Steak and Capsicum Sandwich

    4 hours 30 minutes

    This sandwich has a pretty elaborate preparation but it isn't difficult and the flavour is sensational!

    158 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 500g thinly sliced sirloin steak strips
    • 250g sliced fresh mushrooms
    • 1 green capsicum, seeded and cut into strips
    • 1 medium onion, sliced
    • 10 slices provolone cheese
    • 1 loaf French bread
    • 1 (400ml) tin beef stock
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon garlic powder
    • 2 tablespoons Worcestershire sauce
    • 1/8 teaspoon chilli flakes
    • 1/4 cup Pinot Noir or other dry red wine
    • 1/2 cup horseradish
    • 1/2 cup brown mustard

    Preparation:30min  ›  Cook:4hours  ›  Ready in:4hours30min 

    1. Heat the oil in a large frypan over medium heat. Add the beef and cook until browned. Add the mushrooms, capsicum and onion; cook and stir until starting to become tender, about 5 minutes.
    2. In a slow cooker, combine the beef stock, salt, pepper, Worcestershire sauce, chilli flakes and red wine. Transfer the beef and vegetables to the slow cooke, and stir to blend. Cover and cook on High for 3 to 4 hours, until beef is extremely tender.
    3. Preheat the oven to 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 aluminium foil.
    4. Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminium foil. Slice into servings, and serve with the juices from the slow cooker for dipping.

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    Reviews in English (135)


    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!  -  10 Feb 2010  (Review from Allrecipes USA and Canada)


    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.  -  11 Jul 2005  (Review from Allrecipes USA and Canada)


    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!  -  14 Oct 2007  (Review from Allrecipes USA and Canada)