Classic Philadelphia Cheese Steak Bombs

by admin on January 21, 2011

Classic Philadelphia Cheese Steak Bomb


  • 1/4 cup olive oil
  • 3 pounds sliced, sirloin steak or more.
  • 4 medium onions, thinly sliced
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons molasses
  • 2 cloves garlic
  • 2 red bell peppers, thinly sliced
  • 2 green bell peppers, thinly sliced
  • 4 small, about 6-inches long, Italian or French loaves of bread, split open
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded provolone cheese


  1. Heat the olive oil in a large sauté pan over medium-high heat. Sauté onions and sirloin until onions are soft and translucent in color, about 3 minutes.
  2. Mix in the chili powder, pepper, salt, Worcestershire, molasses, and garlic and stir well. Cook for 5 minutes, stirring frequently.
  3. Add in the red and green peppers and sauté for about 4 more minutes.
  4. Preheat oven broiler.
  5. Spoon about 2 cups of the meat mixture into each loaf and then sprinkle on 2 tablespoons of mozzarella and 2 tablespoons of provolone cheese. Broil sandwiches for 1 minute or until the cheese has melted. Serve immediately


For the meat I cooked a sirloin tip roast in the crock pot during the day.  I simply seasoned it with with sea salt and pepper and let it cook.  Then I shredded the roast and spooned it into each roll.  The first try we just added grated cheese on top and broiled the sandwiches in the oven – watch carefully they can burn fast!!  The second try I made a cheese sauce.  And also added a little onion, beef, bouillon and water mixture to the meat to add some moisture.  I’m not sure if I liked the cheese sauce version better.  You do need to eat them right away because the bread will get soggy. BUT I absolutely loved the peppers and mushroom with the sauce and flavors.  We actually doubled the spices and molasses, etc.  It just needed more flavor.

First Try…

Second Try. . .

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