This Sous Vide Steak Sandwiches post is sponsored by Everywhere Agency on behalf of FoodSaver®; however, all thoughts and opinions expressed are my own.
Loaded with tender steak and melty cheeses, these Sous Vide Steak Sandwiches are a favorite in our house!
Have I ever mentioned my costume bin? That’s right. I have a costume bin. It’s stacked in the basement storage room alongside the Christmas decorations and spare serveware. And when I say bin, I mean bin. It’s a huge container full of all sorts of random costume accessories. There’s an 80’s rocker wig and a random tri-cornered pirate’s hat. There’s a wolf mask and a monk’s tunic. Oh, and how could I forget the single white sparkly glove that lights up? Whenever I come across random costume pieces, I toss ’em in the bin. I figure Robbie will love to play with them all one day! (Of course, much to Laura’s chagrin, I find a surprising number of occasions to pull out the costume bin for my own personal use.)
But one costume that I don’t have in that bin? A magician’s hat and wand. I do have a vampire cape that I could probably repurpose, but no hat or wand. And I really wish I did! This past weekend, I felt the need to dress as a magician…and Laura actually encouraged this one! (Well, encourage might be a strong word…) I’ve gotten into sous vide cooking lately, and I decided to try my hand at cooking a London Broil sous vide style. London Broil (also called Top Round steak) is a very lean cut of meat, so it benefits from a long, slow cooking process. And that makes it perfect for sous vide style cooking!
So where does the magician part come in? Laura stole one bite of the London Broil as I was slicing it up, and she was like “You just turned London Broil into tenderloin.” And you know what? She was kinda right! This London Broil was incredibly tender, and it totally reminded me of the tenderloin that we make for the holidays every year! And London Broil is almost always on sale at one of our local grocery stores, too. Bonus!
Have you tried your hand at sous vide style cooking? If not, you should! Seriously. Sous vide (which translates from French as ‘under vacuum’) involves cooking vacuum-sealed food in a pot of water at a very specific temperature. Have you ever wondered how to cook a perfect steak? *raises hand* Sous vide makes it easy because you just set the temperature of the water to the temperature for the desired degree of doneness. For example, I found 134°F led to a London Broil that was cooked to a perfect medium doneness. Essentially, the steak was cooked in 134°F water until the center reached 134°F. Makes sense, right? And the long cooking time helps tenderize a cut of meat that has a reputation of being a bit on the tough side.
One key part of sous vide style cooking is the vacuum-sealed bags. And that’s where FoodSaver® Sous-vide Vacuum Seal Bags come in! We’ve been big FoodSaver® fans for a long time, and we use the FoodSaver® FM2000 Vacuum Sealing System. I remember picking up our FoodSaver® at Target one of the first months after we moved up here. We were having a problem will all of our frozen food getting freezer-burnt in our new freezer, so we decided to start vacuum-sealing our food before freezing it. And it made a huge difference! No more frost!
We often buy in bulk as it saves money in the long run. Whenever we do, we just come home and vacuum-seal everything in smaller packages. And because the FM2000 system pulls all of the air out of the bag, it makes it much easier to organize the freezer. We actually do this both for uncooked meat as well as cooked foods. In fact, every Fall, I make a bunch of smoked brisket and pulled pork, and we vacuum-seal it all in smaller bags that are perfect for 2-night portions. Upstate New York winters are cold, but eating a pulled pork sandwich or smoked brisket tacos makes us at least feel warm…almost!
But now we’ve found another way to use our FM2000 system – sous-vide cooking! Once vacuum-sealed, the sous-vide bags are completely airtight which leads to consistent cooking results. And the bags are strong, too! They have a multi-layer construction, so they’re very resistant to tearing or puncturing. In fact, I needed a kitchen knife to slice open the bag once the London Broil was done!
Oh, and you can actually prep your food, freeze it and then put it straight from the freezer into the pot for sous-vide cooking. How easy is that!? Talk about meal prep! Just let your food cook away while you’re off doing errands or at work, and then you have a super tasty meal that night with little to no effort! (The sous-vide bags are safe for fridge, freezer or microwave.)
Sous Vide Steak Sandwiches
Speaking of little to no effort, these Sous Vide Steak Sandwiches are amazing! As I mentioned earlier, I grabbed a London Broil at our local butcher shop, and I was curious to see how this cut of beef worked when cooked sous-vide style. Let’s cut to the chase here. It not only worked, but it was incredible! As we were sitting there eating our Sous Vide Steak Sandwiches, Laura noted that we definitely need to keep this recipe in mind for company. The prep can be done in advance, and it’s a super easy recipe to make. Perfect for when company is in town!
For these Sous Vide Steak Sandwiches, I started with long sub rolls and then layered on the sliced London Broil along with a mix of cheeses. Oh, and how can I forget the horseradish mayo!? This easy condiment took these Sous Vide Steak Sandwiches to a whole new level!
Have I convinced you to try sous-vide style cooking yet? The FoodSaver® Sous-vide Vacuum Seal Bags (and the FoodSaver® FM2000 Vacuum Sealing System) are 15% off at Target for the month of July. The sale is both in-store and online, so I encourage you to head off to Target and pick up the FM2000 as well as the sous-vide bags. And then
walk run home to make these Sous Vide Steak Sandwiches! Enjoy, friends!