Reviewed: May 20, 2012

Very good. I made this 2 ways. The first way was according to the recipe except omitting the mushroooms because we didn't have any on hand and this was good. The 2nd improved version was by sauteing the veggies - onions (red & white) and bell pepper - in olive oil. Then I added the a mixture of sliced roast beef and italian beef and some dried parsley and jalapeno peppers. Once the mixture was warmed I added 1/8 block of cream cheese to enhance the creaminess and served on submarine rolls with provel cheese, swiss, and mozarella instead of the provolone. This was much better!!!!

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Jan. 5, 2012

Easy. Fantastic. Perhaps I kept the beef on too long or had the griddle temp too high, but the beef dried out a bit. It may be helpful to put the vegetables on first for a few minutes, and then the beef toward the end. Great recipe.

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Reviewer:

JennyCyr

Reviewed: Oct. 28, 2011

We LOVE this!

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Reviewer:

Kentucky Kate

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Oct. 3, 2011

There is no "roast beef" in a Philly cheese steak, there is no such thing as a "Submarine Roll" in a philiiy cheese steak it's called a "Hoagie" roll the brand Used in Philly are "Amoroso" rolls. I have bought allot of rolls, and the only other one that comes close believe it or not is from Sam’s club. the first two pictures are not "Hoagie" rolls, they are cheap store bought, mass market knock off rolls, the 3rd picture is a real "Hoagie" roll, but the Ingredients are actually from a sandwich called "Hog Island" sandwich That was created at a World War I era shipyard "Hog Island" in Philadelphia And has nothing in common with this recipe or a philly cheese steak. Let’s just call this a roast beef sandwich.

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Reviewer:

KingSparta

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Cooking Level: Expert

Home Town: Marmora, New Jersey, USA

Living In: Fayetteville, North Carolina, USA

Reviewed: Aug. 2, 2011

I actually made my vegetables in a skillet instead of on my griddle. I used fresh mushrooms, red pepper and I added some fresh minced garlic and sauteed it with a little butter. I used Johnny's Seasoning Salt (Seattle, reppin' here!). For the rolls, I did spread them with garlic butter before toasting I did not eat this but my boys did and they really liked it. It was very simple, used on hand ingredients AND I was able to make dinner in no time. I'll use this recipe again. NOTE: It's really sad when people downrate a recipe due to them not being "authentic" or not what they expect a "real" version of the recipe to be. Everyone has their own take on what they think is good food. For us, we liked this (with a few small changes to suit what worked for us) and we'll make it again.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: May 12, 2011

Add a couple drops of Tobasco to your sandwich. Mmmm.

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Reviewer:

hippiemama

Reviewed: Nov. 12, 2010

We loved this! So quick and easy to make. I don't have a griddle so I used my cast iron skillet. I also sauteed the onions first for just a few minutes, then added the other veggies. I sliced the meat up and added it to the skillet, mixed everything together and let it heat thoroughly. Buttered some sub rolls, put them under the broiler to lightly toast, topped with the meat mixture, cheese slices and then back under the broiler to melt (I know, not the way a Philly is done). They were super good! Thanks so much for sharing this simple, tasty idea. We'll be making this often.

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