Reviewed: Oct. 21, 2009

Super yum! BAsed on what others said, I used 1 box Stove Top stuffing on the bottom by soaking the bread stuff and forming into a thin crust. I then put it under the broiler for 2 minutes to firm & crisp. No beer either, used drippings from the beef and beef broth, as suggested also. Due to the Stuffing, I lessened all spices, especially salt. I know I tweeked it a bit, but this recipe is AWESOME.

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GinaG

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Reviewed: Oct. 12, 2009

Wow! My teenage son is the pickiest eater, and loved this dish. I used artisan bread, cut it into cubes, sprayed the cubes with butter flavored oil and sprinkled garlic powder over it all. I then baked the cubes for about 20 minutes. I didn't have green peppers, so I used red and I'm glad I did. I also used 3 pounds of ribeye steak that I had just bought. Everyone loved the slightly sweet flavor. The cheese sauce absolutely made the dish. Leftovers heated up well the next day. I will be making this again!

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dpribula

Cooking Level: Expert

Home Town: Maplewood, Minnesota, USA

Living In: Lino Lakes, Minnesota, USA

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Reviewed: Sep. 22, 2009

I thought this was pretty good. My hubby said he would rather have an actual philly cheese steak. He wasnt big on the bread at the bottom but I liked it. I ended up using beef broth instead of beer just because of some of the reviews. I also sauteed some mushrooms with the peppers and onions. I thought this was a pretty creative recipe!

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Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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Reviewed: Sep. 17, 2009

HOLY COW!!!!!! My friend made this last night for our supper club and it was a BIG hit!!!! AWESOME! It is definitely worth the time! The thinly sliced ribeye's were so tender they melted in your mouth! Thanks for sharing this recipe!

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Jguinn

Cooking Level: Intermediate

Home Town: Lake Charles, Louisiana, USA

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Reviewed: Sep. 15, 2009

Looked as good as it tasted. Although I did crisp my bread ahead of time in the oven and didn't use the milk -- just the beer. Nummy.

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DULCINEA54935

Cooking Level: Expert

Home Town: Neillsville, Wisconsin, USA

Living In: Sparta, Wisconsin, USA

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Reviewed: Sep. 7, 2009

3.5-4 for me also. The flavor was good, altho we didn't think it tasted anything like philly cheese steak. It was very black-peppery. I did not bake this w/the bread, I served it on the side-my hubby doesn't like mushy bread at all. That part worked out perfect for us.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Jun. 23, 2009

This was between 3 and 4 stars for me. I think it's a great recipe, but I didn't expect it to taste so much like beer. I think if I make this again, I'd maybe use beef boullion or cook some of the alcohol out of the beer. It was just too overpowering for me since I wanted to taste Philly cheese steak, not beer. But, in general I think it's a great idea for a casserole and everything else about it was good!

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Holly K

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Reviewed: Jun. 20, 2009

Very good! I made it for Father's Day ahead of time. I think everyone will enjoy it. I had a lot of round steak which is pretty tough. So I simmered the heck out of it till it was tender. Also, I just mixed all the spices and liquids (except milk) together to simmer with the beef. I threw the onions and peppers in at the end. I sub'd a little bacon fat for the butter since I had some from another recipe...not low fat but tastes great! :-)

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Sue

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Mar. 16, 2009

Got rave reviews at party I brought it to. I did add a variety of different cheeses that I prefer- mont. jack w/jalapeno-adds nice little bite,and cheddar with the provolone. Also used "Amoroso" type roll instead of italian bread. Loved it!!!

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MARYG

Cooking Level: Expert

Living In: Jim Thorpe, Pennsylvania, USA

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Reviewed: Mar. 1, 2009

Good recipe

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grrlnextdoor515

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Reviewed: Jan. 10, 2009

Fabulous! It does take some time to prepare, but well worth it! The sauce was great!

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jjsanner

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Reviewed: Nov. 23, 2008

AWESOME and unique recipe. Husband loved it. Has a taste which reminds me of french onion soup. It is fairly rich and very filling, and makes a lot, so I will half the recipe next time (3 of us eating) since we aren't big on leftovers.

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mommydawg

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Reviewed: Nov. 19, 2008

Wow, this was good...a little rich, but good! I don't have beer, so I used beef broth laced with a little red wine vinegar for a little tang. Other than that, no changes. I only gave four stars because the bread was a little weird. Maybe next time I will toast it or something. I know a cheesesteak doesn't have toasted bread, but it's also not swimming in cheese sauce. It made the bread a little doughy. Leftovers this morning are not quite as good as the dish was for dinner last night, so I would recommend trying to consume it all in one fell swoop. A great recipe, though. Definitely worth trying and possibly making again! Thanks!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Nov. 6, 2008

OMG!! It was so very very good. My husband and I just loved it. I will be making this again and again. The only problem I had with this recipe is the directions. I got really confused on paragraph #5 otherwise what a great recipe....Thank you

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BOYCEGIRL

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

All I can say is.....YUM YUM! What a clever person you are! With this and a recipe I have for a meatball sandwich casserole, my husband thinks I am DA BOMB!!

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