Steak Bomb
Discover the Steak Bomb sandwich, a hidden gem in New Hampshire with a fascinating history, mouthwatering ingredients, and enduring regional appeal.
A hidden culinary gem in New Hampshire, the Steak Bomb sandwich is the perfect example of this mix of history and flavor. This article explores the essence of the Steak Bomb, its background, its ingredients, and the reasons it continues to tantalize palates in the region.
Why You’ll Love This
The Steak Bomb sandwich is an experience as much as a meal. Just picture tucking your teeth into layers of delicious peppers, caramelized onions, soft, toasted sub sandwich, and oozy, tender beef. A symphony of savory goodness, every mouthful satisfies your appetite and leaves you wanting more.
What Kitchen Tools Are Needed For This Recipe
To craft the perfect Steak Bomb sandwich, you’ll need some essential kitchen tools:
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- Skillet or Griddle: For cooking the steak and vegetables to perfection.
- Spatula: To flip and maneuver the ingredients while they cook.
- Chef’s Knife: For slicing the steak, onions, and peppers.
- Toaster or Oven: For toasting the sub roll to golden perfection.
What Ingredients Are Needed
The beauty of the Steak Bomb lies in its simplicity and quality ingredients:
- Steak: Typically thinly sliced sirloin or ribeye.
- Onions: Sliced and caramelized to add sweetness and depth of flavor.
- Peppers: Usually a mix of green and red bell peppers, sliced for texture and color.
- Cheese: Traditionally, provolone or American cheese is melted over the steak and veggies.
- Sub Roll: A soft, hearty roll that can hold all the delicious fillings together.
How To Make It
- Prepare the Ingredients: Thinly slice the steak, onions, and peppers.
- Cook the Steak: In a skillet or griddle, cook the steak slices until they reach your desired level of doneness. Remove from the skillet and set aside.
- Caramelize the Onions and Peppers: In the same skillet, sauté the onions and peppers until they are soft and caramelized.
- Assemble the Sandwich: Layer the cooked steak, onions, and peppers on the bottom half of the toasted sub roll. Top with cheese and cover with the other half of the roll.
- Toast and Serve: Place the assembled sandwich back in the skillet or oven to melt the cheese and toast the roll. Slice and serve hot.
Helpful Tips
- Choose Quality Ingredients: The flavor of your Steak Bomb depends on the quality of the steak, cheese, and vegetables you use.
- Don’t Overcrowd the Pan: Cook the steak and vegetables in batches to ensure even cooking and caramelization.
- Customize to Taste: Feel free to add your favorite toppings or condiments to personalize your Steak Bomb experience.
History Behind This Recipe
The rich culinary history of New Hampshire is where the Steak Bomb sandwich first appeared. Although its exact origins are still up for discussion, residents think it originated as a filling, substantial dish that was prepared by talented chefs and handed down through the years. Its name, “Steak Bomb,” is a perfect homage to its seductive allure, conjuring ideas of explosive flavor and culinary mastery.
Substitutions And Variations
While the classic Steak Bomb recipe is a tried-and-true favorite, adventurous home chefs can experiment with various substitutions and variations:
- Meat Options: Explore different cuts of steak or even substitute with chicken or pork for a unique twist.
- Cheese Varieties: Get creative with cheese choices, from sharp cheddar to creamy gouda, to elevate the flavor profile.
- Vegetable Additions: Consider adding mushrooms, spinach, or jalapeños for an extra kick of flavor and texture.
Frequently Asked Questions (FAQ)
What is the meaning of “bomb sandwich”?
The term “bomb sandwich” signifies a sandwich that is packed with an explosion of flavors, often featuring a variety of savory ingredients and hearty fillings.
What’s the difference between a Steak Bomb and a Steak and Cheese?
While both sandwiches feature steak as a primary ingredient, the Steak Bomb typically includes additional toppings such as onions, peppers, and mushrooms, creating a more robust and flavorful offering compared to the simpler Steak and Cheese.
Storage Instructions
Wrap your Steak Bomb sandwich snugly in foil or store it in the refrigerator in an airtight container for up to two days to maintain its freshness and flavor. Before serving, reheat in the microwave or oven until well heated.
The sandwich known as the “Steak Bomb” perfectly captures the essence of New Hampshire’s cuisine with its enticing combination of tastes and textures. This classic sandwich remains a staple in the hearts and appetites of foodies worldwide, whether it is consumed for a hearty dinner or as a fast lunch.
Steak Bomb with Hot Cherry Pepper Relish
Ingredients
Hot Cherry Pepper Relish
- 8 oz jarred hot cherry peppers preserved in water and vinegar
- 1 – 2 tbsp hot cherry pepper juice
- ½ cup red bell pepper
- 1 shallot
- 4 garlic cloves
- ½ tsp cooking oil
- 1 – 2 tbsp sugar
For the Steak Bomb
- 1 tbsp oil split in half
- 1 large onion, thinly sliced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 8 oz button mushrooms thinly sliced
- 1 lb shaved steak buy pre-shaved or ask your butcher
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 8 sliced provolone
- 2 tbsp butter
- 4 sub rolls
Recipe Instructions
For the Cherry Pepper Relish
- In a food processor, add in the hot cherry peppers, red bell pepper, shallot, garlic cloves, and hot cherry pepper juice. Pulse until chunky and combined.
- In a medium skillet on medium high heat, add oil. Once hot, add your pepper mixture and allow it it bubble. Reduce the heat to a simmer and add sugar.
- Simmer for 20 – 25 minutes until liquid has evaporated. Taste and add more sugar, vinegar, or water depending on your heat level.
- Store in a container. Once cooled, place in the fridge.
For the Steak Bomb
- Heat a large skillet over medium high heat. Cut rolls almost all the way in half lengthwise, leaving it partially intact (like a book). Lather insides with butter and toast until golden brown, about 1 – 3 minutes. Set aside.
- With skillet still hot, add half of the oil and once hot, add peppers and onions. Season with salt and pepper. Cook until soft, about 10 minutes, stirring occasionally. Remove from skillet
- Add a little butter and oil, and add mushrooms to the skillet. Season with salt and pepper. Cook until soft and tender, about 5 minutes. Remove from heat.
- Add remaining oil if needed and add the shaved steak, spreading it out in the pan. Season with garlic powder, onion powder, salt, and pepper. After 1 – 2 minutes, stir, tossing in the seasoning.
- Once meat is mostly cooked, add the veggies back in. Stir to combine. Loosely portion into rectangles about the size of the rolls. Add 2 sliced of cheese over each rectangle, lower heat, and cover with a sheet pan to melt the cheese, about 2 minutes.
- Generously lather hot cherry pepper relish on one side of the bread. Using a spatula and knife carefully transfer the cheesy meat to the rolls. Close and enjoy.
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