Steak Bomb Recipe

Marinate and Slice

If steak is not pre-sliced, partially freeze for 20–30 minutes until firm and slice as thin as possible across the grain. Place sliced steak in a bowl and add 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire, 1 tsp minced garlic, 1 tsp black pepper and 1/2 tsp salt. Toss to coat and let rest at room temperature for 10–15 minutes while you prepare other components.

Heat a large cast-iron skillet or griddle over high heat until smoking lightly. Add a thin film of oil to the pan. Working in a single layer, sear the sliced steak in batches for 30–60 seconds per side just until browned (thin slices cook very quickly). Remove steak to a warm plate and keep juices in the pan for flavor.

In the same skillet (wipe out and heat again if needed), reduce heat to medium-high and add 1 tbsp butter or olive oil. Add the thinly sliced onion and bell peppers. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté, stirring frequently, until softened and beginning to caramelize, about 8–12 minutes. If pan gets too dry, add a splash of water or 1 tsp oil.

Once the peppers and onions are soft and slightly charred at edges, push them to one side of the pan and return the cooked steak to the pan to rewarm and combine with vegetables for 1–2 minutes. Taste and adjust seasoning.

While peppers cook, make the cheese sauce: in a small saucepan over medium heat melt 2 tbs butter. Whisk in 2 tbs flour and cook 1 minute to form a roux, stirring constantly.

Gradually whisk in 1 cup whole milk, smoothing lumps, and bring to a gentle simmer until thickened, about 2–3 minutes.

Lower heat to low and stir in 1 cup shredded sharp cheddar and 2 tbs cream cheese (if using) until melted and smooth. Stir in 1/2 tsp mustard (optional), 1/4 tsp salt and 1/8 tsp black pepper. Keep the sauce warm on the lowest heat, stirring occasionally. If sauce becomes too thick, thin with 1–2 tbs additional milk.

Preheat broiler or a clean skillet. Split the sub rolls lengthwise without cutting fully through. Spread about 1 tbs softened butter on cut sides of each roll.

Toast cut-side down under the broiler or in a hot skillet until golden and crisp, about 1–2 minutes under broiler or 2–3 minutes in skillet. Watch carefully to avoid burning.

Build each sandwich: divide the warmed steak evenly between the two rolls. Top steak with an even portion of the sautéed peppers and onions. Spoon generous amounts (about 1/4 cup or to taste) of the hot cheese sauce over the vegetables and meat. If using, place 2 slices of provolone or mozzarella on top and return to broiler for 30–45 seconds to melt the slices (optional).

Add optional garnishes such as hot cherry peppers or chopped parsley. Close sandwiches and slice in half if desired. Serve immediately.