Sensational Steak Sandwich Recipe -
Sensational Steak Sandwich Recipe
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Sensational Steak Sandwich
The slow cooker is the key to these tender sirloin steak sandwiches. See more
  • READY IN ABOUT 5 hrs

Sensational Steak Sandwich

Recipe by  

"If you are looking for an outstanding, easy to make sandwich, then this is the recipe for you."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    4 hrs 20 mins

    4 hrs 50 mins


  1. Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
  2. In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
  3. Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil.
  4. Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2010

These are definitely sensational!!! It's a cross between a cheesesteak and a french dip. I partially froze the sirloin in order to get very, very thin slices. I also fried the veggies (used a whole package of baby portabella mushrooms, 2 green peppers and a vidalia onion) just until tender crisp and added them the last hour of cooking in the crock pot so they didn't get soggy. I used minced garlic vs. garlic powder, definitely add the red wine, added a couple of Tbsp. of low sodium soy sauce along with the worcestershire, and 1/4 tsp. of red pepper flakes. The horseradish and mustard combo is good, but would be more suited to roast beef or ham sandwiches. We used a garlic mayo (1/2 c. mayo with a couple tsp. of minced garlic or to taste). We opted for swiss cheese and put our hoagie rolls under the broiler to get them toasty and to melt the cheese then added the very well drained meat and veggies - we hate soggy sandwiches....... If we go for more of a cheesesteak version we'll opt for some melted velveeta as this does make a lot of leftovers!

Most Helpful Critical Review
Jan 09, 2012

It was ok. Nothing fantastic or no fireworks went off when we ate it.

Jul 11, 2005

This makes a delicious sandwich that makes LARGE portions. Next time I would serve it without a side dish. Didn't use a slow cooker and just simmered everything in a large pot on top of the stove for about 1/2 hour. Doubled the garlic powder and crushed red pepper. Only used 1/4 tsp. salt. Be careful of the horseradish/mustard mixture, though. I only made 75 per-cent of what was written, and I have about 1/2 left! This was truly a GREAT sandwich that I will make often.

Oct 14, 2007

I omitted the green peppers since I didn't have any, I used extra beef broth instead of the wine, and instead of spreading the horseradish on the bread, I added 2 TBSP. of it to the crock pot with the cooking liquid. I didn't use the mustard on the sandwich bread, and I made up individual sandwiches in hoagie buns, then heated them in the oven to melt the cheese, and it was a huge success! This is delicious, and a bit like a cross between a cheese steak sandwich and a french dip. I also used a lot of extra mushrooms since my husband and I love them, and this is one recipe I will be making over and over again! The leftover liquid from cooking used for dipping is so tasty, we loved it! Thanks!

Nov 01, 2005

Very easy and was yummy! I will make a few changes next time I make this one. I like horserasdish and brown mustard and I did cut down amt of each to 1/4 c (should have plenty if use 3 Tbsp each) but taste does not go well with this recipe in my opinion...also made bread a little soggy. Wine added some flavor but not necessary for recipe to turn out well. I also put steak in freezer for about an hour and was much easier to get thin slices. Will make again but only butter and toast the bread.

Jul 29, 2006

This was totally awesome. Nothing beats coming home to dinner done for you. The only thing I did different was used hoagie roles that I brushed with evoo infused with garlic. Popped into hot oven for about 3 to 5 minutes until lightly browned then added cheese till melted. Take out of oven and add steak and veggies from crockpot. Did not use the horseradish and each person added their own dijon mustard to their liking. Yummy Yummy Yummy. Thanks for the great post.

Oct 21, 2007

This one's hard to rate. The flavor is very good (we didn't care for the mustard spread though - definitely better without). Our problem: we used individual hoagie buns, filling them up with cheese and meat+veggies, but I must not have drained well enough because the bottom bun stuck to the foil. Open faced steak sandwiches don't dip into au jus very well!!! The next day, I drained the meat well and microwaved the sandwich (no spread) - this variation we liked!

May 22, 2008

This was truly sensational!!! I read the reviews and omitted the horseradish and mustard although I usually like both - I'm glad I did as I think it would have completely overwhelmed the taste. I used "Garlic Butter" from this site instead, which was great. The sauce was wonderful, I would dip other sandwiches in it as well when I'm done with the leftovers! ;) I made it as written but added a touch more worcestershire. I also misunderstood "sliced thinly" - I think it means shaved but I cut thin strips of sirloin. That ended up being great but I had to cook on high for 5-6 hours to make it tender. I definitely recommend the slow cooker to make the meat the right texture. Be sure to drain well as other reviews recommended to avoid sogginess. Delicious, I will make it again, frequently!!!


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  • Calories
  • 908 kcal
  • 45%
  • Carbohydrates
  • 78.8 g
  • 25%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 40.6 g
  • 62%
  • Fiber
  • 5.4 g
  • 21%
  • Protein
  • 55.7 g
  • 111%
  • Sodium
  • 2586 mg
  • 103%

* Percent Daily Values are based on a 2,000 calorie diet.

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