This Steak Bomb recipe is New England’s version of the Philly Cheesesteak, kicked up with “hots”, melted provolone cheese, salami and smashed mushrooms. A hot sub, dripping with juicy shaved steak sautéed with mushrooms, peppers and caramelized onions, on a toasted sub roll.
Chop, and prep your onions, peppers and mushrooms. I read somewhere that a true steak bomb sandwich uses “smashed” mushrooms, so I smashed them, sliced and then used my fist to smash! Kinda fun, I must admit, but watch it, they tend to go flying as you hit them.
Heat a large skillet (<-my favorite) to medium heat and add tablespoon of butter and a tablespoon of olive oil to the pan. Add the peppers and onions cooking until soft and caramelized, about 10-15 minutes. Then scoot to the side adding a little pat of butter and tossing in the mushrooms, sautéing until soft and tender, another few minutes.
Scoot your shrooms, peppers and onions to the side (if room, if not remove from pan) and turn up the heat on the skillet to medium-high.Add the shaved steak a little at a time tossing quickly to brown to your liking, seasoning with a pinch of salt and black pepper. Scoot each batch to the side and add more until all the shaved steak is cooked.
Add your slices of salami, sautéing salami until heated through and then mix all of the veggies and meat mixture. Remove from heat and cover, taste and add additional seasoning if needed.
Heat griddle to medium-high heat and then spread a thin layer of mayo on the halves of hoagie rolls and grill until golden and crispy.
Using a slotted spoon scoop up a heaping sandwich serving of the steak mixture placing onto the griddle, warming it quickly and place provolone slices over the top to melt. Using a large spatula scoop the mixture up and place on the toasted hoagie roll.
Top with cherry pepper “hots” or hoagie spread if desired and eat immediately for the best flavor. Serve immediately.
Video
Notes
Variations
Use your favorite cut of meat! You can use skirt steak, flank steak, sirloin or my favorite rib eye. The key is to ask your butcher to shave it for you, as it's very hard for home cooks to shave it thin enough themselves. These are not thick slices of beef.
Use your favorite bell peppers, I could not find green bell peppers for the life of me when making these! The things we cannot find these days!
Add a few grinds of pepper to the loaded steak if that is your thing.
Also delicious served with a schmear of garlic aioli and some banana pepper slices.
Storage
Store leftover meat mixture in the fridge in an airtight container up to 5 days. May be frozen up to 3 months.
To reheat, heat a cast iron skillet or your favorite skillet to medium high heat and toss the steak mixture into the hot skillet. Adding a teaspoon of butter or oil if necessary. Heat until warmed through, add cheese and serve on a toasted hoagie.