Steak Bomb Mac & Cheese: The UlTIMATE indulgence

A couple years ago, my partner Sebby and I drove to Philly for a Pearl Jam concert. We were only there for 24 hours, but in that short time we hit up 6 different restaurants. Of course, while we were there, we had to do the typical tourist thing and kill a couple Philly cheese steaks.  First we went to Pat’s. We each had one with onions and Cheez Whiz. I’ll never understood the cheese in a can thing. It was decent, but it didn’t blow my mind like I anticipated. When we finished there, we walked across the street to Geno’s. We each ordered one with American cheese and onions.  Again, it was good, but it didn’t live up to all of the hype I saw on the travel shows I watch.  I remember eating at a table outside of Geno’s and looking at the lines down the street in front of both places. I said, “Haven’t any of these people ever had a steak bomb before?”  Apparently not.

I guess I was just lucky. Growing up walking distance to the Big A in Malden and a bike ride away from Bob’s in Medford spoiled me. I assumed everyone had access to the glory that is the steak bomb: a steak & cheese sub smothered in peppers, mushrooms, onions, and salami.  A steak bomb has to have salami. When the salami hits the grill, the oily cold cut mixes in with the gooey cheese and the rest of the sandwich. That’s what makes a steak bomb so good.

As you know, we work hard in the BBC burger lab coming up with over-the-top menu items.  I think we did it again this time with our new Steak Bomb Mac & Cheese. It's unbelievable.  It hasn’t hit our restaurant menu yet, but we can ship it to your house, or you can make it at home.  Here’s the recipe!

-Chuck Sillari, co-owner

Steak Bomb Mac & Cheese

Ingredients:

    For Steak Bomb:

  • 1/2 lb. of shaved steak
  • 1 green pepper, cut into strips
  • 1 medium onion, diced
  • 1 cup of sliced mushrooms
  • 1/4 lb. Genoa salami, sliced int

     For Mac & Cheese:

  • 1 lb. dry elbow macaroni
  • 1 tbsp. kosher salt
  • 1 (16 oz.) can of evaporated milk
  • 2 eggs
  • 1 tsp. ground mustard
  • 1/2 lb. extra sharp cheddar cheese, cubed
  • 1/2 lb. American cheese, cubed
  • 1/2 lb. gruyere cheese, cubed
  • 1 tbsp. cornstarch
  • 1 stick unsalted butter
  • 1 1/2 tsp. hot sauce
  • 1/2 tsp. black pepper

Instructions:

For Steak Bomb: Heat olive oil in a frying pan over medium heat. Add peppers and cook until softened, about 3 minutes. Add steak, salami, onions, and mushrooms. Saute until cooked though, stirring occasionally. Season with salt and pepper. Remove from heat.

For Mac & Cheese: Remove Fill pan with water and add salt. Bring water to boil and add macaroni. Cook macaroni al dente (8 minutes) while stirring often.

Meanwhile, in a separate bowl, whisk together evaporated milk, eggs, hot sauce, and mustard until blended. Toss the cheeses in a large bowl with cornstarch until thoroughly combined.

When pasta is cooked, drain and return to the stock pot. Place over low heat, add butter, and still until melted. Add the milk mixture and the cheese mixture and cook, stirring constantly, until cheese is melted and creamy. Season to taste with salt, pepper, Stir everything together, mixing evenly.

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