Recipe: Delicious Steak Bomb

Steak Bomb. 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. Steak sandwiches are sometimes served with toppings of cheese, onions, mushrooms, peppers, tomatoes. 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.

Find steak bomb stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Steak bomb is a greasy, moist sandwich consisting of a bread roll loaded with steak, cheese, peppers, onions, mushrooms, and salami or sausages. You can cook Steak Bomb using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Steak Bomb

1. You need 1 of bell green pepper sliced.
2. It's 1 medium of onion sliced.
3. You need 1 tsp of chopped garlic.
4. It's 6 oz of mushrooms I used fire roasted Portobello.
5. It's 1/4 lb of genoa salami sliced in strips.
6. Prepare 1/2 lb of white american cheese cut in half.
7. It's 1/4 lb of sliced provolone cut in half.
8. It's 1 of salt and pepper to taste.
9. You need 8 large of sub rolls sliced...
10. It's 2 lb of shaved steak..i used carne Picada extra thin ( ground hamburger works great too).

It is mostly associated with the New England region. I gravitated to a recipe called Steak Bomb. The name of the recipe intrigued me and the picture made me drool. There are loads of pictures, great pictures in this cookbook for you to enjoy.

Steak Bomb instructions

1. salt and pepper garlic onions mushrooms and green pepper and cook til tender set aside.
2. 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 ...
3. combine the pep.onion mixture to the steak.
4. 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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