Sous Vide French Dip
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 4
1 1/2 pounds top round steak
Kosher salt and freshly ground black pepper
1 cup beef stock
4 crusty hoagie rolls or demi baguettes
8 slices provolone cheese
Set the Anova Sous Vide Precision Cooker to 140°F (60°C).
Season the steak with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 4 hours.
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag. Let cool to room temperature and refrigerate for at least 2 hours. Reserve cooking liquid.
Using a meat slicer or sharp carving knife, thinly slice the steak.
In a large saucepan, bring the beef stock and reserved cooking liquid to a simmer. Add the sliced roast beef and simmer until heated through, about 2 minutes.
Toast the rolls. Top each roll with one quarter of the steak and two slices of cheese. Serve with the hot beef stock mixture on the side for dipping.