Sous Vide Philly Cheesesteak

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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 185 F / 85 C
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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.

Ingredients for 4

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 185°F (85°C).

  • Step 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.

  • Step 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

    • Step 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.

    • Step 2

      Slice the rolls in half lengthwise. Top with cheese and place in the oven. Bake until cheese is melted, about 2 minutes.

    • Step 3

      Add steak, peppers, and onions to rolls. Serve.

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185 F / 85 C Recipe Temp
Recipe Time
Prep Time