New England Steak Bomb Sandwich
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
503 kcal
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Course
Main Course
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Cuisine
American
New England Steak Bomb Sandwich
Description
The New England Steak Bomb Sandwich starts with thinly shaved beef, typically rib eye or other tender cuts like sirloin or flank, quickly cooked to retain juiciness and flavor. The beef cooks alongside a medley of sautéed vegetables including sweet onions, red and green bell peppers, and smashed button mushrooms, which bring additional texture and depth.
Salami strips can be added for a smoky, salty accent, warmed gently during the cooking process. The seasoned meat and vegetables are combined and melded with provolone cheese, which softly melts during final warming steps. Hoagie rolls are grilled with a thin layer of mayonnaise, adding a crisp, golden crust and rich undertone that complements the filling.
This sandwich pairs well with classic sides like potato chips, fries, or a fresh salad. The recipe allows variations in meat cuts, peppers, and cheese selection, providing flexibility to personal taste.
Leftover meat mixture stores well refrigerated for up to five days and freezes up to three months. Reheating in a hot skillet with a bit of butter or oil restores moisture and flavor before assembling the sandwich fresh.
Ingredients
- 1 pound shaved steak buy pre-shaved or ask your butcher, I like Rib Eye, but sirloin, flank or skirt may be used
- 10-12 lices salami Optional, sliced into strips
- 1 large sweet onion sliced thin
- 1 large red bell pepper sliced thin
- 1 large green bell pepper sliced thin
- 8 ounces button mushrooms sliced and smashed (if you want!)
- 2 tablespoons butter
- 1-2 tablespoons neutral cooking oil generic cooking oil
- 4-6 lices provolone cheese or mozzarella or your favorite
- 2 tablespoons mayonnaise
- 4-6 sub rolls hoagie, bolero, French rolls all will work
- cherry pepper relish add relish to top, optional
Instructions
- 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.
Notes
- Store leftover meat mixture in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat leftovers by warming in a hot skillet with a small amount of butter or oil, then add cheese before serving on a toasted hoagie roll.
- Choose your preferred cut of beef such as rib eye, sirloin, flank, or skirt, and ask your butcher to shave it thin.
- Optional additions include garlic aioli, banana pepper slices, and various sides like French fries, sweet potato fries, or salads to complement the sandwich.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 503kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 28g | 56% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 79mg | 26% |
| Sodium | 733mg | 31% |
| Potassium | 570mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1200IU | 24% |
| Vitamin C | 60mg | 67% |
| Calcium | 126mg | 13% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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