Philly Steak Sandwich

Being from Philly, and no longer living there, this recipe caught my eye. It is however, NOT by any stretch of the imagination a "Philly Cheese Steak". Steak must be much thinner, cheese should be provolone and mixed in with the meat, and I've never had green peppers on one, unless they were hot peppers. Good sandwich, just keep in mind it is not what it calls itself.

Great spice/seasoning mix for the meat. In the future I will add 3 tablespoons of olive oil and allow the meat to marinade overnight. I used swiss cheese but next time I will use provolone. The amount of cheese needs to be increased drastically (maybe double or triple the amount of cheese called for). Be sure to buy large hoagie rolls as smaller ones don't hold all the ingredients. I recommend adding a cup of sliced mushrooms to the meat mixture.

Not a Philly cheesesteak, but OK. For Philly-style cheesesteak, meat should be super thin (freeze 90% and shave across grain using thin slicing disc of food processor). Also, cheese should be american or provolone (slices laid over and stirred into meat while it's in the skillet, at end of cooking) or Cheese Whiz. But if you're not specifically looking for a Philly cheesesteak, this is a tasty sandwich for what it is.

My husband made this YUMMMM! The things that he did differently were added red pepper, mushrooms, and used garlic in a jar. Then marinated the meat with all the seasonings adding worsteschire sauce. Toasted the roll with a light spread of butter. Instead of swiss he used provolone, melting the cheese in the pan over the meat. YUMMMMMM! Thanks Wendy.

This is the closest to a real Philly Sandwich I've ever made. I used provolone instead of swiss the second time I made it. That makes a big difference, so I stick to provolone everytime I make it. Don't let all the spices keep you from tying it, because it is well worth it and a tip for buying spices is look in the mexican food isle in grocery for little packages of all the spices needed. They are alot less expensive than some other brand names. So it's affordable on ones budget. Almost a 5 * with my boys.

Being from Nebraska, we have a limited interpretation of a Philly Steak Sandwich. But my husband asked me to make these and they turned out great! We have put this recipe in our favorite's, and will enjoy. Thanks Wendy!

The flavoring for the meat is just wonderful! I made this the first time as sandwiches. Since then, we've been using the same seasoning mix (doubling the chili powder) and making steak fajitas with it instead. I have used various cuts of meat (even sliced chuck roast) with great results. Sirloin tip roast works great...just partially freeze and slice into fajita-size strips, mix with the seasoning and prepare as directed. Perfect blend of spices! Thank you so much, we really enjoy this one :-)

This are amazing...I am not too big on peppers, but wow. I like to add different kinds of cheeses for my husband who must have cheese on everything. I can not wait to make these again. Awesome...Thanks for posting.

A little bit different from a traditional Philly, but it had great flavor and made an excellent sandwich. I added some chicken broth to the meat drippings in the pan, and it made a great au jus. Thanks for sharing!

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!

I have made these sandwiches twice now and they were WONDERFUL! I don't care if they are authentic or not, they are just delicious. First time I used leftover cooked rib-eye steak that my husband sliced super thin with an electric knife. I put the pieces in a ziploc bag with all the spices to let marinate. 2nd time I made, I used frozen steak-ums and that worked well too; however I think the rib-eye was just a little better. Do not skimp on the bread. I bought very nice, fresh hoagie rolls from our store's bakery and it really makes them. The combination of spices and meat, cheese, etc just makes for a super delicious sandwich. Oh and first time I used swiss cheese as recipe calls for and 2nd time I used provolone. We actually liked the swiss better as it has more flavor. I am so glad I found this recipe when I was looking for a way to use up a leftover steak! Thanks so much for sharing the recipe!

Not a philly cheese stake, Not even close. Try Pat's and Geno's Steaks In philly. I Prefer geno's the debate continues.

Very good and easy lunch. These are the closest recipe I have found that replicate the ones made down at a local deli. I omitted the marjoram without compromising the taste. Will make again.

tasty recipe but not a "Philly" cheesesteak, as I know it. Paper thin beef, peppers, onions and cheez wiz on a hoagie are the authentic.

Love these, and they freeze beautifully!I wait until Sirloin is on sale, then have the butcher slice it as thin as he can. (All that slicing by hand gets tough!)I cut the recipe in half, and placed all the raw ingredients for 1/2 a recipe in a 1 quart freezer bag. (1/2 recipe is the perfect size for 2 adults.) Squish the bag to get the air out, and freeze for up to 6 months. Pull from the freezer, and cook as described. You will never know they just came out of the freezer, and it makes for a super-fast meal. Provolone cheese is our favorite instead of swiss!

Loved the flavour of this one. Added the galric mayo from another recipe and it finished it off perfectly. 1 cup mayo with 2 minced cloves of garlic.

My family really enjoyed this recipe. I used shaved beef which worked great.

I loved all of the spices! Not your typical Philly. Next time I'm going to cook it in the Crock pot with Beef Broth and use some of the sauce for the sandwihes. Thank you!

'Sgood! I really liked the spice mixture and these were excellent served with homemade baked fries. I made this exactly as written EXCEPT for the cheese. Used provolone instead of Swiss because I just couldn't see it any other way. Next time I'll hang onto the spice mix, but I prefer steak sandwiches a tad sloppier. And juicier. This was a little dry. So next time I'll probably just mix everything together and let it all cook together then throw cheese on top and cover it to melt everything together before scooping it into a bun. But there will definitely be a next time, so thank you!

Being a Philadelphia native I have had my fair share of the "real Philly Cheese Steak" (with or without Whiz--Cheez Whiz) This recipe was delicious and easy home version. I substitutes provolone cheese or mozarella in lieu of Swiss.

Used rib-eye steak sliced real thin, put in the freezer for about 15 minutes to make it easy to slice. I used provolone, and husband had Swiss. I also didn't broil the buns, just toasted on the griddle. Lay the cheese on your cooked meat on the griddle and it will melt, use the spatula to slop it all on your bun, that way the cheese mixes in with the meat.

We make this all the time. Thanx to a philly steak pizza comercial on tv we are now adding fresh mushrooms to saute with the onion and bell pepper too! Delicious.

Was in Philadelphia but had no time to eat this (as friends had told me I had to). So I made it the other day! YUMMY!

I was born and raised in Philly and it is so amusing to hear people try to duplicate our cheese steaks. This has good flavor but is NOT a Philly cheese steak. Interesting try though!

I thought this was delicious, as good as Geno's or Pat's. My husband and I gobbled them up, and they were sooo filling. Hours later, we still weren't hungry. Definitely a keeper. Thanks Wendy!!! :)

This was wonderful. The only thing that I did different was, I combined the seasonings and a dab of olive oil and about 2 tsp of worcheshire sauce in a ziplock bag. I added the cut up steak and allowed it to marinate for 3 hours. This came out wonderful and flavorful.

This was great, authentic or not! I take the sirloin right out of the freezer and slice it very thin with a slicer. I marinated the sliced meat with the herbs and spices plus some vegetable oil, soy sauce and worchestershire overnight the first time, but when I've made it since, I just let it defrost/marinate on the counter while prepping everything else and/or sides, and it imparts plenty of flavor. Thanks for the great recipe!

Very good but 1/2 tsp can be too much seasoning. I season with all listed but shake it in which is definately less than what is stated. I will use more of those I really like, ie garlic, pepper etc. Don't care for the swiss so we switch it up with whatever is on hand...american, mexican blend, provolone. Save the juice from the pan and you an au jus for dipping. Crusty bread and ciabatta work best for us. These changes have made it a 5 star for us!

This was a delicious sandwich & quick recipe by modifying it alittle. For the seasoning we used soy sauce to dip the 1 pack of pre-cut fajita style steak pieces. Afterwards on a plate we layed out the steak on a plate & seasoned it with grinded black pepper & used Lawrys seasoning salt instead to lightly cover only one side of the meat. We used fresh garlic with the bell peppers & onions together instead of the garlic salt. As for the bread we used the big loaf of French white bread instead which ended up cutting into 4 sandwich sizes. As for the cheese, we used provolone instead & one slice of the deli sliced provolone was enough for each sandwich size. So we wounded up with 4 sandwiches total.

WOW!! Need I say more. This recipe is the best. I have had philly sandwiches in MANY restaurants and none have tasted as good as this. I didnt have the marjoram and it needed more salt than stated on the recipe but I guess its all in the individuals taste. Anyway, I put is on top of a soft sweet french roll which was toasted in the broiler. YuMmY!! I rated it 4*'s because I think it may be a bit too spicy for kids to enjoy but for an adult, it is perfect.

Good flavors.

Decent recipe. Good tasting but not quite a "Philly" ... you really want thinly sliced meat. Also .. too many ingredients to add. I've got a good recipe to submit.

WOW! This sandwich was AWESOME! It was exactly what I was lloking for. The only changes I made was to omit the marjoram and chili powder because I didn't have any. Also, I used mozzarella cheese. This sandwich is a new staple in our home. My husband was also VERY impressed. Thank you for this recipe.

This was a good sandwich.I only changed one thing.I boiled the meat in beef broth for 15min.This makes the meat very very tender.Thanks for the recipe.

This recipe really surprised my family and it was a treat to make due to its simplicity.

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.

Very mediocre. Neither my fiance or I cared for our sandwiches, but at least he liked his a little more than I did mine. I am SOOOOO disappointed.... I really thought this would be delicious and was looking forward to giving it a try. If you are in search of the "real thing" this doesn't compare (and I've had the REAL thing!). Having said that, I wasn't expecting an exact replica, but was hoping for something close enough. I pretty much followed CANDYCAT's directions to the letter except for a few changes. As suggested, I purchased beef for stir-fry (short on time), tossed the seasonings/meat in a large Zip-lock bag and marinated for about an hour. I also stir fried my meat until almost done, then added the peppers/onions and continued to cook everything until the vegetables were softened. This way, I didn't need to dirty a separate dish to "hold" the meat. I lightly brushed my sub rolls with a mixture of melted butter and garlic powder (to taste), broiled for a couple of minutes, added the meat/veggies, topped each sandwich with 2 provolone slices and finished broiling until melted. For a finishing touch, I slathered our sandwiches with garlic mayo (just eyeball it - you don't need a recipe for garlic mayo!). Served with seasoned curly fries, this was a filling meal, just not a satisfying one. Sorry, but this won't make a repeat with us. Thanks anyways, CANDYCAT :)

WOW!!! LOVED the recipe..Made this last night only leaving out the dried marjoram and adding cheeze whiz. There is only one place I have found that compares to this recipe that is in Las Vegas of all places, a little corner drive thur. Alas thank you:)

My family could have cared less if this was the "real thing" or not, all I know is that they absolutely loved it. My daughter Ashley is the Philly Steak queen and she gave it thumbs up! I sliced the steak super thin and used the famous TV chef's bottled seasoning mix, which had everything I needed. I made extra onions and peppers and Uh-Oh, went out on a limb and used sliced cheddar cheese instead of provolone. Sorry, I guess by doing that I turned it into a N.J. cheesesteak! Thanks so much Wendy as you made my gang extremely happy!:)

Delicious! My husband is from Philadelphia and he liked it. Simple alterations, I made a paste of the listed herbs (minus powdered garlic or onion, I prefer real) with a little olive oil and smeared minute steaks (steak'um type) while still frozen, and let them unthaw during the day in the frig. After sauteeing beef, onion, garlic and pepper, I lightly wiped the pan and toasted the inside of the rolls before adding the meat and veggies. Also substituted provolone. So good, and with 2 packs of steak'ums had plenty for leftover lunches.

This was really good. I followed a previous reviewer's advice and bought pre-cut fajita meat, and it was a real timesaver. The only future change I would make is to stir some soy sauce or worc. sauce into the meat with the seasonings before stir-frying to give it a bit more flavor. I will make it again with this modification.

I am really picky about Philly Steak sandwiches. I thought this was really good. I was surprised with all of the different spices involved here, but none were overpowering and they all mingled together to provide a mild, great flavor. i am really close to giving this a 5.

I liked this recipe. Who cares if it's "authentic" or not I say! I did tweak it a little to my family's taste and added mushrooms and a little garlic tomato sauce. I loved the spice mixture and overall it was a wonderful meal idea.

The spices on the meat was VERY overpowering, you couldn't taste anything else on the sandwich unless you have one tiny piece of meat and pile it as high as possible with the onions & peppers. Nevermind tasting any cheese. The spice combination wasn't bad, but just not great for a sandwich.

Very good recipe! I've made this 3 times already and my husband and I love them. They also heat up well the next day for lunch. They were a bit too spicy for my kids.

i loved this. the only thing i did different was use 1/4 teaspoon of the seasonings and added 1/2 teaspoon of cajun seasoning. i also bought 1lb of deli roast beef. i browned this as the receipie called for and shredded the meat. then did the rest of the receipie. mmm good

Made it as is except marjoram (didn't have any). It was so good! I snipped the meat really thin with kitchen scissors.

Seeing as I've never had a "true" Philly Steak sandwich, I thought these were awesome!! I thought maybe all the spices the recipe called for were excessive but they mixed together wonderfully. My husband and kids all thought this was great. I skippd the broiling part and just added the cheese (provolone, NOT swiss) at the very end and stirred until melted. Yummy!

Okay, tastes good BUT as a native Philadelphian, who also worked way through college in a Philluy deli making the real thing, must say NEVER green peppers, lyon,t understand why every place Not in Philly have this in the steak..ribeye sliced on a deli slicer, paper thin, chopped onion, salt, pepper, American or cheese whiz, and for me mushrooms..only hot red peppers used..but it is a nice treat for fiends down here in TX who want the experience..good recipe..

Wonderful. The first night I cooked these I shaved the frozen sirloin as thin as I could with a knife. I also used provolone and added a little soy and worchestire sauce for a little wetness. These were incredible, but it wasn't until the second night when I chopped the meat up in a food processor that my husband and I both proclaimed these tasted just like the ones from our local philly cheesesteak restaurant.

These were great. I sliced it as thin as I could and then let it marinate for the day. Very good flavor. I also used provolone and added worchestire and soy sauce. I've never had an 'authentic' philly sandwich but it will be hard to beat this one. I highly recommend trying this recipe.

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

very good. Icut the steak into 1/4 inch strips and added mushrooms because they make everything better in my opinion.easy to make as well.

Delicious! My husband has been a Philly fan since he lived in PA as a child. This is so close to authentic!

This was great, the seasoning on the steak is perfect! Be sure to cut against the grain, or it will be tough. I used red bell pepper instead of green, and did add a touch of mayo to mine as I can't live without a condiment on my bread lol! Very good!

These were good. To get the steak cut thin, it helps to pop it in the freezer for a couple minutes before slicing.

So my boyfriend just proclaimed this was the best thing I've ever made. This sandwich is really good, I have never tasted a real philly sandwich so it does not matter to me the taste that it's supposed to be. This is great the way it is. But I just needed to add some of the suggestions that I read from all the reviews, to make sure it had optimum flavour. I used top round beef. I didn't use Hoagie rolls, because I think it is a US product. So I used our local sesame rolls. Had the meat defrosting, and left it slightly frozen so that it would be easier to slice. I didn't use the exact amounts of the veggies. Added tinned mushrooms to the veggie mix. Tinned pineapple to the finished sandwich. I added 1/2 teaspoon red pepper flakes while it marinated, which was for over 6 hours, plus a bit more while cooking the beef. Also added white pepper while the beef cooked. I added 1 tablespoon of worcestershire sauce. I used some mayonnaise and 3 cloves of garlic on the bread. Just put the sandwiches in the oven in a 500 degree oven for 3 minutes to melt the cheddar cheese, which was grated and just a bit.

I think it's a great recipe. I did follow some reviews..it turned out awesome. Thank u for sharing (:

Pretty good!!

This recipe is simple and easy to follow, and the results are amazing. All i swapped was i used Cathedral cheese instead of Swiss, and hoagie rolls must be a US thing as i couldn't see them in the supermarkets in Glasgow so i just used baguettes. The results are sensational, especially as a couple of my mates now think i'm a dab hand in the kitchen.

I made this today for dinner and it was great. I used 1 3/4 lb of flank steak, placed it in the freezer for a bit to make it firm and sliced the beef very thin. I mixed in the seasoning with the beef and placed in the the fridge for about an hour until I was ready to cook. It only takes a few minutes to cook because the meat is so thin. I also made the devil's steak sauce that is on this site. Heated my hoagie buns and served topped with american cheese, the steak sauce and some arugula. Soooo yummy!! Everyone in the family loved it. BTW, I left out the onions and peppers b/c the kids don't like them.

this was pretty good, but the next time i make it im going to use less salty spices, it was very salty

Didn't have any steak so I used ground beef! Still tasted fantastic.

Tasty! Seasoning was very good and would make again, even using different meats. Very good with provolone and mushrooms. We also used garlic mayo as a spread (1/4 tsp garlic salt with 1/4 C. mayo), which really made it super!

thiss recipe is good. i didn't use the veggies(exept onion). and i didn't use chili powder either. but it was good! will make again! thanks!

Very good! I loved the spices on the meat (although I did not add thyme or marjoram.) I was a little disappointed in the texture of my beef, however I will cook it longer next time. It also dried out a little under the broiler. Other than that the flavor was great. Thanks for the recipe, it's been a long time since I've had a cheese steak :)

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.

This is a great recipe! I subbed mushrooms for the onion (not a fan) but every thing else right by the recipe....very good.

We thought this was fantastic. We're not from Philadelphia, so we don't care if it's authentic or not - thus we bit into our sandwiches lacking prejudice about the seasonings and cheeses. The seasoning mixture, in particular, is what sets this sandwich apart from others, and I especially liked the thyme and marjoram. I don't get to use marjoram enough, but here's a recipe where it's a great addition! We liked that this was much lower in fat & calories than our usual favorite, "Jeremy's Philly Steak and Cheese" from this site. I took some liberties with the type of pepper (used Anaheim) and the cheese (used light provolone) and was fully satisfied with the end product. Thanks for the recipe!

So my boyfriend just proclaimed this was the best thing I've ever made. This sandwich is really good, I have never tasted a real philly sandwich so it does not matter to me the taste that it's supposed to be. This is great the way it is. But I just needed to add some of the suggestions that I read from all the reviews, to make sure it had optimum flavour. I used top round beef. I didn't use Hoagie rolls, because I think it is a US product. So I used our local sesame rolls. Had the meat defrosting, and left it slightly frozen so that it would be easier to slice. I didn't use the exact amounts of the veggies. Added tinned mushrooms to the veggie mix. Tinned pineapple to the finished sandwich. I added 1/2 teaspoon red pepper flakes while it marinated, which was for over 6 hours, plus a bit more while cooking the beef. Also added white pepper while the beef cooked. I added 1 tablespoon of worcestershire sauce. I used some mayonnaise and 3 cloves of garlic on the bread. Just put the sandwiches in the oven in a 500 degree oven for 3 minutes to melt the cheddar cheese, which was grated and just a bit.

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!!!

Wendy, I thought this recipe was great! I didn't have all of the seasonings, and I used provolone cheese, and it was still awesome. My husband loved it...it's definately going in our favorites! Thank you...Kim

This was exactly what I wanted to eat last night. I used top round steak instead of sirloin and used one big loaf of French bread cut into two big sandwiches instead. I didn't have any onion powder or marjoram, but the spices were still perfect. I loved the way the onions cooked up-- almost sweet. There was an excess of the onion/pepper mixture, so my 15 month old happily ate the extra. Overall, this is a great sandwich and very easy.

We make this recipe all the time, however we always used cubed chicken instead. We cube the raw chicken and cook it in the pan in some olive oil. We then add the seasonings, onions and green pepper and cook it all together. We also use garlic mayo (minced garlic and mayo) and broil the sandwich with swiss cheese. Great meal. My husband asks for this constantly and we have made this for several other people and they always love it.

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.

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

DELISH!! Ok, maybe not authentic Philly Cheese Steaks, but we think they are MUCH better! We used american cheese, but otherwise stuck to the recipe. Will use again.

Could have used a little more zing but still delicious!!!!!

My Husband and son loved it the first night so much that they wanted it again the next night. I loved it and it was so easy to make.

Made this recipe tonight and it was delicious. I added the oil to the spices, spread over my tri-tip steak and slid into a baggy over night. Sauted my onions and peppers first then seared/fried my steak in a hot skillet until almost medium, let rest and then cut into thin slices. So much easier this way and you can control how you want your steak cooked. I used a shredded Italian blend of mozz, cheddar, provolone & asiago cheese. Talk about good.

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.

Very good and very easy. Followed the recipe exactly and the entire family loved it.

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.

I just LOVE these sandwhiches. They are such a great alternative to making a big meal, and infact, my family enjoys these more!

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. :)

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!

I love it, We love it. It was even better the next day, after the juices from the meat and the onions had time to soak in to the buns...Will make it again very soon.

We were impressed with this recipe! I subbed provolone because we prefer it to swiss, but any cheese would be good. We added zesty italian dressing, which was the perfect finishing touch.

I made a few slight alterations; I had no thyme, I slow cooked beef in oven after it was browned, and I used cheddar. It was very good. Of course, I had to add horseradish. I love quick and easy for the family on the go. My picky kids liked it, too!

Great recipe! Just a tip if you like your bread extra moist: I poured the juice left from cooking the meat over the bread and meat before I put it in the oven to seep the flavor throughout the bread.

The mixture of seasonings were just right. Instead of the swiss cheese, I used "melted" cheese whiz - everyone loved it! A keeper!

Very tasty! Next time I'll add more cheese.

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

Used this as a basis, I had to be a little creative as I didn't have everything on the list handy.. Took 2 t-bone steaks and cut them into slices, stuck it in a sealed container with soy sauce and minced garlic for a couple hours in the fridge. Sauteed mushrooms and green pepper in butter and soy sauce as well. melted some mozzy cheese on 3 hoagie buns, cooked up the steak with onion flakes, crammed it together and poured more mozeralla cheese on it. Wrapped the entire sandwhich in foil and cooked 2 min. each side... nuking the bread first helped keep it moist. Husband said it was "out of the ballpark, over the leftfield wall, into the parking lot and a smash into a windshield, cook it again anytime." He ate 2 of the sandwiches right off the bat and saved the other for lunch tomorrow. :)

These were delicious, although next time I'll probably just buy those new Steak-Umms eXpress microwavable packs. Those are much quicker and even better...

I had to fiddle around with the seasonings so it was how we like it. They were tasty enough but way too dry. If I were to make them again, I would simmer the beef/peppers/onion with some tomato sauce.

With a couple changes, these were great. Since it waso n sale, I bought eye of round steak. Very tender. I tool another reviewer's suggestion to rub the steaks with spices, then add a little olive oil and let sit for a hour. I think it deepened the flavor. I spread garlic spread on the split rolls and broiled, the used sharp provolone, which is a personal preference.

The flavor of these sandwiches was good, but I had to chop up the meat into tiny pieces after cooking because the beef sirloin was very chewy. I am pretty sure I bought the correct cut of meat, and I am not sure why I seem to be the only one with this problem, but once I chopped up my cooked slices, the sandwiches were delicious. It just took about 10 extra minutes of chopping to make the meat soft enough to chew.

This is the best seasoning for beef I have ever found! We all loved it! Thanks for sharing!