Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, steak bomb. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Steak Bomb is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Steak Bomb is something that I have loved my entire life. They’re fine and they look fantastic.
A Steak Bomb Sandwich is a hot and messy steak sub or sandwich made with shaved steak and melted provolone cheese, plus sautéed onions, sautéed green bell peppers and mushrooms. A steak sandwich is a sandwich prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons, then served on bread or a roll. I gravitated to a recipe called Steak Bomb.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook steak bomb using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Steak Bomb:
- Take 1 bell green pepper sliced
- Get 1 medium onion sliced
- Take 1 tsp chopped garlic
- Take 6 oz mushrooms I used fire roasted Portobello
- Get 1/4 lb genoa salami sliced in strips
- Take 1/2 lb white american cheese cut in half
- Take 1/4 lb sliced provolone cut in half
- Take 1 salt and pepper to taste
- Make ready 8 large sub rolls sliced..
- Get 2 lb shaved steak..i used carne Picada extra thin ( ground hamburger works great too)
Grilled flap steak, charred scallions, salami-cheese crisps, a rich pepper-and-onion sauce, all packed into a soft roll with salami baked into it. This "steak bomb" recipe is chef Jamie Bissonnette's riff on the New England beef sandwich. Instead of bread, he serves the hearty sandwich filling. Get Steak Bomb essential facts below.
Steps to make Steak Bomb:
- salt and pepper garlic onions mushrooms and green pepper and cook til tender set aside
- in a large fry pan season (to your liking) the steak ….while its cooking pull apart the meat into bite size peices(careful to not over cook)….about 2 min before steak is done add in genoa salami cook til beef is done ..remove from heat ..
- combine the pep.onion mixture to the steak
- take your sliced sub roll and open it up you want it to open up (like a boat to hold the filling)…put three half slices of provolone in the roll …with a slotted spoon ,scoop up the meat tapping to get rid of the the juices (juices can sog up bread and make it messy trying to eat) fill the roll with the meat mixture , you need to over stuff it abit on top because it will settle abit in the oven..place three half slices of american cheese on top(I use extra cheese)…after each sub u fill place on a cookie sheet and heat in oven set at 375° to melt the cheese and crust up bread abit
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