Sous Vide Philly Cheese Steak | Recipe by sousvidetools.com
Sous Vide Philly Cheese Steak
SOUSVIDETOOLS Sous Vide Philly Cheese Steak Beef sous vide steak, sous vide philly steak American
- COOK TIME: 1 hour
- PREP TIME: 5
- DIFFICULTY: Easy
- SERVES: 4
500g Wagyu sirloin steak (or just sirloin)
4 Part baked rustic bread roll
1 red onion
1 red pepper
1 green pepper
100g cheese grated (half a block)
1 tablespoon flour
Half teaspoon of ground Nutmeg
Milk to pour
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Showing sous vide isn’t just for fine dining Scott Eckersley serves up mouth watering Philly Cheese Steak. For more from Scott visit scottycookins.com and follow him on Instagram @scottycookins
- Place the steaks in a vacuum bag and vacuum seal
- Once done transfer to the water bath and cook for 1hr at 52c. This gives us time to make the sauce and accompaniments.
- Firstly the onions and peppers; dice into strips and pan fry in oil and butter until soft. Add half a beef stock cube by crumbling direct on to the veggies, stir through until combined and a slight sauce is formed coating the veg.
- For the cheese sauce we need to make a simple roux. To start melt the butter in a pan, sprinkle over the flour and stir until foaming, then add the milk gradually until a thick white sauce is made. Now add the cheese and nutmeg then stir until thick and sticky.
- Reading the packet instructions place the part baked bread rolls in the oven to crisp up and warm through just in time for the steak to end its cooking.
- Slice the steak into strips and place inside the pre cut bread rolls with the veg mix . Smother in that unctuous cheesy sauce before grilling on high for a minute to just catch the sauce for extra flavour.