Sometimes, my husband Jack goes a little over the top when he’s cooking. And in the case of this Steak Bomb Sandwich – that’s a very, very good thing!
This recipe combines tender shaved steak, melted provolone cheese, caramelized onions, mushrooms sautéed in bourbon, and our roasted garlic aioli into one amazingly good steak bomb sandwich.
(Don’t you want to take a bite out of this right now?)
Just use your favorite sandwich roll for this recipe. Here in New England we call these ‘bulkie rolls’ but any sub, Kaiser, Hoagie or soft crusty sandwich roll will do, as long as it can hold up to the juicy filling in this steak and cheese sandwich.
Also, don’t be embarrassed to buy pre-shaved steak at the grocery store or butcher for making this steak bomb sandwich recipe. Most home cooks (including us) aren’t able to hand shave the steak thin enough for this type of sandwich. Just be sure you buy shaved steak and not the pre-ground steak that is formed into strips – it’s definitely not the same tender cut of beef that you want to use when making this steak bomb sandwich.
Served with our Roasted French-Style Potatoes (and a little Roasted Garlic Aioli on the side for dipping) – this is a hearty and delicious meal!
Ingredients
- 1 large peeled onion, sliced into five thick slices
- 1 8-oz package button mushrooms
- 3 tablespoons butter separated (or less as needed)
- 3 tablespoons extra virgin olive oil separated (or less as needed)
- Pinch of sugar
- 1/8 cup bourbon
- Pinch of salt
- Few grinds of pepper
- 1 tablespoon extra virgin olive oil
- 1 pound shaved steak
- ¼ pound sliced provolone cheese
- Bulkie or Sub rolls
- Roasted Garlic Aioli
Instructions
- In a medium skillet over medium heat, melt one tablespoon of butter with one tablespoon of extra virgin olive oil. Place the onion slices into the pan and slowly sauté for 15-20 minutes until browned and caramelized, stirring and flipping occasionally. Add a pinch of salt, a few grinds of pepper and a large pinch of sugar and stir to combine. Cook on low for another 5 minutes. Remove from heat.
- While onions are cooking, heat a large skillet over high heat with one tablespoon of butter and one tablespoon of oil. (Mushrooms will be cooked in two batches). Once butter mixture is hot, place half the mushrooms in and stir. Cook for 2-3 minutes and flip each slice and cook for another 2 minutes. Repeat with the last of the oil and butter and second half of mushrooms. (You may not need all of the butter and oil for the second batch.)
- When the second batch of mushrooms are cooked, add first batch in with second batch and pull pan from burner. Add in bourbon and slowly place back on flame. The mixture should flame up and then burn off the alcohol. Season with salt and pepper and remove from heat.
- At this point you can add cooked mushrooms in with the cooked onions and reuse the large skillet to cook the steak.
- Heat large skillet over medium high heat and add one tablespoon of olive oil. Add in steak and with two wooden spoons, pull steak apart and turn and cook for 2-3 minutes until cooked through. Season with a little more salt and pepper.
- Add onions and mushrooms to the steak, stir to combine and turn off heat. Place provolone slices over the steak mixture and cover pan to melt the cheese, about one minute.
- Spread roasted garlic aioli onto bulkie roll. With a spatula slide a serving of the steak and cheese mixture onto each roll and enjoy. We served ours with Roasted French-Style Potatoes.
Viva la Violette
What kind of steak would you buy for this, even if you had a butcher shave it for you, or if I wanted to do it myself? New york strip, ribeye? I’d appreciate your help, I’d love to make this. It looks so good! Thanks in advance for your reply!
Hi Dee! A rib-eye or sirloin would be your most tender and flavorful options. Let us know if you have any other questions and thanks for stopping by! Martha
This sandwich is absolutely mouthwatering! Using a brown variety of mushrooms, crimini or portabella, would add some extra meaty textures for the real meat-lovers in the family…Thanks for sharing this recipe and for making me so hungry!!
-Shannon
Mushrooms Canada recently posted…Indian Turkey with Chickpeas and Spinach
Holy cow this looks ahhhh-mazing! Wow. My Husband is from Boston – I’ll have to ask him about Bulkie Rolls! He would be all over this sandwich! Yum. Found you through a Tweet from Crazy For Crust.
– Claire
Claire @ A Little Claireification recently posted…St. Patrick’s Day Bunting Pillow: Guest Blogging @ DebbieDoos!
Thanks for stopping by our site Claire!
Is there another meat cut, such as a roast or loin that would work too! Looking for an idea for my daughter’s graduation party guests.
Hi Lola – We’d recommend a rib-eye roast. You can either have your butcher cut it into very thin slices when you buy it, or before cooking, place the roast in the freezer long enough so the meat is stiff for cutting, but not frozen, and then with a very sharp knife, cut your very thin slices. As you are cutting, if it starts to get too soft, you can put it back in the freezer again. I hope that helps! Thanks for writing us! Martha