Outdoor Grilling
Cheesesteak Bomb
4-6 servings
Cheesesteak Bomb
4-6 servings
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!
Ingredients
- 2 tablespoonsVegetable oil
- ¼ poundMushroom, sliced
- ½Red onion, julienne
- 1 Green bell pepper, julienne
- 2 pounds Shaved steak
- 1 tablespoonCuisinart Roasted Garlic Chipotle Seasoning
- ½ pound Provolone cheese
- 4Submarine sandwich rolls, hinge sliced
Preparation
- Pre-heat Cuisinart griddle on HIGH
- Oil griddle top and reduce to MEDIUM heat
- Toast sub rolls on griddle
- On one half of the griddle cook salami, mushrooms, onions & peppers
- Cook steak on the other half of griddle
- Season with Roasted Garlic Chipotle
- Use spatulas to turn after a couple minutes
- Combine all ingredients and griddle together
- Separate steak bomb into four even portions on griddle and top with 2-3 slices of provolone cheese
- Close top of griddle until cheese is melted
- Place toasted sub roll on top of steak with hinge running down center of steak
- Slide spatula under steak bomb with one hand, hold roll with other hand, lift and flip over
- Cut in half
- Serve immediately
