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New England Steak Bomb
Andre Lewis

New England Steak Bomb

A steak bomb is supposed to be crowded. Shaved sirloin, salami, mushrooms, peppers and onions share the griddle before provolone ties the whole thing together. Cook the vegetables first; raw mushroom water is the fastest way to wreck the sear.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb shaved sirloin steak
  • 4 oz sliced Genoa salami cut into strips
  • 1 tbsp neutral oil
  • 4 oz cremini mushrooms thinly sliced
  • 1/2 green bell pepper thinly sliced
  • 1 small yellow onion thinly sliced
  • 1 tsp kosher salt divided
  • 1/2 tsp ground black pepper
  • 8 slices provolone cheese
  • 4 sub rolls split

Method
 

  1. Heat the oil on a large griddle over medium-high heat and cook the mushrooms, bell pepper and onion with 1/4 teaspoon salt for 8 minutes until browned and dry.
  2. Move the vegetables to one side and lay the salami strips on the open surface for 1 minute until their edges curl.
  3. Add the shaved sirloin, season with the remaining salt and black pepper, and cook for 3 minutes until browned and at least 145°F.
  4. Chop the steak lightly, then fold in the salami and vegetables until evenly distributed.
  5. Divide the mixture into four piles, cover each with two provolone slices and let the cheese soften for 45 seconds.
  6. Scrape the piles into the sub rolls and serve immediately while the mushroom edges are still crisp.