Sous Vide Philly Cheesesteak

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 0

  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 1

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

• Step 2

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

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