My quest for the ultimate cheesesteak – sous vide steak and homemade béchamel
I am on a quest to make the perfect cheesesteak
This is my second attempt at making the ultimate cheesesteak and I must say it was far better than my first attempt. But was it the ultimate cheesesteak? Let's find out!
Once again I started with a nice bone in ribeye steak that I seasoned with cayenne, salt and garlic powder. I vacuum sealed it and dropped it into sous vide at 132 degrees for almost three hours. When the time was up I put the ribeye on the grill for a fast sear. While the steak was on the grill I buttered the white bolillo roll and toasted it in a iron skillet. I also sautéed some onions as well.
Once the sear was done, I sliced the ribeye into very thin slices the best I could. I say the best I could because the steak was so tender it just wanted to fall apart. Once it was all cut up I tossed it in the now cool skillet that the onions were in and mixed the onions and steak together. On the toasted bun I smeared a layer of homemade béchamel cheese sauce made with provolone and cheddar cheese. Then I added the steak and onion combo, along with some more cheese sauce and an extra sprinkle of cayenne.
The results:
I must say cooking the steak sous vide is a major improvement. I am starting to think about changing the kind of steak because I think there may be better options.
I still think the seasoning can improve drastically but the onions are a must. As for the bread, I really like this style of roll so I may stick with it for now.
Now for the cheese, I really wanted to do it with a homemade cheese sauce but I am thinking of abandoning it for actual cheese, not saying I may revisit it depending on what happens with the cheese.
I will say this was a drastic improvement over the first one, but not the ultimate cheesesteak... yet.
Let me know what you all think of this attempt in the comments below. I hope you all are doing well and staying safe out there. I love you all!
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Comments (55)
This has got to be the world's most bougie cheesesteak! 🤣
Looks good, brother!
Thanks my friend! That is a dandy compliment but you haven't seen anything yet 😁
Bougie or dougie?
Looks great! I would definitely eat that! If you’re looking for another cut of meat, sirloin may be a good choice!
Thank you Elliot! I was pondering sirloin or NY strip
ooh NY strip would sound great as well
Delicious!
Thanks! It was definitely better than the first one.
Looks and sounds excellent! For me the ultimate beef flavor comes from outside skirt steak and texture for me is a really good chuck steak. I always marinate in "wheresyoursister" sauce. I really enjoy your efforts and I think a Nobel Prize is headed your way when its all said and done! The beef eating world is behind you sir!!
Kelly, thank you! I am looking for super tender with maximum flavor. I will forever use the name "wheresyoursister sauce" 🤣
I do not need a prize, having the love and support of you all is all I need.
The entire cheese steak eating world is waiting with anticipation for the ultimate choice! Love the journey!!
Looks beautiful!
On the Meat: I think Entrecôte works very good. Or maybe even a nice Sirloin.
I appreciate that Robin! What entrecôte? I am pondering a NY strip or sirloin
The Cut I know as Entrecôte comes from the Rib. But I think a good NY Strip would also go nicely.