Garlic-infused mayonnaise is the secret ingredient that makes this steak and capsicum sandwich truly special.
Definitely 5 star! Used sirloin steak that sat in the fridge with steak seasoning on it for a day and a half to really absorb the flavors. BBQ the sirloin rare and then thinly sliced it and set aside in preparation for assembly. Carmelized the onions prior to making the sandwiches, then sauteed the peppers using green and red for color. Added mushrooms for a more true Philly sandwich. Used a variety of cheese; Manchego, Monterey and Mozarella. My favorite was the Manchego which gave it an edge. Baked the sandwiches open faced for 5 minutes to crisp the buns, then broiled until the cheese melted, bubbled and slightly browned. The garlic mayo made the sandwich! My family loved it. Thanks Tera for the great recipe. - 08 Feb 2010 (Review from Allrecipes USA and Canada)
Superb. Based on comments read and my one Philly Phriend, I made six sandwiches. Two with provolone, two with mozarella, and (Philly) two with cheeze whiz. Provolone and mozarella were equal in outstanding taste. The cheeze whiz was good but not up to the others. Used everything the recipe called for except (above) and low fat mayo. Reheated leftovers in the oven, put in while heating to 500, when reached 500 took out, perfect. Micorwaved leftover sandwiches were not so good. - 25 Apr 2007 (Review from Allrecipes USA and Canada)
this is a pretty good recipe. As suggested by another reviewer it tastes great if you add steak seasoning on the meat in the Am and let it sit until dinner time and then there is no need to season with the salt and pepper. - 04 Aug 2006 (Review from Allrecipes USA and Canada)