6" Philly Cheesesteak Sub

Nutrition Facts

Serving Size 1 EACH

Calories 477

Calories from Fat 2.1

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

Amount/Serving

%DV*

Total Fat 31.1g

48%

Sat. Fat 10.4g

- - -%

Trans Fat 0.2g

Cholesterol 79.4mg

- - -%

Sodium 836.1mg

36%

Amount/Serving

%DV*

Tot. Carb. 35.8g

11%

Dietary Fiber 1.6g

Sugars 4.2g

Includes 2.1g Added Sugars

Protein 24.2g

Vitamin D - 0.2mcg - 0%

Calcium - 257.1mg - 26%

Iron - 2.1mg - 27%

Potassium - 263.8mg - 6%

INGREDIENTS: SLICED BEEF STEAK (beef, water, dextrose, sodium phosphate, modified corn starch, salt, autolyzed yeast, hydrolyzed corn protein, coated with: dextrose, sodium citrate, salt, caramel color, sodium diacetate, spices, flavoring (garlic & onion powder), paprika, hydrolyzed corn protein, maltodextrin, grill flavor (from sunflower oil), modified corn starch, corn syrup solids, natural smoke flavor, guar gum. ), WHITE HOAGIE ROLL (enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, sugar, yeast, salt, soy bean and or cottonseed oils, calcium propionate, (preservative). corn flour, dough conditioners (ammonium sulfate, datem, azodicarbonamide, l-cysteine). monocalcium phosphate (leavening). ), PEPPER JACK CHEESE (monterey jack and american cheeses (milk, cheese cultures, salt, enzymes), water, cream, sweet red bell peppers, jalapeno peppers, salt, sodium phosphate, sorbic acid (preservative), added color, natural flavor contains: milk ), MAYONNAISE (soybean oil, whole eggs, egg yolks, water, distilled vinegar, salt, sugar, dextrose, lemon juice concentrate, calcium disodium edta (used to protect quality), natural flavors. allergen\diet list: contains egg. ), FRESH RED ONIONS, FRESH GREEN PEPPER

ALLERGENS: Milk, Eggs, 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.