEESE WRAPS
Source: Kraft Foodservice
Yield: 60 servings

TRIAL RECIPE (FOR 1 SERVING):
1 1/2 oz. (1/4 cup) onions, thinly sliced
1 oz. (1/4 cup) red or green peppers, cut into strips
1 tbsp. oil
2 oz. roast beef, thinly sliced
1 flour tortillas (10 inch), warmed
1 tbsp. Durkee hot sauce*
1 oz. (1/4 cup) Kraft Chedasharp pasteurized process American cheese shred

FULL RECIPE (FOR 60 SERVINGS):
6 lb. 4 oz. (1 gallon) onions, thinly sliced
3 lb. (1 gallon) red or green peppers, cut into strips
5 oz. (2/3 cup) oil
7 lb. 8 oz. roast beef, thinly sliced
60 flour tortillas (10 inch), warmed
2 lb. (3 1/3 cups) Durkee hot sauce*
3 lb. 12 oz. (1 gallon) Kraft Chedasharp pasteurized process American cheese shred

Preheat flat top griddle at 375 degrees F.

Saute onions and peppers in oil on griddle until tender-crisp. Place in full steam table pan to keep warm until ready to use. (Use half-size steam table pan for trial recipe.)

For each serving:
Heat 2 oz. roast beef on griddle for 1 minute or until heated through.

Top 1 tortilla with 1 oz. of the pepper mixture, roast beef, about 1 Tbsp. of the hot sauce and 1/4 cup of the process cheese shred. Fold sides of tortilla toward center; roll up tightly. Cut diagonally in half to serve. Serve immediately.

*TIPS:
For a milder flavor, omit hot sauce.

For a tangy version, substitute A.1. Original Steak Sauce for the hot sauce.