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The cheesesteak is Steak Out Subs' signature sandwich. The sirloin is sliced fresh daily and topped with grilled onions, peppers and melted cheese.

Steak Out Subs is celebrating its second year in business in Crystal River and owners say they are thrilled with customer response to their fresh made-from-scratch menu dishes.

The eatery is on U.S. 19 near Beall’s Department Store — across from the airport — owned by Vickie and Bob Didomenico, who previously operated Scoops ice cream shop in Hudson for 25 years.

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Steak Out Subs owners and management include, from left, Drew Didomenico, co-owner; Shelley Kerns, prep cook; Vickie Didomenico, co-owner; Tina Bates, front-end service; and Robert Didomenico, co-owner.

The hospitable owners and staff make old and new customers feel right at home.

The shop is spacious with plenty of comfortable tables and chairs in a homey, sparkling clean setting for dining in, as well as carry-out.

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This chicken club wrap has diced, grilled chicken, lettuce, tomato and onion with white American cheese and ranch dressing.

The owners’ son, Drew, is also in the kitchen turning out many of the dishes, and Vickie Didomenico’s sister, Tina Bates, is also part of the friendly staff.

They bill their new shop as “Home of the Cheesesteak,” and say it’s the most popular item to date, among the hot and cold subs, salads and sides.

During a recent visit, we chatted with Eileen Doman, a Pine Ridge resident, who declared “I’m the hardest customer to please. I’m from Philly and I know my cheesesteak!”

Doman said she has visited Steak Out Subs “from day one when they opened” and has made a weekly visit since then, “sometimes more than once a week.”

Vickie Didomenico said a lot of their following is from businesses along

U.S. 19 and they now have a good following from the new delivery services, Door Dash and Grub Hub.

The Didomenicos have trimmed the menu slightly for the summer months, but promised a variety of homemade soups will return in the fall, such as beef vegetable, chicken noodle and chili — none of which resemble canned varieties.

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A traditional, toasty golden brown turkey club is popular at Steak Out Subs.

Right now, though, there are some additions to the menu, including garlic parmesan french fries, turkey reuben, sweet potato fries with choice of bacon and cumin rub or horseradish sauce.

Add to that, new combo meals from $8.39 to $6.99 that include a small cheesesteak, Italian sub or chicken tenders, with sides such as fries, onion rings or homemade potato chips, plus a 16-ounce beverage for just $1.

It’s all available Tuesday through Friday.

“It’s really important to us that we serve quality food,” Vickie Didomenico said. “We roast our own pork for our pressed Cubans and there are no heat lamps or microwaves here. All meals are cooked to order.”

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These bacon-cheddar cheese fries come hot with gooey cheese and ranch dressing.

For the very popular cheesesteaks, she said, “all the beef sirloin is hand sliced daily for the sub sandwiches.”

Something special is the Steak Out Salad, a spring lettuce mix with grape tomatoes, carrots, cucumbers, red onions, almonds, red seedless grapes, dried cranberries, banana peppers, pickled beets and a choice of sirloin slices, grilled chicken, bacon, ham, turkey or chicken salad, for $8.99.

A spectacular sandwich is the turkey club with turkey breast, American cheese, lettuce, tomato and mayo on toasted bread for $7.95.

Other tempting choices include the Italian sub with a full stuffing of ham, Genoa salami, pepperoni, capicola and Provolone, $7.99 and $10.99; and the chicken salad with grapes and almonds on a toasted croissant for $7.95.

Steak Out Subs also offers catering and delivers to businesses within a six-mile radius for a $15 minimum order.

Steak Out Subs is at 374 N. Suncoast Blvd. (U.S. 19) in the Crystal River Plaza. Hours are Tuesday through Friday from 11 a.m. to 6:00 p.m. and Saturday from 11 a.m. to 5 p.m. Closed on Sunday and Monday. Call 352-228-8036 for carry-out ordering, delivery service and catering information.

Vickie Didomenico recently shared her special salad recipe for Flair For Food readers:

VICKIE’S BEST CHICKEN SALAD

  • 1 whole chicken, boiled on top of stove in water until done
  • 1/2 cup mayonnaise
  • 3 tablespoons plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon onion powder
  • 1/2 cup of red seedless grapes
  • 3 tablespoons almonds
  • 1/4 Granny Smith apples, chopped into small pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Skin chicken and pull into strips.

In a medium bowl, mix together the mayo, yogurt, mustard onion powder, salt and pepper. Add the chicken and mix together.

Gently fold in the grapes, almonds and apples. Serve on a croissant.

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