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  • Writer's pictureKonky's Creative Kitchen

New England Style BBQ Steak Bomb Subs

This is not just for summertime, but, whenever the craving hits. New England is known for its steak bomb subs. Some places use steak tips while others use shaved steak. It traditionally has bell peppers, onions, mushrooms, melted cheese, and salami. Growing up as a kid, there was also a Boston-style steak bomb that had all of that, plus marinara. Trust me, we did not care that we wore it. The delicious flavors, the need for paper towels, and fresh bread make a difference.

I'm doing a version for home that includes some BBQ flavors. Not everyone has the luxury of grilling outdoors, but this is an awesome way to enjoy BBQ flavors AND make one helluva sub! This is where YOU come in with using your favorite BBQ seasoning mix! Instead of the traditional shaved steak, I'm using small diced steak tips for these subs. This will cook up four subs, with an average of 6oz of steak per sub. Remember though, 6oz raw will give you approximately 4 1/2oz of steak tips.

KEY NOTE: Concentrate on tender cuts of beef when shopping at the grocery store. Some good suggestions for beef cuts are tri-tip, blade, eye of round, top round, chuck, tenderloin, flank, etc. Make sure to remove any silverskin and ligaments from the beef.

toasted bread with herbs
Perfectly toasted sub roll


4 Sub Rolls (or one large, cut into four)

6oz/170g Garlic

3oz Olive Oil

Kosher Salt, to taste Black Pepper, to taste

Scallions, finely chopped

Favorite BBQ Seasoning

1 1/2lb/680g Steak, small diced

Favorite BBQ Seasoning

4 Provolone, slices (or use your favorite cheese)

8oz/227g Onions, thin sliced 8oz/227g Bell Peppers, thin sliced

8oz/227g Mushrooms, thin sliced

3oz/85g Olive Oil

1oz/28g Garlic pureed

1oz/28g Red Italian Vinegar (optional)

2oz/57g Olive Oil

1/2oz/15g Butter

Kosher Salt, to taste

Black Pepper, to taste

Parsley, chopped, optional


PART ONE: Oven to 350°F/177°CBlend all of your garlic together in the 4oz of olive oil, add kosher salt, black pepper, and thyme in a high-powered blender. Blend this for a good 10-15 minutes or until you develop a toum-like consistency. It becomes a very smooth, velvety consistency. Reserve one to two ounces aside for when you cook the vegetables.

Slice your bread in half completely. Smear your garlic paste on the bread as evenly as possible—season with more kosher salt and black pepper to your liking. Add your scallions on top of the garlic smear. Toast the bread in the oven for approximately 20 minutes or until a light golden brown color develops. You want a slight crusting of the bread. Once browned to your liking, remove the pan from the oven and allow the toasted bread to cool off to the side.


1.) With your BBQ seasoning, generously coat the steak tips and set aside. Prep all of your vegetables and set aisde.

2.) Into a saute pan on medium-high, add your olive oil, butter, kosher salt, and black pepper.

3.) Begin by adding all of your vegetables to the pan. Let them sit in the hot pan for about four to five minutes before tossing. You want to get some color but, ultimately the moisture will be extracted and help cook the vegetables.

4.) You will start to see the vegetables start to shrink a bit. Continue to periodically stir in the pan to help prevent burning for the next couple of minutes. Add your garlic puree to the pan and stir well. (OPTIONAL: Add red Italian vinegar (or whatever you like) to the pan and stir. This will help brighten the vegetable flavors.) Saute for another five minutes and remove from the pan into a container.

5.) Add your steak tips to the same pan with olive oil, butter, kosher salt, and black pepper on medium-high heat. Let them sit in the pan, uninterrupted for approximately four minutes. Let the heat hit those steak tips to create a nice gentle crust. Toss in the pan to sear the meat further. It is up to you how you prefer your steak tips cooked. You will notice a lovely sauce developing as you near the end of the cook. After another approximately two minutes, shut the heat off and divide the steak in the pan into four servings as best you can. Immediately place your sliced cheese. The residual heat from the pan will help melt the cheese on top of the steak tips.

6.) Plate up the sub rolls and line each with some wild greens, some diced tomatoes/onions/parsley, and bring them off to the side of the stove area.

7.) Begin removing each portion of steak-tips with cheese onto your toasted rolls.

8.) Portion the sauteed vegetables and place directly on top of the melted cheese on your steak tips.

Don't forget the paper towels for this one. Napkins ain't gonna cut it. Trust me. :)

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