Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Slice the corned beef brisket against the grain into 1/4" thick pieces. Then slice those into 3/8" strips. Place in a covered storage container and refrigerate for future service. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
Place 1 Tbsp. of olive oil on a heated flat griddle. Add 2 oz. of beef brisket, 1 oz. of peppers, 1 oz. of onions, and 3 oz. of beans. Cook until warmed through and the vegetables are browned and tender. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Season to taste with salt and pepper. Cook 12 oz. of fries in a deep fryer per package instructions. Place on a warmed serving plate. Place 2 oz. of marinara sauce around the fries. Place the brisket, peppers, onions, and beans on top of the fries. Sprinkle the cheese on top of the fries. Place in a salamander or oven to melt the cheese.