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New England Steak Bomb Sandwich

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. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 503 kcal
Course: Main Course
Cuisine: American

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 slices 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 oil
  • 4-6 slices Provolone cheese or mozzarella or your favorite
  • 2 tablespoons mayonaisse
  • 4-6 sub rolls hoagie, bolero, French rolls all will work
  • cherry pepper relish add relish to top, optional

Instructions

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. 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. 
  6. 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.
  7. Top with cherry pepper “hots” or hoagie spread if desired and eat immediately for the best flavor. Serve immediately.

Notes

  • Variations
  • 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. 
  • 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. 
  • cast iron skillet
  • What to Serve this with...
  • 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.
  • 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. 
  • These sandwiches are delicious with potato chips of course or try these sweet potato chips!
  • Amazing with french fries, sweet potato fries, onion rings or these air fryer Steak Fries.
  • How about a simple green salad, coleslaw, cucumber salad or maybe these zucchini fritters.

Nutrition Information

Serving 1sandwich Calories 503kcal (25%) Carbohydrates 31g (10%) Protein 28g (56%) Fat 30g (46%) Saturated Fat 12g (60%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Trans Fat 0.2g Cholesterol 79mg (26%) Sodium 733mg (31%) Potassium 570mg (16%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1200IU (24%) Vitamin C 60mg (67%) Calcium 126mg (13%) Iron 9mg (50%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 503

% 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.