TYSON FOODS, INC. TRADEMARKS AND REGISTERED TRADEMARKS ARE OWNED BY TYSON FOODS, INC. OR ITS SUBSIDIARIES.
Steak and Poblano Bowl Recipe
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.
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 |
Sub-Recipe Ingredients
Poblano & Onion Beef
Yield – 15 EA.
| 1 SERVING | SUB-RECIPE INGREDIENTS |
| 1 CU. | Onions, Sliced, Carmelized |
| 1 CU. | Peppers, Poblano, Whole, Sliced |
| 2.5 LBS. | AdvancePierre™ Fully Cooked Seasoned Sliced Beef |
| 2 TSP. | Steak Seasoning |
Sub Recipe Ingredients
Fire Ranch Sauce
Yield – 16 OZ.
| 1 SERVING | SUB-RECIPE INGREDIENTS |
| 12 OZ. | Dressing, Ranch, Low Fat, Prepared |
| 4 OZ. | Hot Suace |
Directions
Step 1: Cook yellow Spanish rice according to manufactures instructions and reserve.
Sub-Recipe Directions
Poblano & Onion Beef
Step 1: Day before service, thaw sliced beef steak under refrigeration.
Step 2: Day of service, preheat oven to 350° F.
Step 3: Place sliced beef, carmelized onions and sliced poblano peppers into a 2 in. hotel pan.
Step 4: Mix all ingredients together until well combined.
Step 5: Cover 2 in. hotel pan with foil and place into oven.
Step 6: Heat for 20-22 minutes or until the internal temperature reaches 145°F.
Step 7: Drain off excess liquid after cooking and hold covered in warmer until ready to build bowls.
Fire Ranch Sauce
Step 1: Place all the ingredients into a mixing bowl.
Step 2: Mix all ingredients together until well combined.
Step 3: Remove from mixing bowl and use 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.
PLATING DIRECTIONS
1. In a serving bowl, place prepared yellow Spanish rice into the center of the bowl.
2. Top yellow Spanish rice with poblano & onion sliced beef and shredded cheese.
3. Drizzle the entire bowl with fire-ranch sauce.
4. Place Pico de Gallo onto one side of the bowl.
5. Serve as needed.
Recipe Tags
Application Uses
MEAL
CUISINE
MAIN INGREDIENTS
SEGMENT
