Steak Sandwich

Nutrition Facts
Serving Size 1 each
Calories 324
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 13.7g
34%
Tot. Carb. 32.8g
25%
  Sat. Fat 4.5g
17%
  Dietary Fiber 5g
15%
  Trans Fat 0.1g
 
  Sugars 2.2g
 
Cholesterol 34.9mg
 
Protein 19.7g
 
Sodium 741.9mg
49%
 
 
Protein   35%
  • Carbohydrates   25%
  • Total Sugars  
  • Fat   34%
  • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   13%
  • Sodium   49%
  • Calcium   9%
  • Iron   14%
  • Potassium   7%
  • INGREDIENTS:  PHILLY BEEF (beef, water, salt, dextrose, onion powder, sugar, soybean oil, autolyzed yeast, spice extractive, natural flavors, disodium inosinate and disodium guanylate, garlic powder, maltodextrin, citric acid, caramel color, beef stock, yeast extract, gum arabic, not more than 2% silIcon dioxide added to prevent caking. Contains sulfites. May contain sodium phosphates, corn protein, corn syrup, sodium citrate, caramel color, sodium diacetate, guar gum, spices and flavors), French Coney Roll (MALTED FLOUR (unbleached, unenriched flour), WATER (water), HARD ROLL BASE (salt, vegetable shortening (palm oil), dextrose, sugar, wheat starch, dough conditioner (calcium sulfate, ammonium sulfate, wheat flour, salt, calcium peroxide), mono and diglycerides, monocalcium phosphate, DATEM, contains 2% or less of each of the following: ascorbic acid, soybean oil, L-cysteine, enzymes), DRY YEAST (yeast, sorbitan monostearate, ascorbic acid)), CHEDDAR CHEESE SAUCE (water, cultured milk and skim milk, canola oil, food starch-modified, contains less than 2% of salt, natural flavors (contains yeast extract), disodium phosphate, autloyzed yeast extract, sodium citrate, sodium caseninate, corn syrup solids, cellulose gum, acetic acid, annatto and paprika extracts (color), mono and diglycerides, citric acid, spice extractives, enzymes), GREEN PEPPERS (green peppers), YELLOW ONION (yellow onion), Au Jus (WATER (water), BEEF SOUP BASE (roasted beef and beef stock, salt, hydrolyzed corn protein, hydrolyzed corn gluten, corn starch, caramel color (class 1), sugar, contains 2% or less of yeast extract, onion powder, garlic powder, beef extract, spice, corn syrup solids, natural flavors, disodium inosinate, disodium guanylate, lactic acid, thiamine hydrochloride, calcium lactate, xanthan gum.* except for the small amount naturally occurring in the hydrolyzed corn protein, hydrolyzed corn gluten, and yeast extract.), BROWNING SAUCE (caramel color (sulfites), water, vegetable base (water, carrots, celery, cabbage, onion, parsley, turnips, parsnips), less than 2% of: spices, salt, sodium benzoate as a preservative ), BLACK PEPPER (black pepper)), BUTTER ALTERNATIVE (liquid and hydrogenated soybean oil, contains less than 2% of salt, sunflower lecithin, natural flavor, beta carotene (color)), Union Meat Rub (KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER (course grind black pepper ), LAWRY'S SEASON SALT (salt, sugar, spices (including paprika and turmeric), onion, cornstarch, garlic, tricalcium phosphates (prevents caking), natural flavor, paprika, oleoresin (for color).), GARLIC POWDER (garlic powder), PAPRIKA (paprika and silicon dioxide (added to make free flowing)), CAYENNE PEPPER (cayenne pepper))
    ALLERGENS:  Milk, Wheat, Soybeans
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.