Accidentally this a Chicago Beef sandwich yesterday (corrected today:) Here are my results! I fermented a homemade giardiniera for a week. Sous vide the sirloin flap, overnight, at 185. I live in NC, so I’ll just say that this is my take on the sandwich.
by Ruby5000
3 Comments
I would need the cheese melted more… But would smash either way. Great jorb
185?!? overnight?!? flap steak?!? SANDWICH?!?!
that seems really, really hot OP. is that temp correct?
Was it good? Would you do it again? What would you change? Do you know enough about authentic Italian beefs to compare? This isn’t much of an update lol