- 1 1/4 pound Petite Sirloin
- 1 Red Bell Peppersliced
- 1 Green Bell Peppersliced
- 1/2 Sweet Onionsliced or diced
- 8 ounces Mushroomssliced
- to taste Salt and Pepper
- 2 tablespoons Olive Oil
- 1 slice per sandwhich Harvarti CheeseCan be substituted with Provolone or another type of cheese that melts easily
- 3 Bolillo Rolls
This cheesesteak is easy a quick, easy to make dinner that is sure to please the whole house. It’s made with a sirloin meat, a ‘petite sirloin’ to be exact. Truth be told I’d never heard of a ‘Petite Sirloin’. I’ve googled it and found very little information or recipes but the grocery store I shop at often has them on sale; buy one, get two free I couldn’t resist. I’ve found that this meat tastes slightly different from most sirloin steaks that I buy, however it’s still tastes awesome and the meal uses are for the petite sirloin are endless. The packages are no smaller than 3 or 4 pounds each.
The Anova Sous Vide has spoiled me. It’s changed my expectations when I cut into a piece of meat and it definitely kicked up what I envisioned when I thought about what I wanted to see, taste and hear when I bite into a cheesesteak. Because I’m cooking through water immersion the sirloin I use is a perfect medium rare and the seasoning is perfect. The veggies are still crisp on the sandwich roll and the cheese is one of my choosing. This cheesesteak is done “Becky Style” and I guess that makes me a food snob and I guess I am; I’ll embrace that ‘insult’.
My cheesesteak is tasty with the veggies that I love and the cheese’s that I choose to use taste awesome and melt beautifully. The roll is soft as a pillow. Every bite I take I taste everything and it is a small piece of heaven.
Add water to your Sous Vide pan being sure to fill it high enough to cover the package of petite sirloins. Turn on your Sous Vide and set the temp to 129F or 53.5C.
If you have a vacuum sealer place the meat into a bag, NAKED. If you don't have a vacuum sealer place the meat in a ziplock freezer bag and fadd water to your kitchen sink until it's about 1/4 full. Slowly lower the bottom of the ziplock with the sirloin into the water pushing it down until just the top inch of the bag is above the water. Now zip the bag up (while it's still in the water). Most of the air should be out of the bag.
Now place the water tight bag into container with the heated/heating water. Set the timer for 60 minutes or more. Remember, since we're using the Sous Vide it is impossible to over cook the meat to anything beyond medium. I wouldn't recommend cooking it for more than 3 or 4 hours because while you can't over cook the team, you can definitely change the texture/grain.
Prepare the veggies
Time has passed, so now what?
About 20 minutes before you want to eat take the Petite Sirloin out of the hot water bath. Bring out your large cooking skillet, add a few tablespoons of olive oil and turn the burner to a high heat.
Remove the meat from the vacuum sealed bag. Do not get queazy looking at it... I know it looks gray and as appetizing as a shoe, just trust me here. Liberally season it with salt, pepper and whatever other type of seasonings you like. Personally I prefer the less is more method, but everyone isn't me - so what do you like?? Add it now.
The skillet should be plenty hot now so lets sear the meat for 30 seconds to 1 1/12 minutes on each side. Now it's looking good enough to eat, right? Set the meat aside on a plate to rest for a few minutes.
5 to 10 minutes
Sauté the Vegetables
Reduce the heat of the skilled to medium and add the vegetables. Mix them up every few minutes until they reach your desired doneness. I like my peppers to still have a crack to them after they're cooked, so my vegetables may only be in the skillet for 5-7 minutes. If you like your peppers to be less firm you'll want to add time to your cook.
When they're ready take off the heat and set to the side.
Pulling it all together
Put the sliced meat into the skillet and set the temp to a medium heat. Separate the meat into three piles, then add some of the vegetables over the meat. Place a piece of cheese over each pile and place a lid on the pan. Remove the pan from the heat.