Sous Vide Philly Cheesesteak

This easy recipe for Sous Vide Philly Cheesesteak is a great way to use leftover sous vide skirt steak or other thinly sliced roast beef. Plus, it provides a very rare excuse to use CheezWhiz. For this sandwich, onions and peppers are cooked in the Anova Sous Vide Precision Cooker for an hour.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 185F / 85C

Ingredients

• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/2 white onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 pound thinly-sliced cooked skirt steak or roast beef
• 4 soft hoagie rolls
• 8 slices Provolone cheese (or jar of Cheez Whiz)

Directions

1. Set the Anova Sous Vide Precision Cooker to 185°F (85°C).
2. Combine the red bell pepper, yellow bell pepper, onion, and olive oil in a large zipper lock or vacuum seal bag. Season with salt and pepper. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour.
3. About 5 minutes before the timer goes off, place the cooked steak in a zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath with the vegetables until warmed through, about 3 minutes.

Finishing Steps

1. When the timer goes off, remove the bags from the water bath. Remove the vegetables and steak from their bags. Heat oven to 400°F.
2. Slice the rolls in half lengthwise. Top with cheese and place in the oven. Bake until cheese is melted, about 2 minutes.
3. Add steak, peppers, and onions to rolls. Serve.