recipe reviews for:

Tomato Steak Sandwiches

“My husband and I came up with these open-faced sandwiches when we didn't have much in the refrigerator. They've been a favorite ever since, particularly when we need a quick dinner. You can easily double the recipe when company drops by. --Tessa Edwards Provo, Utah”

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Reviewed: May 22, 2009

I used leftover prime rib for this recipe and because DH isn't a cream cheese fan, I subbed with a mixture of mayo and horseradish. Was really liked by the whole family and thank you Tessa!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 1, 2008

This was a good, easy recipe. I marinate my steak slices in garlic and herb marinade overnight and it added some extra flavor. Next time I'm going to marinate in KC masterpiece's honey teriyaki marinade.

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Gina

Cooking Level: Intermediate

Home Town: Redondo Beach, California, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 28, 2007

Tried this recipe and thought it was very good. We have tried it a few other times with variations.

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SANDIE9132

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 2, 2007

We made this for my husband's parents and it was fabulous. Everyone raved about it. The only change we made was to add fresh basil. We will definitely make it again.

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Kristi

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Reviewed: Sep. 12, 2007

Very YUMMY! Only change was that I used some chive cream cheese that we had on hand. I might add some fresh basil next time.

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PEACNHIM

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Reviewed: May 22, 2007

I did this one a little bit differently, but it's a very tasty idea. I used left-over steak that had whiskey peppercorn sauce topped on it, and I scraped off the excess sauce because it was so flavorful even without it. Instead of using cream cheese, I used dijon mustard, and to heat it up, I toasted the bagels, buttered them, and heated up the whole thing on a foreman grill. If you do this, don't let it heat up all the way, just turn it on and leave the sandwich on there for 2-3 minutes. I'm sure any version of this recipe would be super good.

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