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A Steak Bomb Sandwich is a lip-smacking, fully-loaded steak and cheese sandwich that is sure to please any picky eater!

Steak Bomb Sandwich


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!

What is a Steak Bomb Sandwich?

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. It’s essentially ‘the bomb’ (aka very, very delicious) and that’s what inspired the name.

According to one school of thought, the Steak Bomb Sandwich is believed to have originated in New Haven, Connecticut at a burger restaurant called Louis’ Lunch.  (Another interesting tidbit: Louis’ Lunch also claims to have invented the first hamburger!)

But the Steak Bomb Sandwich is so beloved throughout all of New England, lots of other sub shops have tried to claim it as their own invention. Jitto’s Restaurant in Portsmouth, New Hampshire calls itself “The Home of the Steak Bomb.” And USA Subs in Derry, New Hampshire even went so far as to get a trademark on the name – just to get a leg up on their neighborhood competition!

Some versions of the Steak Bomb Sandwich include salami in the mix for some added zesty flavor. And at most sub shops in New England, you can order it with or without ‘hots’ (hot pepper relish).

Steak Bomb Sandwich

How do you make a Steak Bomb Sandwich?

Our Steak Bomb Sandwich combines tender shaved steak, melted provolone cheese, caramelized onions and peppers and mushrooms that we sautéed in bourbon, plus we slathered our homemade roasted garlic aioli onto the roll. (Don’t you want to take a bite out of this right now?)

Just use your favorite sandwich or sub roll for this recipe.  Here in New England we always go for ‘bulkie rolls’ from Rhode Island-based Calise Bakery (they are the best!) but any Kaiser, hoagie, sub, grinder, or soft crusty sandwich roll will do, as long as it can hold up to the juicy filling in this loaded steak and cheese sandwich.


Steak Bomb Sandwich

What kind of steak do you use when making a Steak Bomb Sandwich?

Some sub shops use steak tips for their Steak Bomb Sandwich, but a good-quality, shaved ribeye steak is traditional (and easier to eat).

Don’t be embarrassed to buy pre-shaved steak at the grocery store, or from your butcher. Most home cooks (including us) aren’t able to hand shave the ribeye steak thin enough for this type of sandwich (unless you happen to own a meat slicer).  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!

This post originally appeared on A Family Feast in March 2013. We’ve updated the photos.

You may enjoy these other Sandwich recipes:

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Steak Bomb Sandwich - A Family Feast

Steak Bomb Sandwich

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: entree, sandwich
  • Method: stovetop
  • Cuisine: American


  • 1 large peeled onion, sliced into five thick slices
  • 2 large green bell peppers sliced into long thick slices
  • 1 12-oz package button mushrooms
  • 5 tablespoons butter, separated
  • 5 tablespoons extra virgin olive oil, separated
  • Pinch of sugar
  • ¼ cup bourbon
  • Pinch of salt
  • Few grinds of pepper
  • 1 1/2 pounds shaved steak (two 12-ounce packages)*
  • ¼ pound sliced provolone cheese (8 slices)
  • Bulkie or sub rolls
  • Roasted Garlic Aioli


  1. In a medium skillet over medium heat, melt one tablespoon of butter with one tablespoon of olive oil. Place the onion and pepper 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.
  2. 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 then remove to a bowl.
  3. Repeat with one tablespoon of oil and butter and second half of mushrooms.
  4. When the second batch of mushrooms are cooked, add first batch back 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.
  5. Once the peppers and onions are cooked, add cooked mushrooms.
  6. Heat large skillet or flat griddle over medium high heat and add one tablespoon of olive oil and one tablespoon of butter. Add in half the steak and with two wooden spoons or tongs, pull steak apart and turn and cook for 2-3 minutes until cooked through. Season with a little more salt and pepper. Remove to the pan with the peppers and onions.
  7. Add remaining oil and butter and cook the rest of the beef then add to the other pan.
  8. Stir the mixture around and heat to hot. Make four large piles and place provolone slices over each pile and cover pan to melt the cheese, about one minute.
  9. Spread roasted garlic aioli onto bulkie roll or sub 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.


I have found vast differences in what markets call shaved steak. Typically what you find in the market is steak shaved off a frozen block of beef scrap pieces. They put the scraps together into a square shape, freeze it and slice it paper thin. What you get after the meat thaws out is a lot of weepy tough pieces. In my opinion, the best option for shaved steak is a rib eye that you have a butcher shave for you. It cooks up quickly and is super tender and flavorful.

Keywords: steak bomb sandwich, steak sub


Steak Bomb Sandwich

Steak Bomb Sandwich

Here are our old photos:

This Steak Bomb Sandwich 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.

Steak Bomb Sandwich - A Family Feast

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  • Sharon Murphy wrote:

    Hiya, I am from the UK and have been reading your blog lately. Wow – just made a wonderful meal for my family. The Steak Bomb Sandwich is fabulous I served it with Jack’s Potato Salad and Coleslaw – I adjusted the recipes slightly as I am following the Slimming World Plan. The meal was demolished by my husband and two boys (age 5 and 10) they all loved it. Will be trying some more of you great recipes very soon. Thanks

    • Martha wrote:

      Thank you so much Sharon! We’re so glad you and your family have enjoyed our recipes! Thanks for writing to us!

  • Jill wrote:

    This is quite possibly the best steak sandwich I have ever had. I used a sweet onion and baby Bella mushrooms. Instead of making the garlic spread, I rubbed roasted garlic cloves on toasted Sara Lee deli rolls then used olive oil mayo.

    • Martha wrote:

      Thanks Jill! So glad you enjoyed the recipe!!!

  • JB & Renee wrote:

    This steak bomb looks incredible! Cheesesteaks are my absolute favorite comfort food and this one looks about as good as any. It’s just the way I like it too – just thinly shaved steak, onions, provolone, and mushrooms on really good bread. The bourbon sounds interesting too. I guess it adds a musky sweetness? Will definitely try this. 🙂

    • Martha wrote:

      Thank you!

  • Vicki wrote:

    I made the Steak Bombs, Roasted Garlic Aioli and the Roasted French Style Potatos for dinner tonight. They were all a big hit!! Everyone loved them. All the different flavor combinations were a treat.
    The recipe was very well written and very easy to follow.
    Thank you so much for a wonderful dinner!!!
    Thank You, Thank You, Thank You!!

    • Martha wrote:

      Wow. Thank YOU Vicki!! So glad you enjoyed the recipes!! Thanks for letting us know! Martha

  • Cozy wrote:

    Wow, this looks great, but I have to admit I destroy any beef I attempt to cook. However, I’d like to try this for my husband on Father’s day, so one question…when you say. “pull the steak apart,” what does that mean exactly? Will it be in several thin slices cooked in one batch?

    Thank so much!

    • Martha wrote:

      Hi Cozy – yes – the recipe calls for shaved steak which is basically steak cut into very, very thinly slices. (Sometimes, you can find it at the supermarket, other times you might need to get it at a butcher shop.) As you cook the shaved steak, you will be pulling it apart into smaller, pieces that are easier to bite in the sandwich. Let us know if you have any other questions and I hope your husband enjoys the sandwich! Martha

  • Joyce wrote:

    Ohhhhh, my stars! My coworkers will go totally insane over this sandwich! My manager has given me permission to get a portable electric cooktop to use at work, so this will most definitely be the “inaugural” recipe–and I can hardly wait for the first bite!!!

    • Martha wrote:

      Thanks Joyce! I hope you all enjoy the recipe! Martha

  • Lola wrote:

    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.

    • Martha wrote:

      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

      • Jeannette wrote:

        I’m on a limited budget and live in a small town. Will the rib eye roast cost a lot and/or can I used stew beef cubes, since I’m not sure if the store carries rib eye roast (since I’ve never bought it). Also, is this meat tender because, due to a stroke, swallowing is a major issue.; thus, I’ll have it without the bread. Despite my questions, this looks really good. ALL your recipes look really good.
        Thank you.

        • Martha wrote:

          Thanks so much Jeanette! The rib eye is a very tender meat and you could ask your local grocery store butcher to cut it into strips for you to make it easier to eat. If the price is too high for you, a good option inexpensive would be using the pre-packaged shaved steak (fresh or frozen) instead. I hope that helps! Thanks for writing to us! Happy New Year – Martha

          • Jeannette wrote:

            I was finally able to go to the store. The butcher shaved the meat for me. I put it on a baked potato and it was very good. Thank you!

          • Martha wrote:

            We’re so glad you enjoyed the recipe!

  • Claire @ A Little Claireification wrote:

    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

    • Martha wrote:

      Thanks for stopping by our site Claire!

    • ann wrote:

      I’m from Boston too. Ask your husband if he’s ever heard of spuckie instead of sub.

      • Martha wrote:

        Hi Ann! He does! He remembers Spuckie’s in Dorchester…told me that people got so used to ordering a Spuckie’s sub that the word Spuckie became the word for sub…

        Small world! Thanks for visiting our site! Martha

  • Mushrooms Canada wrote:

    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!!


  • Dee Taylor wrote:

    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!

    • Martha wrote:

      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

      • Dan wrote:

        Would a beef tenderloin work to

        • Martha wrote:

          Hi Dan – Yes – a tenderloin will work! You’ll still want to cut it into fairly thin slices so it’s easier to bite into!

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