Philly Cheesesteak

Nutrition Facts

Serving Size 1 SANDWICH

Calories 528

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 30g

46%

Sat. Fat 11.6g

- - -%

Trans Fat 0.7g

Cholesterol 116.3mg

- - -%

Sodium 930.4mg

40%

Amount/Serving

%DV*

Tot. Carb. 25.8g

Dietary Fiber 1.3g

Sugars 4.8g

Includes 0g Added Sugars

Protein 39.3g

Vitamin D - 0.5mcg - 0%

Calcium - 293mg - 29%

Iron - 4.8mg - 59%

Potassium - 797.2mg - 17%

INGREDIENTS: RIBEYE STEAK (ribeye beef ), FRESH YELLOW ONION, CHEDDAR CHEESE SAUCE (whey, milk, canola oil, whey protein concentrate, sodium phosphate, maltodextrin, contains less than 2% of milk protein concentrate, salt, lactic acid, sodium alginate, mustard flour, worcestershire sauce (vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder, sugar, spices (contains celery), tamarind, natural flavor), sorbic acid as a preservative, cheese culture, milk fat, annatto and oleoresin paprika (for color), enzymes.), WHITE HOAGIE ROLL (enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, dough conditioner (salt, sugar, enriched wheat flour, dextrose, soybean oil, calcium strearoyl lactylate (CSL) and 2% or less of each of the following: malt powder (dried corn syrup, barley malt extract), diacetyl tartaric acid esters of mono-diglycerides (DATEM), mono- and diglycerides, ascorbic acid (vitamin C), potassium iodate, ethoxylated mono- and diglycerides, calcium sulfate, enzymes), yeast, soybean oil, yellow cornmeal, vital wheat gluten, hydrated distilled monoglyceride (water, monoglycerides and 2% or less of each of the following: preservatives propionic acid and phosphoric acid), calcium propionate. contains wheat.), PROVOLONE CHEESE (pasteurized milk, cheese cultures, salt, enzymes. contains: milk.)

ALLERGENS: Milk, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.