The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 22, 2009
EXCELLENT!! I have made a practice of making these when I have left over roast beef. These sandwiches have quickly become a family favorite!
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Cooking Level: Expert

Living In: Oelrichs, South Dakota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 19, 2009
This sandwich was great! I think next time more cheese or some sort of sauce for a little more "gooeyness".
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 24, 2009
I thought it was pretty good, and my family gave me a thumbs uo to make it again. I used provolone and added Worchestshire to the meat when I cooked it. Very fast,easy and good. Thanks for the recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 27, 2009
Very mediocre. Neither my fiance or I cared for our sandwiches, but at least he liked his a little more than I did mine. I am SOOOOO disappointed.... I really thought this would be delicious and was looking forward to giving it a try. If you are in search of the "real thing" this doesn't compare (and I've had the REAL thing!). Having said that, I wasn't expecting an exact replica, but was hoping for something close enough. I pretty much followed CANDYCAT's directions to the letter except for a few changes. As suggested, I purchased beef for stir-fry (short on time), tossed the seasonings/meat in a large Zip-lock bag and marinated for about an hour. I also stir fried my meat until almost done, then added the peppers/onions and continued to cook everything until the vegetables were softened. This way, I didn't need to dirty a separate dish to "hold" the meat. I lightly brushed my sub rolls with a mixture of melted butter and garlic powder (to taste), broiled for a couple of minutes, added the meat/veggies, topped each sandwich with 2 provolone slices and finished broiling until melted. For a finishing touch, I slathered our sandwiches with garlic mayo (just eyeball it - you don't need a recipe for garlic mayo!). Served with seasoned curly fries, this was a filling meal, just not a satisfying one. Sorry, but this won't make a repeat with us. Thanks anyways, CANDYCAT :)
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Cooking Level: Expert

Home Town: De Soto, Missouri, USA
Living In: Elgin, Illinois, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 22, 2009
it was great.Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 15, 2009
So my boyfriend just proclaimed this was the best thing I've ever made. This sandwich is really good, I have never tasted a real philly sandwich so it does not matter to me the taste that it's supposed to be. This is great the way it is. But I just needed to add some of the suggestions that I read from all the reviews, to make sure it had optimum flavour. I used top round beef. I didn't use Hoagie rolls, because I think it is a US product. So I used our local sesame rolls. Had the meat defrosting, and left it slightly frozen so that it would be easier to slice. I didn't use the exact amounts of the veggies. Added tinned mushrooms to the veggie mix. Tinned pineapple to the finished sandwich. I added 1/2 teaspoon red pepper flakes while it marinated, which was for over 6 hours, plus a bit more while cooking the beef. Also added white pepper while the beef cooked. I added 1 tablespoon of worcestershire sauce. I used some mayonnaise and 3 cloves of garlic on the bread. Just put the sandwiches in the oven in a 500 degree oven for 3 minutes to melt the cheddar cheese, which was grated and just a bit.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 8, 2009
This recipe was a HUGE hit with my husband and our 2 roommates. They've asked me every week to make it again. The seasoning for the meat is delicious. I used red peppers instead of green peppers because I prefer the sweetness of them, and I also put a mayo/garlic mix on the bread. YUMM
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 21, 2009
thiss recipe is good. i didn't use the veggies(exept onion). and i didn't use chili powder either. but it was good! will make again! thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 7, 2009
Super Tasty!
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Cooking Level: Expert

Home Town: Yoder, Wyoming, USA
Living In: Laramie, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 20, 2009
Delicious! My husband has been a Philly fan since he lived in PA as a child. This is so close to authentic!
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Everett, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 19, 2009
Very delicious! I use 2 slices of Provolone per sandwich...which made it great and more authentic. I also sauteed the veggies first, then the meat. Once everything was sauteed I put the 8 bun halves on the baking pan, loaded the meat on the bottom pieces, then the veggies, then the cheese and broiled it for about 2-3 mins and they were perfect. Will be using spice mixture for Fajitas...with a little extra chili powder... :P
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Cooking Level: Intermediate

Home Town: Westerville, Ohio, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 30, 2009
As another member suggested, I made a mixture of the seasoning and I keep it in my spice cabinet. The seasoning can make "something special" out of nothing special.
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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 25, 2009
Love these, and they freeze beautifully!I wait until Sirloin is on sale, then have the butcher slice it as thin as he can. (All that slicing by hand gets tough!)I cut the recipe in half, and placed all the raw ingredients for 1/2 a recipe in a 1 quart freezer bag. (1/2 recipe is the perfect size for 2 adults.) Squish the bag to get the air out, and freeze for up to 6 months. Pull from the freezer, and cook as described. You will never know they just came out of the freezer, and it makes for a super-fast meal. Provolone cheese is our favorite instead of swiss!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 24, 2009
These were good. To get the steak cut thin, it helps to pop it in the freezer for a couple minutes before slicing.
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Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 19, 2009
I made a few small changes including no veggies, because I didn't have any on hand, and provolone cheese, because that is what I had in the fridge and my whole family loved it. Definitely plan to mix a large amount of these seasonings together in a shaker to have on hand all of the time.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 20, 2009
Very good, I sliced the meat as thin as I could and doubled the seasonings because I had more meat than the recipe called for and put most of it on the meat but also the left over on the peppers and onions. I think that we will definitely be making this again.
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Cooking Level: Intermediate

The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 17, 2009
This was a good sandwich.I only changed one thing.I boiled the meat in beef broth for 15min.This makes the meat very very tender.Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 15, 2009
This was easy and a welcomed change to our meal menu. I make this now at the least once a month. THank you for sharing
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Cooking Level: Intermediate

Living In: Allegan, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 13, 2009
I just made this for my family last night. I've tried quite a few steak sandwich recipes, and this one's my favorite so far! It was easy to make and had great flavor. The only changes I made were to use provolone, a splash of Worchestershire on the steak, added mushrooms,and used one big loaf of french bread, then sliced it. Definitely will make again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 1, 2009
Froze meat slightly, to ease slicing, added 1 TBSP olive oil and seasonings with meat in a large ziplock let marinade for a few hours. When they were almost done cooking i added a splash of beef broth just to moisten and they were perfect.
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Cooking Level: Intermediate

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