Beef and Pepper sandwich

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chopsaw

Epic Pitmaster
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Dec 14, 2013
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OFallon Mo.
Been buying whole eye rounds , cut in thirds , season with Canadian steak seasoning then vac packing and in the freezer . Works great for going from freezer to the SV pot .
EDIT 131 for 29 hours
I usually do this as a second meal , but this time took from the pot and built the sandwich .
Here's some a few pics ,
Got some peppers and onions goin ,
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Eye round out of SV . No reason to sear
20200509_184835.jpg

Sliced ,
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Cut the bread . I smash down the inside .
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Add some thin sliced Swiss on the bottom .
20200509_184113.jpg
Pile in some beef ,
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Then add some peppers and onions
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I had some beef broth with minced onions and garlic
in a simmer on the stove . Added the drippings from the bag and boiled
for a minute , then poured over the sandwich . That's why I put the cheese on the bottom .

Had some bag fries from the 360 and chowed down .

20200509_185524.jpg
This came out fantastic . Portion size was good too .
These always come out good , but this one was over the top .
Thanks for lookin .
 
Last edited:
Looks good.

Last one I did was Mississippi style in the SV. One of my favorite ways.

I too buy whole eye rounds. Its my go to jerky meat. I also cut it into thirds vac pack and freeze.
 
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Nothing like a hot sub run through the garden. You can never have too much sauted veggies. They go fast.
 
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You did it AGAIN. Pretty much exactly what I want to do before I had a chance to do it. Also plan to do a pork loin and broccoli rabe just like this.
 
LOL I meant to ask, temp and time on the eye?
Hmmm , I know I had that in there . Must have got caught up in an edit .
I did 131 for 29 hours . Usually do 24 . Not sure I noticed a difference , since it was sliced thin .
 
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I could easily see myself dipping a sammy or two into that broth and chowing down chop.

Point for sure
Chris
 
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