Combi Oven Cheesesteaks
Sharee
August 19, 2021
You can cook all of the ingredients for these cheesesteaks using the all-in-one Anova Precision Oven from start to finish.
The sous vide and steam features of the oven help to make sure the steak is tender and juicy, while the convection roast gets the veggies crisp and caramelized.
Serves
4
Prep Time
00:20
Cook Time
02:10
5 (1)
447
Ingredients
1 Tbsp
kosher salt, plus more to taste
1 Tbsp
freshly ground black pepper
1 Tbsp
garlic powder
1 Tbsp
onion powder
1 tsp
dried dill
1 tsp
dry mustard
1 tsp
ground coriander
1 (1 1/2-pound)
skirt steak
1 Tbsp
Worcestershire sauce
1
green bell pepper, thinly sliced
1 small
white onion, thinly sliced
1 Tbsp
grapeseed or extra-virgin olive oil
8 deli slices
provolone cheese
4
hoagie rolls, split
Mayonnaise, for assembly
Shop Sous Vide Cookers
Precision® Cookers
Perfect results in a few simple steps.
Steps
1. Preheat Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 130°F
Heat: Rear
2. Make Steak Seasoning
In a small bowl, whisk together the salt, pepper, garlic powder, onion powder, dill, mustard, and coriander.
3. Season The Steak
Rub half of the seasoning mix over both sides of the steak. Make sure to rub it well into the steak. Place on a rimmed sheet pan.
4. Cook Steak
Rack
Transfer to the oven and cook until the steak reaches medium-rare, 2 hours.
Sous Vide Mode: On
Steam: 100%
Temp: 130°F
Heat: Rear
02:00 Timer
5. Slice Steak
Cover and let rest for 5 minutes, and then slice the steak into thin strips across the grain.
6. Season the Steak Again
Sprinkle the remaining seasoning mixture, along with the Worcestershire sauce, over the steak, and toss to coat.
7. Adjust the Oven for Cooking Vegetables
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear
8. Prep the Vegetables
Place the peppers and onions on a second baking sheet and toss with the grapeseed oil.
9. Cook Vegetables
Rack
Transfer vegetables to the oven and cook until just tender, 5 minutes. If you’d like your steak cooked further than medium-rare, add the slices to the sheet with the vegetables and return to the oven for an additional 3 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear
00:05 Timer
10. Keep the Oven On
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear
11. Add Cheese Slices
If you haven’t already, add the steak to the sheet with the vegetables and toss together. Top with the cheese.
12. Melt Cheese
Rack
Place the pan of steak, vegetables and cheese back into the oven. Cook until the cheese has melted, 2 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear
00:02 Timer
13. Keep the Oven On to Toast Rolls
Rack
Remove the pan with the cheesesteak mixture from then oven. Place the hoagie rolls, cut-side-up, on the rack and toast until golden brown, 2 to 3 minutes. (Depending on the sugar content in your rolls, they could take more or less time to toast; keep an eye on them.)
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear
00:02 Timer
14. Assemble
Spread mayonnaise on both sides of the toasted rolls. Top with the cheesesteak mixture and serve immediately.
4 Comments
Justin Yin
This recipe automatically set the temperature to 480 from 131. I thought I could let it cook longer while I was working on other stuff. Came back to charcoal.
1y
A
Anova Culinary
oh no! We will take another look at that stage transition so it doesn’t automatically increase like that.
1y
Anova Food Nerd
Awesome recipe! I used left over strip steak and Kraft cheese and it came out amazing.
3y
B
Barry DeLapp
This recipe sounds delicious but does not resemble a “Philly Cheesesteak” at all.
4y
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