Reviewed: Feb. 8, 2006

I made these the other day, they were fantastic! the meat was sooo tender!

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3 users found this review helpful

Reviewer:

Abby

Cooking Level: Intermediate

Home Town: Springfield, Vermont, USA

Living In: Temple, Texas, USA

Reviewed: Nov. 1, 2006

Just Great! A quick and great tasting sandwich. One problem.... not enough.. next time will double the recipe.

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1 user found this review helpful

Reviewer:

orgflite

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: New Lenox, Illinois, USA

Reviewed: Nov. 4, 2006

Yummy stuff. Have been craving a good steak sub for a while now and have just found the recipe for that craving. Definate keeper. Followed the recipe exactly (except used white american cheese). Thanks for the post.

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1 user found this review helpful

Reviewer:

Momof2

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

Reviewed: Dec. 10, 2006

YUM!!! This is great, but I recomend a few tweaks. I added some garlic salt to the marinade. I also added 1 medium sliced green pepper and cooked with the onion. Finally I buttered and put garlic salt on the buns and broiled that for a bit to melt the butter before adding the meat, cheese, onions and pepper. VERY GOOD!!!! This will definatly be one of our regular meals!

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12 users found this review helpful

Reviewer:

RAYRAYL

Cooking Level: Expert

Living In: Kenosha, Wisconsin, USA

Reviewed: Oct. 13, 2007

these were great...I sliced my meat paper thin and then chopped into small pieces (diced it) to make it easier to eat...topped it with provelone cheese

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1 user found this review helpful

Reviewer:

CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Nov. 9, 2007

So far I've made this twice & I added some sesame oil to the marinade each time; I like the sesame undertones & it goes well with a sesame seed bun. I also rubbed some garlic on the buns & toasted them in the oven first. I've used the mozzarella slices as called for and I've also used pepper jack cheese and both were good. We'll probably continue with the hotter cheese just because it gives it a nice kick. Anyway, these are really good and I'll keep making them, thanks for the recipe!!

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1 user found this review helpful

Reviewer:

SarahBeez

Cooking Level: Intermediate

Living In: Gaines, Michigan, USA

Reviewed: Oct. 13, 2009

I prepared my meat the night before and marinaded overnight. I also followed the suggestions of some other reviews, by adding bell pepper along with the onion and dashing with garlic salt. I buttered my sub buns and sprinkled them with garlic salt, melting the butter in the oven before adding the meat and cheese. These were delicious!! I will definitely make again!

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Reviewer:

Brittney

Reviewed: Nov. 7, 2009

I made these subs for dinner tonight. I used deer tenderloin instead of the steak. I sliced it very thin and let it marinate for 3 hours. I cooked onion, mushrooms and a clove of garlic in the skillet. I added the meat to the skillet and cooked about 8 to 10 minutes. I put this mixture on the buns, covered with provolone cheese and put under the broiler for a few minutes until cheese was melted and top of bun toasted. Added chopped tomato and mayo. Yummy! My husband gave it 5 stars and said lets make it again! :o)

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6 users found this review helpful

Reviewer:

cmacklem

Reviewed: Dec. 20, 2010

added sauteed garlic, multi-colored peppers and onions.

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Reviewer:

Matt

Reviewed: Jan. 10, 2011

"Wonderful!" was the answer I received when I asked my family how the subs taste. Only changes were to use butter/garlic on the bun and I used green, yellow and red pepper blend with onions, and doubled the marinade and let it set over night They said there was no need to add condiments to it, perfect as is.

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2 users found this review helpful