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Steak Bomb Sandwich Recipe

This Steak Bomb Sandwich Recipe is a mouthwatering, flavor-loaded sub packed with tender shaved steak, sautéed onions, peppers, mushrooms, and melted provolone cheese — the ultimate comfort food straight from New England to your table.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 680 kcal

Ingredients
  

Main Ingredients:

  • 1.5 lbs shaved ribeye or sirloin steak
  • 1 large green bell pepper thinly sliced
  • 1 large red bell pepper thinly sliced
  • 1 large yellow onion thinly sliced
  • 8 oz mushrooms white button or cremini, sliced
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 4 fresh sub rolls hoagie or grinder style
  • 8 slices provolone cheese

Salt and black pepper to taste

  • 1 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • Optional: 8–12 slices pepperoni or salami

Optional Add-Ons:

  • Pickled banana peppers or jalapeños
  • Chipotle mayo or roasted garlic aioli
  • Shredded lettuce and tomato
  • Mozzarella or American cheese alternative to provolone

Instructions
 

Step 1: Prep Ingredients

  • Thinly slice all vegetables and steak (if not pre-shaved).
  • Set aside cheese and rolls.

Step 2: Sauté Vegetables

  • In a large skillet, heat olive oil and butter over medium-high.
  • Add onions and sauté for 2–3 minutes.
  • Add peppers and mushrooms.
  • Season with a pinch of salt and pepper.
  • Cook until softened and slightly caramelized (6–8 minutes).
  • Remove from pan and set aside.

Step 3: Cook the Steak

  • In the same skillet, increase heat slightly.
  • Add shaved steak in batches to avoid crowding.
  • Season with salt, pepper, garlic powder, and Worcestershire sauce.
  • Cook for 3–4 minutes until browned and just cooked through.
  • Add optional pepperoni or salami, if using.

Step 4: Combine Filling

  • Return the sautéed vegetables to the skillet.
  • Mix thoroughly with the steak to combine flavors.

Step 5: Melt the Cheese

  • Place provolone slices evenly over the steak and veggie mix.
  • Cover the skillet with a lid or foil for 1–2 minutes until melted.

Step 6: Toast the Rolls

  • Lightly toast the sub rolls in the oven or on a hot griddle.
  • Optionally butter them before toasting for extra flavor.

Step 7: Assemble Sandwiches

  • Spoon the hot steak and cheese mixture into each toasted roll.
  • Add your favorite optional toppings or sauces.
  • Serve immediately.

Notes

  • Beef Tip: Ribeye gives the best flavor, but sirloin is a leaner alternative.
  • Slice Smart: For easier slicing, chill the steak in the freezer for 15–20 minutes before cutting.
  • Cheese Swap: American, mozzarella, or cheddar can be used instead of provolone.
  • Vegetarian Version: Substitute steak with sautéed portobello mushrooms or seitan.
  • Storage: Store filling and rolls separately in airtight containers. Reheat steak mix in a skillet. Best eaten fresh.
  • Make Ahead: Prep the steak and veggies a day before. Assemble just before serving.