Nothing balances comfort and decadence quite like our new Ribeye Steak Sandwich! Basically a handheld version of the steakhouse favorite, it features melt-in-your-mouth tender slices of steak, drizzled with vibrant horseradish cream sauce, stacked on a soft and chewy hoagie roll then finished with a side of roasted broccoli.
Meal Card: Ribeye Steak Sandwiches
Ingredients
- 1-2 packages prime rib
- 1-2 packets creamy horseradish
- 1-2 packages broccoli
- 2-4 hoagie rolls
Directions
1) Place hoagie rolls on top of Suvie to thaw. Place the creamy horseradish sauce in a bowl of warm water to thaw or in the fridge to thaw if scheduling this cook
2) Do not open the prime rib package. Place prime rib steak into a Suvie pan and cover completely with water. Place prime rib in the Bottom Zone of Suvie.
3) Before opening, gently tap broccoli on the counter to break up. Open broccoli and add to a Suvie pan. Season with 1 tbsp olive oil, 1/2 tsp salt and freshly ground pepper (for 4 servings, use 2 tbsp olive oil and 1 tsp salt).
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Sous Vide at 130°F for 30 minutes
Top Zone: Reheat at 250°F for 30 minutes
5) When the cook is complete, remove prime rib from Suvie and set aside to rest. Pour off water from pan and wipe dry.
6) Remove the hoagies from their packaging and add to the now dry pan. Return pan to the bottom zone of Suvie. Confirm 4 minute broil time for rolls and broccoli.
7) While the rolls and broccoli are broiling, remove prime rib from packaging, reserving the liquid from the packaging in a small bowl. Thinly slice prime rib.
8) After the broil, divide the prime rib between rolls and top with the creamy horseradish sauce. Divide sandwiches between plates with broccoli and serve with reserved au jus for dipping.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 920, Total Fat 44g, Total Carbohydrates 59g, Total Sodium 1530mg, Total Protein 65g.
