Steak Bomb with Hot Cherry Pepper Relish
There's nothing quite as New England as a Steak Bomb Sandwich! Tender thinly sliced beef with onion, mushroom, and pepper covered in cheese.
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.
Nutrition
Calories: 1104kcalCarbohydrates: 180gProtein: 37gFat: 30gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 9mgSodium: 1291mgPotassium: 1577mgFiber: 14gSugar: 49gVitamin A: 6621IUVitamin C: 354mgCalcium: 194mgIron: 46mg
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