Sous Vide Philly Cheesesteak
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 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)
Set the Anova Sous Vide Precision Cooker to 185°F (85°C).
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.
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.
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.
Slice the rolls in half lengthwise. Top with cheese and place in the oven. Bake until cheese is melted, about 2 minutes.
Add steak, peppers, and onions to rolls. Serve.