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The Godfather Bun

Marcus Meacham

Bread from an unlikely source makes all the difference.

The Godfather Bun


  • 2 mantou steam buns

  • 1 portobello mushroom, halved and sliced

  • 4 sun-dried tomatoes in oil, chopped

  • 8 ounces soppresseta

  • 8 ounces pepperoni

  • 8 ounces fresh mozzarella, torn by hand

  • 1 roasted red bell pepper, sliced

  • Red onion, thinly sliced

  • 6-8 basil leaves

  • Chili flakes

  • Shaved Parmesan

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  1. Heat buns in a stovetop steamer over a pan filled with 2 inches of water until warm, about 10 minutes.

  2. Sauté mushrooms and sun-dried tomatoes in reserved sun-dried tomato oil, until tender but still a bit firm (3-4 minutes). Season with salt and pepper.

  3. In a separate pan, gently heat the soppressetta and pepperoni until warm. Once warm, remove from pan and top with torn mozzarella, roasted red peppers, sliced red onion, and 3-4 whole basil leaves.

  4. Slice buns using a serrated knife and stuff with prepared pepperoni stacks. Top with sautéed mushrooms and sun-dried tomatoes. Finish with a sprinkling of chili flakes and a few shaves of Parmesan. Now that's a bun you can't refuse!

The Godfather Bun




Daily food & travel inspiration in your inbox

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- I'll make you a steamed bun you can't refuse. This has soppressata, pepperoni, braised mushrooms, fresh basil, fresh mozzarella and that's why I call this The Godfather. Let's make it. Alright, so now let's get started. I'm going to take my buns, drizzle a little bit of olive oil on them and then put them in my steamer. I'm going to let these go for about five to six minutes. While those are working, I'm going to work on my portobello mushrooms. I'm going to slice these kind of thin and then I'm going to cut them in half one more time. So I have my pan nice and hot, tiny bit of olive oil and then I have sun-dried tomatoes. Actually, I'm going to cut these up a little bit. Then we use some of that seasoned oil that's already in here for the tomatoes to cook down my portobello mushrooms. Put my mushrooms right in. Seasoned with salt and pepper. Little more oil, little more flavor. Alright. So my mushrooms are cooking. Now, it's time to move on to my roasted red bell pepper. Just going to take this, cut off the end. Do a nice julienne. Alright, so these are ready to go as is. Already roasted beautiful. The smell coming off here is super sweet. Alright, mushrooms. I'm not trying to cook these down to where they're just super limp. I want them to have some bite to them. About two more minutes on these and they'll be done. So I have soppressata and pepperoni right here. This is just a cured salami. I'm just going to lay a few pieces in here, get it nice and warm and I have two buns working so I do about three pieces per bun. And for my pepperoni, I'm going to do about five pieces. Alright, this is real quick. Just want to get some of the oils going on that meat, get some of the flavor popping. Now, it's time for my pepperoni. So now I'm going to layer this the same way I'm going to put it into the sandwich. I'm going to do a layer of soppressata, fresh mozz, roasted red bell peppers, couple slices of red onions. Super thin because I kind of want it to melt in your mouth. I want it to bite away really easy. And I'll take my pepperoni. And some fresh basil. By now, my buns should be nice and steamy. I'm going to take them out, cut them with my serrated knife. I'm just going to take the soppressata and this little packet of supreme pizza goodness right here. Same thing with the other one. And last but not least, all these mushrooms with these sun-dried tomatoes. And what's a pizza without a little bit of chili flakes and some fresh Parm? Transfer it to my plate. Alright, so now these are steamed buns so the one characteristic that they don't have that pizza does is that crunch of the crust so this is where my torch comes into play. I'm just going to torch the top, get it nice and crusty. Alright, so there you have it, the supreme clientele of steamed buns pepperoni style. Enjoy.

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