By Channel Segment

Steak and Poblano Bowl Recipe

Name: Steak and Poblano Bowl Recipe
Yield: Yield: – 15 EA.
Ingredients: Serving Amount – 1 EA. / 10 EA.; 1 SERVING 10 SERVINGS MAIN INGREDIENTS; ½ CU. 5 CU. Rice, Yellow, Spanish, Amarillo, Prepared, Cooked; 2.70 OZ. 27 OZ. Beef, Poblano & Onion, Prepared (Sub-Recipe); ¼ CU. 8 1/2 CU. Cheese, Blend, Shredded; 1.50 OZ. 15 OZ. Sauce, Ranch, Fire (Sub-Recipe); 1 TBSP. 0.625 CU. Salsa, Pico de Gallo, Prepared; 1 SERVING SUB-RECIPE INGREDIENTS; 1 CU. Onions, Sliced, Caramelized; 1 CU. Peppers, Poblano, Whole, Sliced; 2.5 LBS. AdvancePierre™ Fully Cooked Seasoned Sliced Beef; 2 TSP. Steak Seasoning; 1 SERVING SUB-RECIPE INGREDIENTS; 12 OZ. Dressing, Ranch, Low Fat, Prepared; 4 OZ. Hot Suace

Yield: – 15 EA. Servings

15 Ingredients

Seasoned sliced beef steak over Spanish Amarillo rice with fire-roasted poblano peppers, spicy ranch sauce and shredded cheese.

Ingredients

Serving Amount – 1 EA. / 10 EA.
1 SERVING 10 SERVINGS MAIN INGREDIENTS
½ CU. 5 CU. Rice, Yellow, Spanish, Amarillo, Prepared, Cooked
2.70 OZ. 27 OZ. Beef, Poblano & Onion, Prepared (Sub-Recipe)
¼ CU. 8 1/2 CU. Cheese, Blend, Shredded
1.50 OZ. 15 OZ. Sauce, Ranch, Fire (Sub-Recipe)
1 TBSP. 0.625 CU. Salsa, Pico de Gallo, Prepared

Bold, beefy and built to satisfy. Tender slices of seasoned steak are layered over vibrant yellow Spanish Amarillo rice with fire-roasted poblano peppers bringing a mild, smoky heat. Topped with spicy ranch sauce and melty shredded cheese, this bowl brings serious flavor. No fluff, just fork-ready comfort.

Directions

Cook yellow Spanish rice according to manufactures instructions and reserve.

Poblano & Onion Beef

Ingredients

1 SERVING SUB-RECIPE INGREDIENTS
1 CU. Onions, Sliced, Caramelized
1 CU. Peppers, Poblano, Whole, Sliced
2.5 LBS. AdvancePierre™ Fully Cooked Seasoned Sliced Beef
2 TSP. Steak Seasoning

Directions

Day before service, thaw sliced beef steak under refrigeration.
Day of service, preheat oven to 350° F.
Place sliced beef, caramelized onions and sliced poblano peppers into a 2 in. hotel pan.
Mix all ingredients together until well combined.
Cover 2 in. hotel pan with foil and place into oven.
Heat for 20-22 minutes or until the internal temperature reaches 145°F.
Drain off excess liquid after cooking and hold covered in warmer until ready to build bowls.

Fire Ranch Sauce

Ingredients

1 SERVING SUB-RECIPE INGREDIENTS
12 OZ. Dressing, Ranch, Low Fat, Prepared
4 OZ. Hot Suace

Directions

Place all the ingredients into a mixing bowl.
Mix all ingredients together until well combined.
Remove from mixing bowl and use as needed.
In a serving bowl, place prepared yellow Spanish rice into the center of the bowl.
Top yellow Spanish rice with poblano & onion sliced beef and shredded cheese.
Drizzle the entire bowl with fire-ranch sauce.
Place Pico de Gallo onto one side of the bowl.
Serve as needed.

Chef's note: Sauce can be made 1-5 days before service. Just store in a sealed container and hold in refrigerator until needed.

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