Make the most delicious, delectable Philly Sandwich ever by cooking Skirt Steak for 18 hours! It’s easy by cooking sous vide, then finishing with a super hot, quick sear
1.5 lb outside skirt steak
2 TBS high temp oil such as grapeseed oil, divided
2 tsp Melissa’s Garlic Blend
1 TBS Melissa’s Woo Woo Sauce
1/2 TBS liquid beef base concentrate
1 green bell pepper, julienne sliced
1 medium yellow onion, julienne sliced
1/2 tsp Melissa’s Grillin’ Shake
Prepare an immersion circulator water bath to run at 127 degrees. Cut skirt steak into roughly 5-6″ pieces. Season with Garlic Blend. Place in vacuum bag with beef concentrate and Woo Woo sauce. Vacuum seal and place into water bath for 18 hours.
As you get ready to serve, sauté onions and peppers for 6-7 minutes, or until softened. Add garlic and cook another 2-3 minutes. Set aside.
Heat a cast iron pan over medium high heat. Remove skirt steak from bag and pat dry. Lightly season with Grillin’ Shake, if desired. Coat pan with high temp oil, then sear each piece of skirt steak, around 1-2 minutes per side. Don’t crowd pan so you can keep the temp up and sear only until browning occurs. Remove steaks and slice against the grain.
Open hoagie buns. Toast if desired. Place provolone cheese on bottom, then top with meat and sautéed pepper-onion mixture. Serve.
May also be put on slider buns for snacks for a group of people.