OK, so a Steak Bomb from John Smith Subs is one of my favorite treats. It has gotten pretty expensive lately so I thought I would try to duplicate the taste at home. I have made a Philly Cheese Steak with sliced roast beef before, but if I was going to do that, I would just go to John Smith Subs and get my Steak Bomb.
I took inspiration for this recipe from Six Sisters Philly Cheesesteak Sloppy Joe but I did make some of my own changes, so here goes.
Cook ground beef, onions and peppers over medium heat until beef is browned.
While the meat is browning, pre-cook your bacon and let it cool.
Not everyone in my family will eat mushrooms,
so I browned mine while the meat was cooking.
Drain and set aside when done cooking.
* If everyone you are cooking for enjoys mushrooms,
add them to the beef before cooking with the peppers and onions.
Chop pre-cooked, cooled bacon.
Return meat mixture to pan and top with chopped bacon.
Add 2 cups beef broth.
Simmer on medium low heat until only a little bit of liquid is left.
Separate meat to make a whole in the middle of the pan exposing the liquid
(I apologize for not taking a picture of this).
Add 1 tbsp corn starch and stir with whisk.
Sloppy Steak Bomb
2 lbs ground beef
2 medium onions
1 large green pepper
1 lb bacon
2 cups beef broth or stock
1 tbsp corn starch
- Cook ground beef, onions, mushrooms, and green peppers over medium heat until meat is browned.
- Drain, return to pan.
- While meat is cooking, pre-cook bacon and set aside to cool.
- Chop bacon and add to meat mixture in pan.
- Add beef broth
- Simmer over medium low heat until almost all liquid is cooked down.
- Make small hole in middle of meat to expose remaining liquid.
- Add 1 tbsp corn starch and stir with whisk.
- Place both sides of bun on cookie sheet or other oven safe pan
- Place provolone cheese on both sides of bun and place under broiler for 2-5 minutes until cheese is melted. Be careful, they will burn quickly.
- Remove buns from oven, spread mayonnaise to your liking.
- Ladle meat mixture over top of bottom bun, place top bun on and enjoy!
Posted by Monica on April 22, 2012
OK, so I stumbled upon a recipe for Bacon Filled Cinnamon Buns while perusing Pinterest andI thought, what could be better than a bacon infused cinnamon roll? Whoever came up with the idea is a genius in my opinion. This recipe calls for adding bacon to store bought cinnamon rolls. While this would be a quick fix, I thought a fresh, homemade roll would be so much better, so I combined the bacon idea with the recipe found here and I cannot wait to try these. My mouth is watering just thinking about it. I may just have to head to the kitchen and warm up the oven as soon as I finish this post.
UPDATE: 4/8/12 I finally tried these today. I made a few tweaks to the original directions which are noted below. I also used some leftover strawberry cream cheese icing to top these off. I found these to be pretty darn good. I have to admit that the strawberry icing overpowered the cinnamon flavor a bit, but they were still very yummy and I will definitely make these again.
For the Filling
4 Tbsp Butter, softened
1 Cup Brown Sugar
3 Tsp Cinnamon
For the Roll
4 Tbsp Butter, softened
1 Tsp Salt
4 Tsp Baking Powder
2 Tbsp Sugar
2 Cups Flour
3/4 Cup Milk
Preheat oven to 400 degrees
For the Filling:
- Combine softened butter, brown sugar and cinnamon in a small bowl to form a crumbly. The original recipe calls for the mixture to be put in the fridge for later, however, I feel it would be much easier to spread if left aside on the counter.
For the Rolls:
- In a large bowl, combine flour, sugar, baking powder and salt.
- Cut in softened butter
- Stir in milk to form a soft dough
Roll the dough on a lightly floured surface into a 1/4 inch thick rectangle and spread the previously made filling onto the rolled out dough.
Spread the previously made filling onto the rolled out dough.
I put the dough aside at this point and cooked my bacon. I was hoping by doing so and by immediately laying the bacon across the dough that it wouldn’t get too firm to be rolled. It did get crispy really quickly but I was still able to roll my dough nicely.
I only partially cooked my bacon as shown below. I wanted it to be crispy but I didn’t want it to overcook in the oven.
Line the dough with cooked bacon.
Although the recipe does state to roll up the dough into a long rectangle, I found that it was not very easy to try and roll the whole thing with the bacon, so I sliced my dough in between each strip of bacon and rolled each one individually.
Originally recipe directions call for the rolls to be baked for 20-25 minutes at 400 degrees. I baked mine for only 15 minutes and they were done.
Posted by Candles And Stuff on March 31, 2012
Recipe: The Readhead, NYC
Yield: About 3 cups
3 sliced very thick bacon
1 tablespoon thyme leaves, minced
1 tablespoon Kosher salt
¾ teaspoon Old Bay Seasoning
½ teaspoon cayenne pepper
½ teaspoon dry mustard
3 cups unsalted roasted peanuts (about 1 pound)
½ cup pure maple syrup
Preheat oven to 325°. In a medium skillet, cook the bacon over moderate heat until crisp. Transfer to paper towels to drain, then finely chop. In a medium bowl, mix the thyme, salt, Old Bay, cayenne, and dry mustard. Add the peanuts, maple syrup, and bacon and toss until the peanuts are evenly coated. Scrape the nuts onto a parchment paper-lined baking sheet and roast for about 30 minutes, stirring once, until the maple syrup has thickened. Let the peanuts cool completely, stirring frequently to break up any large clumps. Transfer the peanuts to glass jars or a large bowl and serve.
A great big thanks to Steve @ My Favorite Flavours for originally posting this. Steve is one of my favorite food bloggers and although I have not personally tried this recipe, I have tried many of his others and I am sure this one will follow suit and be deliciously awesome!
Posted by Candles And Stuff on March 25, 2012