Shelly's Recipe

Steak Bomb Sandwich with Roasted French-Style Potatoes

Category: Sandwiches

4 servings

1 large peeled onion, sliced into five thick slices
1 8-oz package button mushrooms
3 tablespoons butter separated (or less as needed)
3 tablespoons extra virgin olive oil separated (or less as needed)
Pinch of sugar
1/8 cup bourbon
Pinch of salt
Few grinds of pepper
1 tablespoon extra virgin olive oil
1 pound shaved steak
1/4 pound sliced provolone cheese
Bulkie or Sub rolls
Roasted Garlic Aioli, recipe follows

1.In a medium skillet over medium heat, melt one tablespoon of butter with one tablespoon of extra virgin olive oil. Place the onion slices into the pan and slowly sauté for 15-20 minutes until browned and caramelized, stirring and flipping occasionally. Add a pinch of salt, a few grinds of pepper and a large pinch of sugar and stir to combine. Cook on low for another 5 minutes. Remove from heat.

2.While onions are cooking, heat a large skillet over high heat with one tablespoon of butter and one tablespoon of oil. (Mushrooms will be cooked in two batches). Once butter mixture is hot, place half the mushrooms in and stir. Cook for 2-3 minutes and flip each slice and cook for another 2 minutes. Repeat with the last of the oil and butter and second half of mushrooms. (You may not need all of the butter and oil for the second batch.)

3.When the second batch of mushrooms are cooked, add first batch in with second batch and pull pan from burner. Add in bourbon and slowly place back on flame. The mixture should flame up and then burn off the alcohol. Season with salt and pepper and remove from heat.

4.At this point you can add cooked mushrooms in with the cooked onions and reuse the large skillet to cook the steak.
5.Heat large skillet over medium high heat and add one tablespoon of olive oil. Add in steak and with two wooden spoons, pull steak apart and turn and cook for 2-3 minutes until cooked through. Season with a little more salt and pepper.

6.Add onions and mushrooms to the steak, stir to combine and turn off heat. Place provolone slices over the steak mixture and cover pan to melt the cheese, about one minute.

7.Spread roasted garlic aioli onto bulkie roll. With a spatula slide a serving of the steak and cheese mixture onto each roll and enjoy. We served ours with Roasted French-Style Potatoes.


Roasted Garlic Aioli

Yield: 1 cup

1/2 large or one whole small head of garlic
1 tablespoons extra virgin olive oil
2 coddled egg yolks (see note)
Pinch of salt
Few grinds of pepper
2 teaspoons lemon juice
1/2 cup light olive oil (or canola oil, although olive oil is the traditional ingredient in aioli)


1.Preheat oven to 425 degrees.

2.Cut top off the head of garlic (not root end). Place head in a small ramekin, cut side up. Pour the olive oil over cut top. Cover with foil and place in the oven and roast for 25-35 minutes until the garlic is soft.

3.Once cooked, pinch cooked garlic out of each clove.

4.In a food processor, place roasted garlic, coddled egg yolks, salt, pepper and lemon juice. Process the mixture until smooth.

5.Extremely slowly, dribble oil into the processor with the motor running. It is very important that you pour the oil in very slowly to ensure proper emulsification.

6.Adjust salt and pepper to taste.

7.Serve at room temperature. This aioli may be kept 5-7 days in the refrigerator.

Note: How to coddle an egg:=,

First bring your eggs to room temperature (at least 30 minutes). At the same time, bring water in a teapot to a boil.

While the water is heating up, prepare an ice bath. (An ice bath is simply a bowl full of ice water.) Set aside.

Place room temperature eggs in a separate bowl or mug. The key thing is that you don’t want to let the eggs touch to ensure that the coddling process will cook the entire egg.

Pour hot water over eggs and time for exactly one minute.

Spoon out the eggs and gently plunge into the ice water bath, being careful not to break the shell. Let cool for about 2 minutes.


Roasted French-Style Potatoes
2 large all-purpose potatoes
1/8 cup of extra virgin olive oil
1/8 cup white wine
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dries sage

1.Preheat oven to 400 degrees.

2.Cut potatoes into French-style strips.

3.In a large bowl, place all ingredients including potatoes and mix well.

4.Pour onto a sheet pan and roast for 15 minutes. Turn potatoes and roast for another 15-30 minutes until cooked and browned.

Cooking time will vary depending on the thickness of the potatoes.

5.Serve with our Roasted Garlic Aioli.