Cheesesteaks

Sharee
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
Cheesesteaks
0
94
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
Steps

1. Preheat Oven

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.
Make Steak Seasoning

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.
Season The Steak

4. Cook Steak

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.
Slice Steak

6. Season the Steak Again

Sprinkle the remaining seasoning mixture, along with the Worcestershire sauce, over the steak, and toss to coat.
Season the Steak Again

7. Adjust the Oven for Cooking Vegetables

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.
Prep the Vegetables

9. Cook Vegetables

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

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.
Add Cheese Slices

12. Melt Cheese

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

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, 3 minutes. (Depending on the sugar content in your rolls, they could take more or less time to toast; keep an eye on them.)
Keep the Oven On to Toast Rolls
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear
00:03 Timer

14. Assemble

Spread mayonnaise on both sides of the toasted rolls. Top with the cheesesteak mixture and serve immediately.
Assemble
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