Sous Vide Steak Sandwiches

Prep Time5 mins
Cook Time8 hrs 2 mins
Resting Time10 mins
Total Time8 hrs 17 mins
Course: Main Course
Keyword: London broil, sandwiches, sous vide, steak
Servings: 6
Author: David Dial

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.