Sous Vide Steak Sandwiches
Equipment
- Small Bowl
- Cast Iron Skillet
- Sous Vide Immersion Circulator
- Cooking Container
Ingredients
For the London Broil
- 2 tsp garlic mashed
- 1/2 tbsp Kosher salt
- 1/2 tbsp black pepper
- 1/2 tbsp onion flakes
- 1/2 tbsp smoked paprika
- 18/2 tsp dried oregano
- 2-3 lb London broil 1 1/2" thick
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
For the Horseradish Mayo
- 1/4 cup prepared horseradish
- 1/4 cup mayonnaise
- 1/2 tsp garlic minced
- 1/2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sandwiches
- 6 large sub rolls
- salted butter room temperature
- 1/2 tsp Italian seasonings
- 1/4 tsp garlic powder
- 4 oz Gruyere cheese grated
- 4 oz sharp cheddar cheese grated
- 4 oz Monterrey Jack cheese grated
- parsley minced (optional garnish)
Instructions
For the London Broil
- Preheat sous vide cooker to 134°F.
- Using a small bowl, combine all ingredients except for beef, thyme, and rosemary. Rub mixture evenly over beef.
- Place beef, thyme, and rosemary in Foodsaver® Sous-vide Vacuum Seal Bag. Seal bag and place in the water bath. (Note: Sealed bags can also be refrigerated or frozen at this step for later use.) Ensure that the bag is entirely submerged underwater.
- Cook for 6-8 hours. (Note: If needed, add more water to make sure bag stays entirely submerged throughout cooking time.)
- Preheat the cast-iron skillet over high heat. Remove roast from bag and sear in a hot skillet for 45-60 seconds per side.
- Allow roast to rest for 10 minutes before slicing against the grain into very thin slices.
For the Horseradish Mayo
- Using a small bowl, whisk all ingredients together until well combined.
For the Sandwiches
- Preheat a large griddle or cast-iron skillet over medium heat.
- Butter the inside of the rolls and then sprinkle Italian seasonings and garlic powder on top. Add horseradish mayo, sliced beef and grated cheeses on top.
- Place sandwiches onto griddle and tent with a piece of foil. (The foil helps ensure that the cheese on top melts.)
- Cook for 6-8 minutes, or until cheese has completely melted.
- {Optional} Garnish sandwiches with minced parsley before serving.
