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+ servings

Course Main
Cuisine French
Prep Time 30 minutes
Cook Time 1 day 40 minutes
Servings 3 sandwiches
Calories 1039kcal

Ingredients

The Roast

  • 2 lb beef roast I used top sirloin
  • 1 clove garlic crushed
  • 1 bay leaf
  • 1/2 cup red wine
  • 2 cups beef broth

The Rest

  • 3 10 in crusty roll halved horizontally
  • 1/3 cup aioli I used roasted garlic
  • 2 large red pepper halved, seeds remove
  • 1 large spanish onion sliced into 1/8" strips
  • 1/4 cup butter
  • olive oil
  • 9 slices gouda cheese each slice split in half

Instructions

The Roast

  • Preheat your sous vide water to 140F
  • liberally season all sides with salt and pepper then sear all sides in a pan on medium-high heat- about 2-3 minutes per side
  • Place the roast in a ziplock bag, crush in a garlic clove and the add the bay leaf
  • Deglaze the pan with the red wine, then add the beef broth and simmer for a couple minutes
  • Allow the wine and broth to cool below 140F then add it to the bag with the roast.
  • Press out all the air and sous vide for 24 hours. cover your water as much as possible to minimize loss from condensation. Top up with hot water as needed.
  • When the roast is done, heat a pan with oil on medium- high
  • Remove the roast from the bag with tongs and pat dry on all sides, then sear again on the 2 big sides, 2-3 mins per side
  • While the roast sears strain the juices from the bag through a sieve into a measuring cup

The Rest

  • Roast the peppers cut side down for 30 minutes at 450F.
  • When the peppers finish, wrap them in tinfoil and let them sit for 10 minutes to steam the skins. After 10 minutes pull the skins off, then slice into 1/4" strips
  • Add olive oil to a large pan on medium heat, once shimmering melt in the butter and add the onions
  • Saute for 30-40 minutes on low to medium low, covered. Stir the onions every 5-8 minutes until caramelized a deep brown

Making the sandwiches

  • Turn on your broiler
  • Place the bread cut side up on a baking sheet. Spread the top piece with the aioli, pile the meat on the bottom liberally, then add peppers and onions then 6 gouda halves spread over the bottom pile evenly
  • Broil the sandwiches for 2-3 minutes or until the garlic side is toasted and the cheese is fully melted.
  • Place the lid on the sandwich, cut in half and serve with jus and a side of pepperoncinci

Nutrition

Nutrition Facts
Amount per Serving
Calories
1039
% Daily Value*
Fat
 
61
g
94
%
Saturated Fat
 
31
g
194
%
Trans Fat
 
1
g
Cholesterol
 
324
mg
108
%
Sodium
 
6265
mg
272
%
Potassium
 
1406
mg
40
%
Carbohydrates
 
19
g
6
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
92
g
184
%
Calcium
 
1516
mg
152
%
Vitamin C
 
280
mg
339
%
Vitamin A
 
4407
IU
88
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.