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Guide to the Steak Bomb Sandwich

Guide to the Steak Bomb Sandwich
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A hearty and flavorful Steak Bomb Sandwich loaded with juicy, thinly sliced ribeye or sirloin, sautéed bell peppers and onions, melted provolone cheese, all packed into a soft, toasted hoagie roll. Quick to prepare and fully customizable, it’s perfect for lunch, dinner, or any occasion where you want a satisfying, protein-packed meal.

Ingredients

Scale

Meat and Bread

  • 8 oz thinly sliced ribeye or sirloin steak
  • 2 hoagie rolls or sub buns

Vegetables

  • 1/2 cup green bell peppers, thinly sliced
  • 1/2 cup red bell peppers, thinly sliced
  • 1 medium sweet onion, thinly sliced
  • Optional: 1/4 cup sliced hot cherry peppers or jalapeños (for spicy version)

Dairy

  • 4 slices provolone cheese

Cooking Fats and Seasonings

  • 2 tablespoons olive oil or butter (for sautéing and toasting)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Vegetables: Slice the green and red bell peppers and sweet onion thinly. Heat a skillet over medium heat and add a splash of olive oil or butter. Sauté the peppers and onions until soft and slightly caramelized, about 8 to 10 minutes. Season with salt and pepper to taste and set aside.
  2. Cook the Steak: Using the same skillet, add a little more olive oil if needed. Quickly cook the thinly sliced ribeye or sirloin on high heat, spreading the meat out to sear rather than steam. Season with salt and pepper. Cook for about 2-3 minutes until browned but still tender.
  3. Assemble the Sandwich: Slice the hoagie rolls open and lightly toast them for extra texture. Layer the bottom halves with the cooked steak, then pile the sautéed peppers and onions on top. Place provolone cheese slices generously over the warm fillings.
  4. Final Melt and Serve: Place the assembled sandwiches under a broiler or in a warm oven for 2-3 minutes to melt the cheese perfectly. Remove carefully, close with the top roll, and serve immediately while warm and melty.

Notes

  • Choose well-marbled ribeye or sirloin for juicier, more flavorful steak.
  • Thinly slice steak to ensure quick, tender cooking.
  • Use a hot skillet to sear the steak quickly, avoiding dryness.
  • Cook steak in batches if needed to prevent overcrowding and maintain a good sear.
  • Toast the bread to add texture and prevent sogginess.
  • Experiment with different cheeses like mozzarella, cheddar, or pepper jack to customize flavor.
  • Store cooked steak and veggies separately from bread to keep the sandwich from becoming soggy when making ahead.

Nutrition

Keywords: steak sandwich, steak bomb, hoagie sandwich, provolone cheese sandwich, sautéed peppers and onions, grilled steak sandwich, quick steak sandwich

Find it online: https://emillycooks.com/guide-to-the-steak-bomb-sandwich/