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Meal Part

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Ethnic Cuisines

Health Considerations





Smokey Chipotle Beef Dipper

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Nutrition Facts

Serving Size: 8 oz (227 g )
Amounts Per Serving
Calories 370
Calories from Fat 60
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2.5g 12%
Trans Fat 0g  
Cholesterol 70mg 23%
Sodium 1920mg 80%
Potassium 640mg 0%
Total Carbohydrate 43g 14%
Dietary Fiber 2g 9%
Sugars 4g  
Protein 33g  
Vitamin A 0% Vitamin C 4%
Calcium 4% Iron 30 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 12 Servings
Serving Size: 8 oz


Amount Ingredients
3 cups Custom Culinary® PanRoast® Brown Gravy, Prepared, Hot
2 Tbsp. Custom Culinary® Master's Touch® Chipotle Flavor Concentrate
12 ea. French Baguette Roll, Sliced 90%
60 oz. Roast Beef, Shaved
12 oz. Red and Yellow Onion Mix, Caramelized

Recommended Products: 1764 PanRoast® Brown Gravy Mix, 5204 Master’s Touch® Chipotle Flavor Concentrate


  1. In a small sauce pan over medium high heat, blend prepared PanRoast® Brown Gravy with Master's Touch® Chipotle Flavor Concentrate, reduce heat and simmer 3-5 minutes to fully infuse the flavors. Remove from heat and hold warm.
  2. Place 1 ea. French Bread on a plate and fill with 5 oz. roast beef.
  3. Top with 1 oz. of caramelized onions
  4. Serve with a 2 oz. side of Chipotle Brown Gravy for dipping or drizzle on sandwich.

Chef's Tips

Substitute Shaved Turkey Breast, Corned Beef, Pastrami or Grilled Chicken Breast for the Roast Beef. For a other gravy flavor options substitute Masters Touch® Chipotle Flavor Concentrate with Ancho, Roasted garlic, Southwest or Sriracha Lime Flavor Concentrates. Add julienne strips of colored bell peppers to the caramelized onions for a Fajita Style version.

Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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