The Steak Bom

The Super Sandwich.
No, I do not mean ‘Steak Bomb’.  I spelled the title correctly, (even if spell check tells me otherwise!)  Back in the early 90’s my brother Tim worked at a Greek/American Restaurant in Maine.  One of the specialties was a ‘Steak Bom’.  The owner of the shop was a Greek immigrant and a really cool guy.  He made some spectacular food.  I was told by ‘Peter the Greek’, as we called him, the steak bom is an old Greek meal.  The internet claims the ‘steak bomb’ was trademarked in 2007 by a New Hampshire restaurant, but I know they were being made 20 years earlier in Wiscasset Maine.  I learned to make these sandwiches while hanging around the shop one summer.  I expect you will come to love them too.

The ingredients.

  • Bread, (I use Italian Sub Rolls).
  • Shaved Steak
  • Scrambled Eggs
  • Mushrooms
  • Onions
  • Bell Pepper
  • Shredded Cheese
  • Butter
  • Cooking Sherry
  • Chives
  • Black Pepper
  • Olive Oil

After cutting all of the veggies to bite sized pieces, place them all in a large fry pan with a quarter stick of butter, a splash of cooking sherry, and a small tea spoon (or less) of minced Garlic (optional).  Place over a low to medium heat to cook.  As the veggies cook, the pan fills itself with liquid.  Stir the veggies occasionally and keep an eye on them.  As the liquid evaporates away, you will see them just start to brown.  They are done at this point, remove from heat and set aside.  (I usually let them cook as I prepare the shaved steak, saving time.)

Mushrooms, Onions, and Bell Peppers

The basic part of the sandwich is the shaved steak.  I use the frozen variety you will find in every supermarket in the United States because it is quick and easy.  Plus we always have it in the freezer.  Here, Alex is cooking the shaved steak on an electric fry pan, so the grease will drain off easily.

Alex cooking the shaved steak.

As the shaved steak cooks, flip the steaks, then, use two spatulas to pull the meat apart into bite sized pieces.

Alex flipping the steak on the grill.

Pulling the steaks into bite sized pieces.

When both sides are nicely browned, place into a drainer to help remove more of the grease.

Place cooked steaks into drainer.

Load the fry pan back up with more of the shaved steaks.  Once the new set is on the fry pan, remove the first set from the drainer to a plate with a paper towel.  This will really help getting more of the grease off the meat.  If you are also using the frozen shaved steaks, then you will need two sets per sandwich.

Move cooked steaks from drainer to a paper towel.

As the steaks cook, scramble up the eggs; 2 or so eggs per sandwich.  We add chives to the mixed egg prior to cooking, along with a dash or two of black pepper.  We use olive oil instead of butter to cook the eggs in.  When the eggs are done, add the veggies you cooked earlier.

Scramble eggs and add the cooked veggies.

Add a bunch of shredded cheese.

Add shredded cheese to the eggs.

Now add the drained, cooked, shaved steak.

Add the cooked and drained shaved steak.

Stir the mixture together; it just needs to be warm enough to nicely melt the cheese.  If you prefer, you can add the cheese after loading the bread up and toast it to melt the cheese.  It also seems that our 9 year old doesn’t care for the Bell Pepper and Onion, so we let him pick it out. Mom looks so thrilled at his picking out the veggies.

Load up the sub rolls

Load the sub rolls up and enjoy.

Leave a Reply