Written by: Brodie Porterfield
Flames are fun. Mesmerizing to gaze upon.
I’ve dedicated myself to the monumental task of preparing one sandwich per month, so now we embark upon my “17th of Sandwich” guest writer series for The Celebration Kitchen with this pyromaniacal variation on the classic cheesesteak for February 17th. After all, how better might we signify a new beginning than with fire, that glowing emblem of the origins of mankind.
Everybody knows that fire and sandwiches were basically invented simultaneously. Just think of the grilled cheese.
Sometimes I like to make projects eight times more complicated than necessary. Let’s just say the specific techniques I’ve chosen for applying heat to meat herein can be replaced with any number of more conventional methods.
That said, I have come to love the sous vide-and-sear combo for beef especially. It might be fair for some to call it overkill for a steak sandwich, but applied to steaks or other larger cuts, it’s nearly unbeatable for ease and accuracy. Thanks to my friend Joe for turning me onto it. Put the meat in a plastic bag, submerge the bag in a temperature-controlled circulating water bath for a few hours, remove the meat and sear it as hot and fast as possible to brown the outside. Done. If I can do this, you certainly can, and the results bring the steakhouse level results to your own kitchen.
- 4 Hoagie Rolls
- 1 LB Top Round (sliced thin at the butcher)
- 1 TBSP Worcestershire Sauce
- 1 TBSP Olive Oil
- Provolone Cheese (1 slice per sandwich)
- Horseradish Sauce (to taste)
- 1 tsp Steak Seasoning
- 1/3 of a Yellow Onion
For this edition, I put a little Worcestershire in the bag along with a touch of oil to make the sliced meat easier to pull apart after extracting it from the 130-degree bath. I heated the skillet outside over a chimney of coals, as it can otherwise smoke up the kitchen. Sear the beef for color only because it’s already up to temp thanks to the sous vide time. Toss it with a bit of steak seasoning in the pan.
Cut slits in the tops of hoagie rolls, and press the interior of the roll from the inside outward to create a little bread canoe to hold the ingredients. “Run a bead” of horseradish sauce along the bottom of the roll’s opening. Stuff with beef. Top with sauteed onions, then provolone. Broil to melt the cheese. Chips. Cold one.