Reviewed: Oct. 3, 2006

My pepper loving son liked this recipe more than my husband or me. It was good over rice.

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4 users found this review helpful

Reviewer:

Luv2Cook

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Sep. 5, 2006

Sorry, but this wasn't a hit at our house, and we won't make it again. Very hot. However, it made a great Philly Cheesesteak Sandwich the next day.

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3 users found this review helpful

Reviewer:

RONP

Reviewed: May 22, 2006

This recipe was great The meat was not tough at all, any one with problems I think if you cook in low the add the rest of ing. it will be tender

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Reviewer:

Kathy Willis

Reviewed: May 6, 2006

Cooked as is, and used leftover liquid mixed with water to cook some rice. The meat wasn't tough like some, but not really tender either. Mostly, I thought it a bit hot and just too much pepper taste that seemed to over-power the entire meal.

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2 users found this review helpful

Reviewer:

Erimess

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Oct. 3, 2005

I haven't made this version on the stovetop in particular, but we make this exact recipe in the crockpot all the time. Can use any cut of meat (tough -- no problem!) Add the whole jar of peppers, juice, peppers and all to the crockpot over the top of your meat. Set the crockpot on high and let it go to work for 8-9. Yes -- on HIGH. The meat is pull-apart tender, very nicely flavored and the peppers just melt in your mouth. Serve it on hard rolls like a philly cheese steak with provolone, american or even queso. Yum!!!

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Reviewer:

ERNLI

Reviewed: Aug. 23, 2005

I gave this to my boyfriend to make. We love trying different ways to do London Broil. This was pretty good. Just a hair too spicy for me, but the flavor was great. A little tough too, but we'll try to cook it a little slower next time. He added a couple of gloves of garlic, which I would definitely recommend.

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Reviewer:

MEGANCSTICK

Cooking Level: Intermediate

Reviewed: Jul. 5, 2004

Instead of cooking the meat in the juices, I took one cup of the pepper, the olive, 1 clove of garlic and made a paste of it in the food processor. I poured this over the sirloin and marinaded for one night. Cooked it on the grill over indirect heat until done.

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8 users found this review helpful

Reviewer:

VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

Reviewed: Jun. 13, 2004

I followed the recipe exact, and cooked on very low heat, and still is turned out very dry. This recipe works if you like your beef very well done, but we like ours more tender, more medium-rare. I will not make this again.

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1 user found this review helpful

Reviewer:

box7cubs

Reviewed: May 12, 2004

Everyone in the house loves this. The meat is not tough and the flavor is perfect.

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Reviewer:

DZHOPE

Cooking Level: Expert

Home Town: Munford, Alabama, USA

Living In: Memphis, Tennessee, USA

Reviewed: Feb. 11, 2004

anyone having problems with this recipe, you must not be adding enough hoit pepper juice, or you may be cooking it with the flame to high. It must cook very very SLOW

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1 user found this review helpful