New England Steak Bomb Sandwich Recipe
This New England Steak Bomb Sandwich is a hearty and flavorful sub filled with thinly shaved rib eye steak, caramelized onions, sautéed bell peppers, mushrooms, and optional salami, all topped with melted provolone cheese on a toasted hoagie roll. Perfect for a satisfying lunch or dinner, this sandwich offers a delicious combination of savory, slightly sweet, and tangy flavors with a hint of spice from optional cherry pepper relish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 sandwiches 1x
- Category: Sandwich
- Method: Sautéing, Grilling
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Meat and Cheese
- 1 pound shaved rib eye steak (or sirloin, flank, or skirt steak)
- 10–12 slices salami (optional, sliced into strips)
- 4–6 slices provolone cheese (or mozzarella or your favorite cheese)
Vegetables
- 1 large sweet onion (thinly sliced)
- 1 large red bell pepper (thinly sliced)
- 1 large green bell pepper (thinly sliced)
- 8 ounces button mushrooms (sliced and smashed)
Other Ingredients
- 2 tablespoons butter
- 1–2 tablespoons olive oil
- 2 tablespoons mayonnaise
- 4–6 sub rolls (hoagie, bolero, or French rolls)
- Cherry pepper relish (optional, for topping)
Instructions
- Prep veggies: Chop and prepare the onions, bell peppers, and mushrooms. Smash the mushrooms with your fist after slicing to create a tender texture and release extra flavor.
- Sauté peppers and onions: Heat a large skillet over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. Add sliced onions and bell peppers and cook until soft and caramelized, about 10-15 minutes.
- Add mushrooms: Push peppers and onions to the side of the pan, add a small pat of butter, then add smashed mushrooms. Sauté until tender, another 3-5 minutes.
- Cook shaved steak: Push vegetables to the side or remove from pan if needed. Increase heat to medium-high. Add the shaved steak in batches, tossing quickly to brown and season with salt and black pepper. Cook until steak is no longer pink.
- Sauté salami and combine: Add salami slices to the skillet and sauté until heated through. Combine all meat and vegetable mixture, then remove from heat. Taste and adjust seasoning if necessary. Cover to keep warm.
- Toast sub rolls: Heat a griddle or pan over medium-high heat. Spread a thin layer of mayonnaise on the sub rolls and grill each half until golden and crispy.
- Reheat steak mixture and melt cheese: Using a slotted spoon, scoop a generous portion of the steak mixture onto the griddle to warm quickly. Place provolone slices over the top to melt.
- Assemble the sandwich: Place the warmed steak mixture with melted cheese onto the toasted sub rolls.
- Add finishing touches: If desired, top sandwiches with cherry pepper relish or cherry pepper hots for extra spice. Serve immediately for the best flavor and texture.
Notes
- You can substitute rib eye steak with sirloin, flank, or skirt steak if preferred.
- Slicing and smashing mushrooms adds to the traditional texture and flavor of the sandwich.
- The salami is optional but adds a nice salty, smoky dimension.
- Adding cherry pepper relish adds a tangy heat that complements the sandwich well.
- To achieve a crispy toasted roll, spread mayonnaise on the bread before toasting.
- This sandwich is best enjoyed fresh and hot.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
Keywords: New England Steak Bomb Sandwich, steak sandwich, hoagie, provolone cheese, sautéed peppers, caramelized onions, mushrooms, salami, cherry pepper relish
