1. Place the peppers in a colander. Allow to drain. Place on paper toweling. Pat the peppers as dry as possible.
2. In small batches, separately place the roasted red peppers, kalamata and green olives in a food processor fitted with a metal blade. Pulse-chop to a medium-coarse consistency. Be careful not to overchop. Place in a stainless-steel mixing bowl.
3. Add the parsley, olive oil, granulated onion and garlic and black pepper. Mix together using a rubber spatula. Season to taste with salt. Place in a covered storage container, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
*Available through the retail market.
1. Heat the oil in a sauce pan. Add the onions and garlic. Sauté until the onions are translucent. Season to taste with salt and pepper. Add the white wine and vegetable base. Bring to a simmer. Reduce by 1/3. Add the Alfredo sauce, Parmesan cheese, heavy cream, mustard and black pepper. Mix thoroughly.
2. Bring to a simmer over low heat. Simmer 3-4 minutes. Season to taste with salt and pepper. Allow to cool. Transfer to a covered storage container. Label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
1. Separate the thin slices of beef into individual pieces. Divide into 8 oz. portions. Place side by side in a storage container in a single layer. Cover and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
2. Heat 1 5-lb. bag of Italian au jus gravy (au jus comes with the beef) and 3 Tbsp. of Italian seasoning to 160°F. Whisk until blended. Hold at 120°F. Dunk the beef in the gravy for 15-30 seconds. Don’t leave the beef in the gravy too long to avoid curling and drying out the natural moisture. Using a repeated dunking process will flavor and fortify the gravy.
1. Open the bun, leave it attached and hinged at the bottom. Spray the inside of the bun with the cooking spray. Place the bun, oiled-side down, on a heated flat-griddle. Grill until golden-brown.
2. Place 2 tsp. of canola oil in a heated, nonstick sauté pan. Add 3/4 oz. each of red, yellow and orange peppers strips. Toss pan over medium-high heat. Season to taste with salt and pepper. Sauté until caramelized and just warmed through. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.
3. Place 8 oz. of beef in the gravy just long enough to warm and make it wet, about 15-30 seconds. Immediately remove the beef from the gravy. Stack down the center of the bun. Ladle 1 1/2 oz. of gravy over the top of the warmed beef.
4. Sprinkle 1 1/2 oz. of provolone cheese over the top of the beef. Place under a heated salamander to melt the cheese. Sprinkle 1 oz. of tapenade over the top of the beef. Spread the peppers out on top of the tapenade. Drizzle 1 Tbsp. of Parmesan grain mustard sauce over the top of the peppers. Sprinkle 3/4 oz. of pickled red onions on top of the sauce. Place on a warmed serving plate.