Steak Sandwich

Directions

Set sous vide cooker to 130 degrees. Generously season the steak with salt and pepper. Place steak in zipper lock bag with butter, 1T of olive oil and garlic. Seal the bag using the water immersion technique. Place the bag in the water bath and set timer for 1 ½ hours for medium-rare.

Place a sauté pan over medium-heat and add 1T of olive oil. Add onions and sprinkle with salt. Let onions cook down for 5 minutes then add 1t of balsamic vinegar and cook for an additional 5 minutes.

Heat sauté pan over medium-high heat. Slice hoagies lengthwise, spread butter on the inside of the hoagie rolls. Place the rolls butter side down in heated pan. Cook until they have a light golden-brown sear.

Mix mayo, sour cream, horseradish, and Worcestershire sauce in small bowl to make the horseradish cream sauce. Season with salt and pepper to taste.

Once ribeye’s are cooked remove them from the bag. Heat 1T olive oil over high heat in a heavy pan. Sear steak, about 1 minute per side. Transfer to a cutting board and let rest 5 minutes. Once steaks have rested slice them into thin strips.

To assemble the sandwiches, spread horseradish sauce on the bottom half of each bun. Place a layer of the steak strips and a layer of onion on top of the steaks. Top with 2 slices of provolone cheese on each sandwich. Keep the sandwich open and place under a broiler for 2 minutes or until cheese is melted.