Molecular Gastronomy Cheesesteak

Ingredients

This recipe uses molecular gastronomy techniques to create a deconstructed version of the classic Philly cheesesteak. The steak is cooked sous vide for a perfectly tender texture, and the cheese is transformed into a foam using a whipping siphon. The bread is replaced with a crispy potato chip, and the onions are caramelized using a blowtorch. We alse have the original recipe for Cheesesteak, so you can check it out.

• 8 oz (225g) beef sirloin 8 oz (225g) beef sirloin
• 1/2 cup (120ml) beef broth 1/2 cup (120ml) beef broth
• 1/2 cup (120ml) red wine 1/2 cup (120ml) red wine
• 1/2 onion, sliced 1/2 onion, sliced
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 cup (120ml) grated cheddar cheese 1/2 cup (120ml) grated cheddar cheese
• 1/2 cup (120ml) grated provolone cheese 1/2 cup (120ml) grated provolone cheese
• 1/2 cup (120ml) grated mozzarella cheese 1/2 cup (120ml) grated mozzarella cheese
• 1/2 tsp salt 1/2 tsp salt
• 1/4 tsp black pepper 1/4 tsp black pepper
• 1/4 tsp garlic powder 1/4 tsp garlic powder
• 1/4 tsp onion powder 1/4 tsp onion powder
• 1/4 tsp paprika 1/4 tsp paprika
• 1/4 tsp cayenne pepper 1/4 tsp cayenne pepper
• 1 large potato, thinly sliced 1 large potato, thinly sliced
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 620 kcal / 2595 KJ
• Fat: 47g (28g saturated)
• Carbohydrates: 10g (3g sugars)
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat sous vide machine to 130F (54C).
2. 2.
   Season the beef with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Place in a vacuum-sealed bag with the beef broth and red wine. Cook in the sous vide machine for 2 hours.
3. 3.
   In a small saucepan, heat the heavy cream and milk over medium heat until simmering. Remove from heat and add the cheddar, provolone, and mozzarella cheese. Stir until melted and smooth. Transfer to a whipping siphon and charge with 2 cartridges of nitrous oxide. Shake well and refrigerate until ready to use.
4. 4.
   In a large skillet, heat a small amount of vegetable oil over medium-high heat. Add the sliced onions and cook until caramelized, using a blowtorch to char the edges. Remove from heat and set aside.
5. 5.
   In a separate skillet, fry the potato slices in vegetable oil until crispy and golden brown. Drain on paper towels and season with salt.
6. 6.
   To assemble, slice the sous vide beef into thin strips. Place a few strips on a plate, top with the cheese foam, caramelized onions, and crispy potato chips.

Treat your ingredients with care...

• Cheese — Use high-quality, freshly grated cheese for the best flavor and texture.
• Beef — Make sure to season the beef well before cooking sous vide to enhance the flavor.

Tips & Tricks

• Use a mandoline to thinly slice the potatoes for even frying.
• Make sure to charge the whipping siphon with the correct amount of nitrous oxide for the best foam texture.
• Use a blowtorch to caramelize the onions for a smoky flavor.

Serving advice

Serve the cheesesteak immediately after assembling to prevent the potato chips from getting soggy.

Presentation advice

Arrange the beef strips, cheese foam, caramelized onions, and potato chips in an artful, deconstructed manner on the plate.