Steak Bomb Sandwich

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.

It is a variation on the steak submarine sandwich, as is the cheese steak. It is most closely associated with the New England region of the United States, where steak sandwiches are made by quickly grilling shaved steak on a griddle and then adding either cheese, or grilling the steak together with peppers and onions or mushrooms. If all three are combined together it becomes a steak bomb. The addition of salami or other preserved meats or pickles is optional and exact recipes and proportions vary widely. Nearly every pizzeria and sub shop in New England has their own version of the various steak sandwiches and the steak bomb.

Steak Bomb Sandwich

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.
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Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Sandwiches Rolls and Wraps
Cuisine: New England
Servings: 4
Calories: 4388kcal
Author: The Cook


  • 4 bread rolls, split
  • ½ cup mayonnaise
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh Parmesan cheese
  • 3 tablespoons olive oil
  • 1 kg rump steak, thinly sliced (see notes)
  • 1 large onions, sliced and quartered (an extra onion is optional)
  • 2 green capsicums (bell peppers), sliced
  • 1 pinch coarse sea salt
  • 1 dash Worcestershire sauce, up to 2 dashes
  • ½ teaspoon liquid smoke
  • 8 slices provolone cheese, about 30 g per slice
  • 1 tablespoon Italian seasoning blend


  • 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.


  • Round steak can be used in place of the rump steak
  • For a little more bite to the sandwich add a sliced Jalapeno pepper when cooking the onions.
  • Other variations that include mushrooms, salami, pepperoni, sliced ham, capicola, or bacon.


Serving: 0g | Calories: 4388kcal | Carbohydrates: 81g | Protein: 423g | Fat: 255g | Saturated Fat: 82g | Polyunsaturated Fat: 154g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 1116mg | Sodium: 3916mg | Potassium: 0mg | Fiber: 8g | Sugar: 15g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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