Sunny's Cheesesteak

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i was stumped about what to cook (again for dinner, ur philly cheesesteak was the perfect idea, my son ate it all up....and he is a picky eater.

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I made this recipe for my wife and I and it really looked good on television. The sause was good fresh... I made to much of it and it wasn't to good when I tried to reheat it and eat it with chips... Anyways.. I have to agree with a couple of people on here ... the meat was kinda tangy because of the vinegear but it was ok... My wife isn't to much of a cilantro fan so if you arn't either i would pass on this recipe. I like it because I am into that "southwest" flavor it had. On a scale 1-10 I would give it a 7

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the cheese sauce was probably the best thing about the recipe. overall it wasn't all that and the flavors with the vinegar and lime seemed to overpower some of the other flavors.

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I made this for my husband lunch for Father's Day. I was disappointed in the flavors. The steak was vinegary tasting which over-powered everything else. The cheese sauce we felt was lacking something but not sure what. I will not make this recipe again. My husband asked me to go back to my regular recipe I use and add the chili's and adobo to my cheese sauce.

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This looked so good on tv. I couldn't resist making it. I'm a college-aged guy, not very familiar with cooking. This was probably the biggest cooking project i've ever undertaken. On top of that, I'm vegetarian, so I knew I'd have to substitute something in for the steak. Traditionally tofu would be used, but I wanted to add a little bit of that meat feeling to it, so I made a mixture of tofu slices and portobello mushrooms as the steak. Everything else was done the way Sunny did it.

The end result was amazing. Best sandwhich I've ever made. I recommend this recipe to other vegetarians. Thanks Sunny!

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We made this last night and we loved it. Next time I make it I'll use a different steak, but overall it was good. The cheese sauce was awesome. It would be a great dip for parties or broccoli. I'm using the leftover cheese sauce for nachos!

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I added an extra adobe pepper not realizing it would be too hot then... so other than that this recipe was wonderful. It was refreshing to taste such unique flavors. The only think I did differently was marinate the meat all day.. it came out sooo tendy even my 8 month old was able to have some pieces.

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I made this last night. First off, my kids (3 & 5 would not touch it, but that's not necessarily a fault of the recipe, they are a bit picky. But they like meat, so I thought they might like the meat in this but it was a no-go. I can kinda of understand why, I wasn't crazy about it either. The red wine vinegar in the marinade made the meat a bit tangy, just a flavor I'm not into. The cheese sauce was nothing spectacular either. It was very thick due to the cream. It was plenty hot also. I don't know, overall it just didn't impress me much. I probably won't make again. Too much trouble for something that my whole family won't eat.

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My family all assisted with this meal. Monday nights are the only night I am home to cook and tonight I put them all to work and the meal was outstanding. We all had a part in the kitchen. The sandwiches were wonderful and the onion strips were great with the cheese sauce. We did try the onions ON the sandwich and this was what won me over. I will make this again and again...

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We made this Cheesesteak AND the Fried Onion Strips and..... well.... it all tasted good once we finally got it served....but it was hard to get everything seared, fried, and cheese sauce made so everything was ready and hot at the same time. Guess one needs a bigger stove and more space than we have (and more sous-chefs : It was an adventure but not one I would try again any time soon.