Few sandwiches can rival the bold, hearty flavors of the legendary Steak Bomb. This New England staple is an explosion of tender shaved steak, sautéed onions, peppers, mushrooms, melted provolone, and sometimes even salami—all packed into a toasted sub roll. If you’re a fan of cheesesteaks but want something even more indulgent, the Steak Bomb is the ultimate upgrade.
This article will explore the origins of the Steak Bomb, what makes it unique, the best ways to enjoy it, and answer some frequently asked questions about this mouthwatering sandwich.
The Origins of the Steak Bomb
New England’s Best-Kept Secret
The Steak Bomb is believed to have originated in New Hampshire and Massachusetts, where local sub shops began piling extra toppings onto traditional steak-and-cheese sandwiches. While the exact origin is debated, many credit USA Subs in Derry, New Hampshire, as one of the first places to popularize the Steak Bomb.
Unlike the classic Philly cheesesteak, which focuses on minimal ingredients (steak, cheese, and onions), the Steak Bomb takes things to another level by adding bell peppers, mushrooms, and even salami for an extra layer of flavor.
Why Is It Called a “Bomb”?
The name likely comes from the explosion of flavors that happens in every bite. Between the richness of the steak, the smokiness of the salami, the sweetness of the caramelized onions, and the gooeyness of the melted provolone, this sandwich delivers a powerful taste experience.
What Makes the Steak Bomb So Special?
1. The Steak
The star of the show is shaved ribeye steak. Unlike thicker cuts, shaved steak cooks quickly and absorbs flavors beautifully. The high-fat content of ribeye makes it juicy and tender, ensuring every bite is flavorful.
2. The Cheese Melt Factor
While some steak sandwiches use Cheez Whiz or American cheese, the Steak Bomb sticks to provolone. This cheese melts beautifully, stretching with every bite and adding a mild, creamy contrast to the bold flavors.
3. The Salami Addition
Not every Steak Bomb features salami, but those that do take the sandwich to another level. Salami adds a slightly spicy, smoky kick that enhances the richness of the steak.
4. The Perfectly Sautéed Veggies
The combination of onions, bell peppers, and mushrooms adds depth and texture to the sandwich. The onions are caramelized until they’re soft and slightly sweet, the bell peppers provide a subtle crunch, and the mushrooms soak up all the delicious steak juices.
5. The Toasted Sub Roll
A great sandwich is only as good as its bread. The hoagie or sub roll used for a Steak Bomb should be toasted to perfection—crispy on the outside but still soft enough to absorb the juices from the steak and veggies.
New England Steak Bomb: The Ultimate Flavor Explosion
Ingredients:
For the Sandwich:
- 1 pound shaved steak (ribeye preferred)
- 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 lightly smashed
- 10–12 slices salami, cut into strips (optional)
- 4–6 slices provolone cheese
- 4 hoagie or sub rolls
- 2 tablespoons butter
- 1–2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Mayonnaise (optional)
- Hot pepper relish or cherry pepper spread (“hots”)
Directions:
- Prepare the Vegetables:
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- Add the sliced onions and bell peppers to the skillet. Sauté until they become tender and caramelized, approximately 8–10 minutes.
- Introduce the sliced and smashed mushrooms to the skillet. Continue cooking for an additional 5 minutes until the mushrooms release their moisture and achieve a golden-brown hue.
- Season the mixture with salt and freshly ground black pepper to your liking. Once done, transfer the sautéed vegetables to a separate plate and set aside.
- Cook the Shaved Steak:
- In the same skillet, add the remaining butter and olive oil. Increase the heat to medium-high.
- Introduce the shaved steak to the skillet, ensuring it’s spread out evenly. Allow it to sear without disturbance for about 2 minutes to develop a rich brown crust.
- Stir the steak, combining it with any accumulated juices, and continue cooking until it’s browned and cooked through, which should take an additional 2–3 minutes.
- If you’re incorporating salami, add the sliced strips to the skillet during the last minute of cooking, allowing them to warm and release their flavors.
- Combine and Melt:
- Reduce the skillet’s heat to low. Reintroduce the sautéed vegetables to the skillet, mixing them thoroughly with the cooked steak (and salami, if used).
- Layer the provolone cheese slices over the top of the steak and vegetable mixture. Cover the skillet with a lid and let it sit for 1–2 minutes, or until the cheese has melted into a gooey consistency.
- Prepare the Rolls:
- While the cheese is melting, lightly toast the hoagie or sub rolls under a broiler or in a toaster oven until they achieve a golden-brown crust.
- If you prefer, spread a thin layer of mayonnaise on the interior sides of the toasted rolls for added creaminess.
- Assemble the Sandwiches:
- Generously spoon the steak, vegetable, and melted cheese mixture onto each toasted roll, ensuring an even distribution.
- Top each sandwich with a desired amount of hot pepper relish or cherry pepper spread to introduce a spicy kick.
- Serve the sandwiches immediately while they’re hot, accompanied by your favorite sides.
Nutritional Information (per serving):
- Calories: Approximately 650
- Total Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 1500mg
- Total Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 40g
Please note that these nutritional values are approximate and can vary based on specific ingredient brands and preparation methods.
Best Ways to Enjoy a Steak Bomb
1. Classic Deli-Style Experience
Serve the Steak Bomb with potato chips and a dill pickle for a true sub-shop feel. A can of root beer or cola on the side completes the experience.
2. The Ultimate Game Day Food
Looking for the perfect sandwich for football season? The Steak Bomb is hearty enough to satisfy any game-day appetite. Serve with loaded fries or a side of buffalo wings for an indulgent feast.
3. A Steak Bomb With a Kick
Love spice? Add banana peppers, jalapeños, or hot pepper relish to your sandwich for an extra punch of heat. You can also drizzle on some spicy aioli for even more kick.
4. Pairing with the Right Drink
- For Beer Lovers: A cold IPA or amber ale pairs beautifully with the richness of the steak and cheese.
- For Wine Enthusiasts: A bold red wine like a Cabernet Sauvignon complements the beefy flavors.
- For Non-Alcoholic Options: A classic sweet tea or homemade lemonade balances out the savory elements of the sandwich.
Customizing Your Steak Bomb
One of the best things about this sandwich is how adaptable it is. Here are some variations to fit different preferences:
Healthier Version
- Use lean sirloin instead of ribeye.
- Swap regular cheese for a low-fat provolone or mozzarella.
- Load up on extra veggies for added nutrients.
- Opt for a whole wheat roll instead of a white sub roll.
Gourmet Upgrades
- Add a fried egg on top for an even richer sandwich.
- Drizzle with balsamic glaze for a touch of sweetness.
- Use garlic butter on the roll before toasting for extra flavor.
Keto-Friendly Version
- Skip the bread and turn the Steak Bomb into a bowl or serve it in lettuce wraps.
- Use a cheese crisp instead of bread for a low-carb alternative.
Frequently Asked Questions (FAQs)
1. What’s the difference between a Steak Bomb and a Philly cheesesteak?
The Philly cheesesteak is simpler, usually just steak, cheese, and onions, while the Steak Bomb is fully loaded with onions, peppers, mushrooms, and often salami. The bread and cheese may also vary depending on the region.
2. Can I make a Steak Bomb at home without a flat-top grill?
Yes! While delis use griddles, a regular skillet works just fine. Use a cast-iron skillet for the best results, as it retains heat well and allows for a great sear on the steak.
3. What’s the best way to reheat a Steak Bomb?
To keep the sandwich from getting soggy, reheat in an oven at 375°F for about 10 minutes. If needed, wrap it in foil to prevent the bread from over-toasting while warming the inside.
4. Can I use different types of cheese?
Definitely! While provolone is the classic choice, Swiss, pepper jack, or white cheddar can all work well, depending on your preference.
5. What’s the best way to slice steak for a Steak Bomb?
The steak should be paper-thin for the best texture. If slicing at home, partially freeze the steak for 30 minutes before cutting—it makes getting thin slices much easier.
6. Can I make a vegetarian version?
Yes! Replace the steak with portobello mushrooms, grilled eggplant, or seared tofu. The rest of the ingredients—onions, peppers, mushrooms, and cheese—work just as well for a meatless version.
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7. Is salami necessary for a Steak Bomb?
Not at all! While salami adds a smoky, savory element, the sandwich is still amazing without it. However, if you want extra richness and depth, it’s a great addition.
8. What’s the best way to toast the bread?
For an extra-crispy roll, spread butter or garlic butter on the inside of the bread and toast it in a pan before assembling the sandwich.
Conclusion: Why the Steak Bomb Is a Must-Try
The Steak Bomb is more than just a sandwich—it’s an experience. It takes everything great about a cheesesteak and cranks it up to the next level with more toppings, more flavor, and more indulgence. Whether you’re making it for a family dinner, game day, or just treating yourself, this sandwich is guaranteed to be a hit.
From the sizzling steak to the melted provolone and toasted hoagie roll, every bite is packed with flavor. Try making it at home and customize it to your liking—you might just find yourself making Steak Bombs a regular part of your meal rotation.
