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irish steak bomb sub

  • Author: Mortadella Head
  • Yield: 1-2 1x


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’!


  • 2 Irish banger sausages

  • ½ lb shaved ribeye steak

  • ¼ lb Irish cheddar cheese

  • ½ tomato

  • 2 cups lettuce

  • 1 yellow onion

  • ½ can Guinness

  • 1 oz Jameson whiskey

  • 1 oz BBQ sauce

  • ¼ cup mayo

  • 2 tbsp minced garlic

  • Salt & pepper to taste

  • 3 tbsp EVOO

  • 2 tbsp fresh chopped chives

  • 1 sub roll


  1. 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.

  2. Toss Irish bangers in some EVOO, and sear on both sides.

  3. In the same pan, throw in your shaved ribeye steak.

  4. 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.

  5. When steak and bangers are just about done, toss in your onions to warm them up.

  6. Slice some Irish cheddar cheese, and layer it on top of the steak. Cover the pan.

  7. Slice your lettuce and onions, and cut a sub roll in half.

  8. Cover both sides of the sub roll with your garlic aioli.

  9. Begin to craft the sub! Season lettuce and tomato with salt and pepper and put them at the bottom of your sub.

  10. Put your shaved ribeye and cheese on top of the lettuce and tomato.

  11. Top the shaved ribeye with the Guinness braised onions.

  12. Put your Irish bangers on top, laying them flat so they don’t fall off the sub.

  13. Drizzle with Irish whiskey BBQ sauce and top with chives.

  • Category: Subs