Ingredients with Measurements:
- 4 ribeye steaks (8 oz each)
- 4 hoagie rolls
- 2 large onions, sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 cup sliced mushrooms
- 4 slices provolone cheese
Special equipment needed:
- Grill
- Cast-iron skillet
Step-by-step instructions:
1. Preheat the grill to high heat.
2. Season the steaks with salt and pepper on both sides.
3. Grill the steaks for 4-5 minutes on each side for medium-rare. Remove from the grill and let rest for 5 minutes.
4. While the steaks are resting, heat the olive oil and butter in a cast-iron skillet over medium heat.
5. Add the sliced onions and brown sugar to the skillet and cook for 15-20 minutes, stirring occasionally, until the onions are caramelized.
6. Add the sliced mushrooms to the skillet and cook for an additional 5 minutes.
7. Slice the hoagie rolls in half and place them on the grill for 1-2 minutes to lightly toast.
8. Place a slice of provolone cheese on each steak and return them to the grill for 1-2 minutes to melt the cheese.
9. Assemble the sandwiches by placing a steak on each hoagie roll and topping with the caramelized onions and mushrooms.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Grill: High heat (450-500°F)
Serving size:
4 servings
Nutritional information:
Calories per serving: 650
Fat: 35g
Protein: 50g
Carbohydrates: 35g
Fiber: 3g
Sugar: 10g
Sodium: 1200mg
Substitutions for ingredients:
- Ribeye steaks can be substituted with sirloin or flank steak.
- Hoagie rolls can be substituted with any type of bread.
- Provolone cheese can be substituted with any type of cheese.
Variations:
- Add sliced bell peppers or jalapeños to the caramelized onions and mushrooms.
- Use garlic butter instead of regular butter for added flavor.
- Add a drizzle of balsamic glaze to the sandwich for a tangy twist.
Tips and tricks:
- Let the steaks rest before slicing to keep the juices inside.
- Use a meat thermometer to ensure the steaks are cooked to your desired level of doneness.
- Use a cast-iron skillet for even caramelization of the onions.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sandwich on a wooden board with a side of fries or a salad.
Garnishes:
Garnish with fresh parsley or chives for added color and flavor.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Fries, onion rings, or a side salad.
Troubleshooting advice:
- If the onions are not caramelizing, increase the heat and add a splash of balsamic vinegar.
- If the steak is overcooked, reduce the cooking time on the grill.
Food safety advice:
- Always use a meat thermometer to ensure the steak is cooked to a safe temperature.
- Wash your hands and all utensils and surfaces that come in contact with raw meat to prevent cross-contamination.
Food history:
The steak bomb sandwich originated in Philadelphia and is a popular sandwich in the Northeastern United States.
Flavor profiles:
Savory, sweet, and slightly tangy.
Serving suggestions:
Serve hot with a side of fries or a salad.
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