A steak bomb is a hot submarine sandwich consisting of slices of steak with salami and melted provolone cheese under grilled onions, sautéed red and green capsicums, mushrooms, and peppered shaved steak all on a grilled submarine sandwich roll although there are other variations that include pepperoni, sliced ham, Capicola, or even bacon.
Make the ultimate steak sandwich with tender and juicy steak and sauteed onion and capsicum served on a toasted bread roll with garlic-Parmesan mayonnaise, provolone cheese and Italian seasoning. Don’t forget to roll up your sleeves!
- 4 bread rolls, split
- ½ cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon grated fresh Parmesan cheese
- 3 tablespoons olive oil
- 1 kg round or rump steak, thinly sliced
- 1 - 2 large onions, sliced and quartered
- 2 green capsicums, sliced
- 1 pinch coarse sea salt
- a dash or 2 of Worcestershire sauce
- ½ teaspoon liquid smoke
- 8 slices provolone cheese (about 30 g per slice)
- 1 tablespoon Italian seasoning
- Preheat an oven to 260°C. Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
- Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak, onions, and sliced capsicum in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
- Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
- Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.
Other variations that include mushrooms, salami, pepperoni, sliced ham, capicola, or bacon.