I looked at this recipe and had a bad feeling about it and should have moved on. I have never seen a recipe like this without a tenderizer of some sort. I added all of the spices. I did 1/4 tsp. as a couple of reviewers mentioned it being too much. I was tempted to add something acidic but left it alone. The only spice I left out was the chili powder and subbed Italian seasoning for the basil and thyme. The problem was that the meat was tough, dry, and almost just had a bloody taste. The texture, was just as I had anticipated. Since, I used so many herbs and spices already, I got the fridge condiments out to doctor it up. I added chili sauce and a little soy and worchestershire. That definitely helped. I didn't bother with the cheese in the end since it didn't at any point seem like steak sandwich meat to me. I am glad I could salvage it although I am not sure it will all get eaten which is rare in my house. To top, even if it tasted like a cheese steak sandwich, the meat was just way too thick for a sandwich of this type.
Was this review helpful?
1 user found this review helpful
I looked at this recipe and had a bad feeling about it and should have moved on. I have never...