Reviewed: May 31, 2008

Wow..that is a good sandwich. And I don’t usually like red meat. Maybe I liked it so much because I took my time and sliced it very thinly. I then put all the seasoning, oil, and meat in a plastic bag and let it marinate for a few hours. And because provolone is my favorite cheese, I had to use it instead of Swiss. Thanks for a very flavorful sandwich. Oh...if you like saute'ed mushrooms, make some room for them too.

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luv2cook

	Cooking Level: Intermediate Home Town: Dana Point, California, USA Living In: Laguna Niguel, California, USA
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Reviewed: May 28, 2008

mmm ..not the healthiest recipe but this turned out so good! I spread creamy italian dressing on the top and bottom of crusty rolls ..it made a great touch!

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jodilee

	Cooking Level: Intermediate Home Town: Westland, Michigan, USA
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Reviewed: May 17, 2008

This is a wonderful recipe. I had my 'meat guy' slice two ribeyes as thin as he could. And I also used provolone instead of swiss. This is now in the regular rotation. thanks

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TineDeloose

	Cooking Level: Expert Home Town: Viola, Illinois, USA
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Reviewed: May 14, 2008

Wow! The spiced meat was delicious! I used chewy Calabrese buns, because the store was out of hoagies, and (after reading up on the "traditional" Philly Cheesesteak) I did one batch with provolone cheese and another batch with Cheez Whiz. We preferred the provolone. Oh, and I used the garlic mayo from the other allrecipes cheesesteak, which elevated the sandwich to a whole new level. Fabulous! Will definitely add to the regular rotation!

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kikadee

	Cooking Level: Intermediate Home Town: Castlegar, British Columbia, Canada Living In: Victoria, British Columbia, Canada
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Reviewed: May 9, 2008

My boyfriend likes this because it's so easy and fast to make. We didn't have thyme and marjoram,but it takes great without it. Instead of using garlic powder and salt seperately, I use garlic salt. If you have a non-stick pan, no need to have oil. This is yummy. We make it pretty often.

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Bcakes

	Cooking Level: Beginning Home Town: Montreal, Quebec, Canada
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Reviewed: May 7, 2008

cant go wrong with this one.... great samdwich - fast - easy... I added some mushrooms and spiced them up a bit.

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BPUCLIK


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Reviewed: Apr. 22, 2008

This sandwich is so good and easy that my husband and I make it for special occasions. It is so flavorful! I've already gotten a philly steak sandwich at a restaurant and was disappointed because it was bland compared to this. Restaurants should use this recipe.

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joanifsg

	Cooking Level: Intermediate Living In: Millersburg, Ohio, USA
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Reviewed: Mar. 18, 2008

This was super easy and devoured by all. I cheated and used Steak-Umms this time, but I can see using steak. The seasonings make this for sure. We used good hoagie rolls and provolone cheese. Instead of onions and peppers, I used my leftover Guinness St. Patrick's Day mushroom and onion gravy and then topped it with the cheese and popped it under the broiler.

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Marian

	Cooking Level: Expert Home Town: Warwick, New York, USA Living In: Boston, Massachusetts, USA
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Reviewed: Mar. 14, 2008

Fantastically delicious! I will make this again, many times I'm sure. I doubled everything, as I had 5 friends, and had enough for 6 servings, not 8. Overall, very good. Next time I wanna try provolone cheese though, as that sounds good. :)

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Chef Mike

	Cooking Level: Expert Home Town: Jamestown, North Dakota, USA Living In: Tucson, Arizona, USA
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Reviewed: Mar. 3, 2008

Added the garlic mayo from other recipe. Also, melted in provolone and also melted a little on top under the broiler. My husband said it was one of the best cheesesteaks he ever had!

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JessaJS

	Cooking Level: Intermediate Home Town: Bloomington, Minnesota, USA Living In: Carver, Minnesota, USA
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Reviewed: Feb. 18, 2008

Mmmm...meaty, cheesy goodness. I stirred provolone into the meat, onion, pepper mixture until melted, per other reviews. Thanks for the wonderful recipe.

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loves2cook

	Cooking Level: Intermediate Home Town: Durant, Oklahoma, USA Living In: Mesquite, Texas, USA
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Reviewed: Feb. 3, 2008

awesome! i don't like cooked green peppers, so we skipped that, and my boyfriend and I don't eat red meat, so we made it with chicken. delicious! he's from philly and he loves this recipe!

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Angie

	Cooking Level: Beginning Living In: Tampa, Florida, USA
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Reviewed: Dec. 3, 2007

I wasn't expecting much for a homemade sandwich but this was deli quality. I used Steakum frozen steaks broken into strips and then sprinkled the seasoning over as they cooked. This turned out great for what I did with it, but I imagine with the real steak as called for it could have 5 star potential. I will fix this again as it's the best cheesesteak sandwich I have made at home yet. Thanks!!!

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ILove2Ck

	Cooking Level: Intermediate Home Town: Tulsa, Oklahoma, USA Living In: Corpus Christi, Texas, USA
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Reviewed: Nov. 28, 2007

We really enjoyed this. I don't know about it being "Philly" but it was very good. We used mozz as that is all I had on hand. Using shaved beef is best.

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ALEXSMOMI

	Cooking Level: Intermediate Home Town: Burnt Hills, New York, USA Living In: Ballston Lake, New York, USA
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Reviewed: Nov. 10, 2007

Really good recipe. The meat was seasoned really well, and it was very easy to make. We also mushrooms to the veggie mix. Who love Cheesesteaks loved it. Alhtough, himself and other family members who have had authentic philly cheesesteaks, stated that it is very good but not at all like an authentic philly cheesesteak, which is why I gave the four stars. Otherwise it is five on taste.

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ghokey

	Cooking Level: Intermediate Home Town: Green Bay, Wisconsin, USA Living In: San Antonio, Texas, USA
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Reviewed: Nov. 3, 2007

The original Philly Steak Sandwich after WWII did not have any cheese, just very thinnly sliced tenderloin of beef, green pepper and lots of onions. No mayonaisse either. You could get it at a place in South Philly and it was delicious. Even at my "tender" age, I still remember the taste---no cheese, honesly.

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ZAS

	Home Town: Philadelphia, Pennsylvania, USA Living In: San Diego, California, USA
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Reviewed: Nov. 2, 2007

Very very good. I have made this recipe twice since I stumbled upon it. My daughter loves loves loves it!

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whatever girl

	Cooking Level: Intermediate Home Town: Longview, Washington, USA Living In: Oceanside, California, USA
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