Have you ever had an Irish Car Bomb? Meet it’s cousin: The Irish Steak Bomb.

This steak and cheese sub (not a cheesesteak… we live in Boston) is BURSTING with all things Irish.

Ever have Irish cheddar cheese? It’s on here. Homemade Irish whiskey BBQ sauce? Check. Freaking Guinness braised onions? We’d never let you down.

Order one of these, and you’ll be able to see the Irish bangers coming out of the sides.

It doesn’t get more Irish than this, and we’re an Italian place!

Lucky for you, this special is available all through the month of March – get over here and try one!

But when it’s June and you’re experimenting with the grill and want to recreate this delicious beast at home, we’ve still got you covered.

Let’s get cookin’!

Ingredients

Irish Bangers: Fatter than hotdogs, not as dense as sausages. You can typically get these at any supermarket.

Shaved Ribeye Steak: It’s a steak and cheese, after all.

Irish Cheddar Cheese: We’re getting fancy with this! You can buy a block of this at your local WholeFoods, or anywhere that sells imported cheese.

Lettuce & Tomato: What’s a steak bomb without lettuce and tomato?

Guinness Braised Onions: Slice your onion into quarter inch slices. Toss them in a frying pan with some olive oil, salt, and pepper, and cook until they begin to caramelize (about 30 minutes). When they begin to sweat down a bit, season with salt and pepper, douse them with a half cup of Guinness and the butter. Let it simmer until the liquid reduces by half (15-20 minutes on medium low heat).

Jameson Barbecue Sauce: You can make this yourself! We use 1 pint ketchup, 5 tbsp apple cider vinegar, 5 tbsp brown sugar, 3 tbsp molasses, 3 tbsp yellow mustard, ¼ tsp black pepper, 1 tbsp BBQ seasoning, 5 tbsp worcestershire sauce, ½ tsp cayenne pepper, and 3 tbsp jameson whiskey. Whisk all the ingredients together in a saucepan, and let simmer for ten minutes.

Garlic Aioli: This ties it all together. Make some yourself with mayo, garlic, salt and pepper.

Extra Virgin Olive Oil: Use a nice quality oil. You’ll be glad you did.

Fresh Chopped Chives: It’s March, you gotta have a little green!

Sub Roll: Make sure it’s a big one; this will be a big sub!

*Don’t feel like reading? Watch our Youtube video on how to make an Irish Steak Bomb below!*

Directions

Toss your shaved ribeye in a pan with some olive oil on medium heat and let it cook. In the same pan, sear your bangers. Cook on each side until browned and cooked to your liking (you cook these like you would cook a hot dog).

When the bangers are done cooking (will be much quicker than the ribeye), butterfly them in half and toss them back into the pan with the steak.

When steak and bangers are mostly cooked, toss the Guinness braised onions into the pan to heat them up.

Slice some Irish cheddar cheese, and add that to the pan with everything else, making sure they stay on top of the shaved ribeye. Cover to let everything melt down.

When steak and bangers are mostly cooked, toss the Guinness braised onions into the pan to heat them up.

Slice some lettuce, tomatoes, and a sub roll. Take your garlic aioli and spread it on each side of the sub roll.

Uncover your pan. Everything all together should look something like this:

Begin to craft your sub! Here’s how we did it:

Start off by seasoning your lettuce and tomato with salt and pepper, and putting them on the bottom of the sub.
Layer the steak and cheese on top of that. Make sure to get it all, you’ll have tons!
On top of the steak and cheese goes the Guinness braised onions, the heart and soul of the sub.
Line up your Irish bangers on top of the onions. Lay them flat so they’ll stay firm on the sub.
Drizzle with Irish Whiskey BBQ sauce and fresh chopped chives.
Top your sub, and know that you just made yourself a mean sandwich.

FAQS

Q: Can I use another kind of cheddar if I can’t find Irish?
A: Sure you can. Just make sure it’s a sharp cheddar!

Q: What can I use to substitute Guinness for the onions?
A: Believe it or not, mushroom stock will do the trick. Same as with the Guinness, just cook them low and slow.

Q: If done properly, how long should braising the onions take?
A: All together, it’ll be about an hour. But trust me, it’s worth it!

What to serve with your sandwich

Beer: Use some of that leftover Guinness and whiskey to make an Irish Car Bomb! Put some vanilla ice cream and whiskey into a shot glass and drop them into the Guinness.

Soup: Get creative here and put an Irish spin on a French onion soup! Use the leftover onions and cheddar cheese, and cook it with some whiskey and beef stock. You’ll never eat it the same way ever again!

irish steak bomb sub

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Author: Mortadella Head
Yield: 1-2 1x

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Description

This special sub will be available at Mortadella Head all through the month of March. Here’s how to make it at home in June when you’re experimenting with the grill.

Let’s get cookin’!

Instructions

Slice onion into quarter inch thick slices. Let sweat in EVOO, salt, and pepper until they begin to caramelize. Douse in 1/2 can of Guinness and 1 tbsp butter, and let simmer.
Toss Irish bangers in some EVOO, and sear on both sides.
In the same pan, throw in your shaved ribeye steak.
When bangers are seared on both sides, take them out and butterfly them in half. Throw them back into the pan until cooked to your liking.
When steak and bangers are just about done, toss in your onions to warm them up.
Slice some Irish cheddar cheese, and layer it on top of the steak. Cover the pan.
Slice your lettuce and onions, and cut a sub roll in half.
Cover both sides of the sub roll with your garlic aioli.
Begin to craft the sub! Season lettuce and tomato with salt and pepper and put them at the bottom of your sub.
Put your shaved ribeye and cheese on top of the lettuce and tomato.
Top the shaved ribeye with the Guinness braised onions.
Put your Irish bangers on top, laying them flat so they don’t fall off the sub.
Drizzle with Irish whiskey BBQ sauce and top with chives.