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!)

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Recipe Temp 140 F / 60 C
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This French Dip sandwich features sous vide top round steak. Top round is the most tender of the beef round meats, and is made even more tender when cooked for four hours in the Anova Sous Vide Precision Cooker.

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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140°F (60°C).

  • Step 2

    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.

    • Finishing Steps

    • Step 1

      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.

    • Step 2

      Using a meat slicer or sharp carving knife, thinly slice the steak.

    • Step 3

      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.

    • Step 4

      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.

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140 F / 60 C Recipe Temp
Recipe Time
Prep Time