Cheesesteak Bomb

Cuisinart original

New England’s take on the cheesesteak is anything but subtle. Onions, red and green peppers, sliced mushroom and salami are cooked alongside the shaved steak, then combined and topped with provolone cheese. Grab some extra napkins, you’ll need them to tackle this classic sub!


4-6 servings


2 tablespoons         Vegetable oil

¼ pound                 Mushroom, sliced

½                           Red onion, julienne

1                            Green bell pepper, julienne

2 pounds                Shaved steak

1 tablespoon           Cuisinart Roasted Garlic Chipotle Seasoning

½ pound                 Provolone cheese

4                            Submarine sandwich rolls, hinge sliced

Nutritional information

No nutrition information available


  1. Pre-heat Cuisinart griddle on HIGH
  2. Oil griddle top and reduce to MEDIUM heat
  3. Toast sub rolls on griddle
  4. On one half of the griddle cook salami, mushrooms, onions & peppers
  5. Cook steak on the other half of griddle
  6. Season with Roasted Garlic Chipotle
  7. Use spatulas to turn after a couple minutes
  8. Combine all ingredients and griddle together
  9. Separate steak bomb into four even portions on griddle and top with 2-3 slices of provolone cheese
  10. Close top of griddle until cheese is melted
  11. Place toasted sub roll on top of steak with hinge running down center of steak
  12. Slide spatula under steak bomb with one hand, hold roll with other hand, lift and flip over
  13. Cut in half
  14. Serve immediately

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