Filet Mignon Cheesesteaks (Open Face)
Most Tender Cheesesteaks Ever!!
I put a nice slice of Beef Tenderloin in my Sous Vide Supreme @ 132° for 90 minutes.
Then sliced it up for Sammies, added some American Cheese & Hot Peppers on some small steak rolls with Steak Sauce on the rolls.
I gotta eat it with a fork, but I get more guts than roll this way!!
These things were Fantastic, and Mrs Bear loved hers too, but without the Hot Peppers. She's real glad to be home!!!!
Bear
One nice slice of Beef Tenderloin:
Set at 132° for 90 minutes in my Sous Vide Supreme:
Steak Sammy Sauce on the rolls:
Fresh out of the Hot Bath:
Slicing for Sammies:
All sliced up:
Lay the Filet Mignon out of each half roll:
Some American Cheese on each (didn't have any of my favorite Provolone):
Lay out some Hot Banana Peppers & Nuke just long enough to melt the cheese:
Most Tender Cheesesteaks Ever!!
I put a nice slice of Beef Tenderloin in my Sous Vide Supreme @ 132° for 90 minutes.
Then sliced it up for Sammies, added some American Cheese & Hot Peppers on some small steak rolls with Steak Sauce on the rolls.
I gotta eat it with a fork, but I get more guts than roll this way!!
These things were Fantastic, and Mrs Bear loved hers too, but without the Hot Peppers. She's real glad to be home!!!!
Bear
One nice slice of Beef Tenderloin:
Set at 132° for 90 minutes in my Sous Vide Supreme:
Steak Sammy Sauce on the rolls:
Fresh out of the Hot Bath:
Slicing for Sammies:
All sliced up:
Lay the Filet Mignon out of each half roll:
Some American Cheese on each (didn't have any of my favorite Provolone):
Lay out some Hot Banana Peppers & Nuke just long enough to melt the cheese:
