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A question stemming from the best steak and cheese discussion...

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The steak bomb is pretty much a Boston area (I guess a 2nd debate is what comprises the Boston area. Worcester? Nashua? Brockton?) only name, right? As I am older and hopefully wiser I eat them much less then ever. When I travel I am hopefully trying local stuff and not eating at sub shops, however I am having a hard time remembering non chain sub shops being a big part of of food options west or south of Philly. Probably more of a general topics discussions as I remember a grinder discussion that just recently died off (Western Mass and CT have steak bombs, but they seem to call them grinders). I think we can keep this in the Boston area thread in an attempt to define the border of steak bomb land.

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  1. It's definitely a Boston-area term, (although I have had one in Albany) but more and more often, I see places serving steak bombs that don't include salami. I wonder if the contents of a steak bomb are regional, too.

    6 Replies
    1. re: Fly

      I find the salami to be the exception and not the rule, unfortunately. Usually "steak bomb" just ends up meaning onions, peppers & mushrooms. And yes, the term seems to be regional

      1. re: jgg13

        The salami is an integral(even if barely ten percent of the sandwich) though dying addition.

        I suppose the question should be about the geography and ingredients involved when the term steak bomb is used. Definitely regoinal, but my question is what region? Boston and inner burbs? Southern New England? Bos-Wash corridor? East of the Mississipi? My guess is whereever Greek or Italian owned sub shops transition to chain sub shops.

        Does a thread already exist? The grinder thread from a few months ago touched on the regional aspect of these things, but I think the Boston steak bomb needs more intensive studying. Any ideas on convincing my wife and my MD this is valuable work?

        1. re: coolaugustmoon

          "Steak bomb" is definitely used throughout NH in my experience (maybe not up north), though I see it much less frequently in the Lakes Region than in southern NH.

          That said - I don't remember salami being included on bombs when I was a kid in the Nashua area in the 80s. (I just looked up Christopher's menu, and there's no mention of it.) I left the area in 1993 and moved back in 2006, and it's since moving back that I've been seeing salami on bombs. There's not enough overlap between the places I went to as a kid (most of which aren't around anymore) and the places I go to now for me to know if that's a real change, though. Maybe I just hit the wrong places then and the right ones now.

          1. re: okaycheckitout

            The only city I've seen salami on a steak bomb is in Gloucester, MA. I've never had it on a steak bomb in the Boston area (as said before, it usually connotes peppers, onions, and mushrooms added). The best bombs in Gloucester also include linguica with the steak, cheese, and salami. Now that's a heart attack on a plate!

            1. re: kimfair1

              It's been years since I've been in there, but Hi-Fi in Cambridge had salami on their steak bombs the last time I was in there.

              1. re: jgg13

                Supreme Pizza on Mass Ave near Symphony puts pepperoni on their bomb.

    2. I just had one at the Sidebar in DTX and loved it...fwiw

      1. I can remember salami being on steak bombs in the Merrimack Valley area since the late 1960's.

        1 Reply
        1. re: Infomaniac

          I always assume salami , but would be happy with cured pork product of some sort. Have never run into linguica as mentioned above, but would like to. The ratio of steak to pork is very important to me. I almost don't want to see it, just enough to surprise me every few bites rather than dominating the whole thing.