The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 1, 2009
Love this recipe. The first time I made this with a Sirloin Steak I found on sale. I cut it really thin and then fried it up & then fried up the onion, mushroom and green pepper. Cut open a loaf of Italian Bread and toasted it. Then topped it with steak and veggies and put cheese on top. Put back in oven on broil for a minute to melt the cheese. Added steak sauce to my portion and it was soooo delicious.
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Cooking Level: Expert

Home Town: Waldron, Michigan, USA
Living In: Perrysburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 21, 2009
perfect for leftover steak- i use pepperoncinis because we always have them in the house, and provolone. I didn't have sub rolls so I made some pizza dough and turned them into calzones- DH at both his for dinner and the one I had made for lunch the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Photo by ALFANN02
Reviewed: Jun. 25, 2009
Seasoned it with montreal steak seasoning instead of salt/pepper along with the hot sauce. Very simple and dellcious. Love the addition of mushrooms. Will make again!
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Photo by Trisha
Reviewed: Feb. 26, 2009
We enjoyed this alot. I didn't put the hot peppers in, I served them on the side. Will be making again. Nice after work meal. Quick.
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Photo by Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Photo by Diane Marie
Reviewed: Feb. 17, 2009
Very good sandwich. I put alittle bit of butter and some provolone cheese on a roll and put under the broiler until cheese melts. I just used left over london broil and sliced it very thin. Quick and easy meal.
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Cooking Level: Intermediate

Home Town: Aston, Pennsylvania, USA
Living In: Winter Haven, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 6, 2009
coming from Quincy Ma i have been waiting to try this. I loved it. I used boars head roast beef shaved and it was so tender. 12 ounces made 3 hoagie rolls. thanks again for the dish and the memories
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Cooking Level: Expert

Home Town: Clinton, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 21, 2009
Loved it!!!!! Awesome!!! Better than any restaurant sandwich!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 19, 2009
really good - but I couldn't get the steak thin enough for my taste. thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 14, 2008
Excellent flavor but the meat is almost too tender for the recipe.
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Cooking Level: Intermediate

Home Town: Mountain Top, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 28, 2008
Great sandwich!!!! The only thing I did different was toast the bread in the broiler.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 21, 2008
This was sooo good! It was awesome the next day too.
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Cooking Level: Intermediate

Home Town: Lompoc, California, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 3, 2008
Very good and easy to make. I added a bit extra peppers, onions and mushrooms. I used Golden Pepperoncini because that is what I had on hand. My kids really liked this!
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Cooking Level: Expert

Living In: Camarillo, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 3, 2008
I made this for hubby and myself over the weekend...what a fabulous sandwich! I'm a lazy cook and this was simple and quick...met my criteria exactly! I played around with the measurements (remember, lazy) like I dumped an 8 oz. container of sliced, fresh mushrooms, used a whole sliced bell pepper and a whole sliced onion, tossed in some garlic for good measure...used a combination of sliced provolone and sliced sharp cheddar, because it's what I had on hand. Next time I think I'll get some of those cheese sub rolls or maybe onion rolls. I don't think you could go wrong with this recipe. I used about a pound of boneless chuck steak I got on sale...put in the freezer and let it get good and hard, then retrieved it and sliced it way thin (easier that way!). It fed my husband and I three times. Can't beat that!
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Cooking Level: Intermediate

Living In: Rutherfordton, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 29, 2008
Husband loved these sandwiches. I added provolone and swiss cheese though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 26, 2008
Though it isn't quite like a philly cheese steak, my husband ate this for dinner and then, requested it again for lunch to take with him to work!
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Home Town: Creve Coeur, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 26, 2008
My husband loved this sandwich! I doubled the recipe and used chuck roast. I also covered the dish for the cheese to melt as other readers mentioned. Would definitely make this again!
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Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 25, 2008
Good, but no where near a PA. Cheesesteak. We can't find a good one here, so I try to make my own, still not like up there, could it be the PA. air!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Photo by condor43
Reviewed: Feb. 25, 2008
Just so happens, this sammie is the same in northeast MA. I made one yesterday for the first time and a hint would be to get the rawest deli roastbeef and have them shave the meat at .04 on the slicer. I can't get a really good cheesesteak where I live now in AZ, so I got going on my own and it came out great. I carmelized onions, charred a red and yellow pepper. Incorporated the prepared onion/peppers with the pan-fried shaved steak, topped with white american and it was delicious. I will probably expand with pepper rings and different cheeses but this one was great on a sub roll.
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Photo by condor43

Cooking Level: Intermediate

Home Town: Peabody, Massachusetts, USA
Living In: Scottsdale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 25, 2007
Way to go!!! I just love those cherry peppers in this sandwich and I add some of the juice from the jar to the pan when it's cooking. Put a small lid over the meat/cheese and the cheese will melt faster.
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Cooking Level: Expert

Home Town: Woodside, New York, USA
Living In: Linden, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 8, 2007
This was the easiest steak sandwich to make and my family loved it! I used provolone instead of the sharp Cheddar which gave it a smoky flavor. I will fix this again.
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