SCREAMING EAGLE CHEESE-STEAK SUB

Screaming Eagle Cheese-Steak Sub image

Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness. From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly - that is the magic of youth and appetite and America combined. After that, such a sandwich must be counted a special treat, and adapted to adult use. For this cheese steak sandwich, a version of the Screaming Eagle served in the dining halls of Boston College, the Jesuit university in Chestnut Hill, Mass., I made two essential changes: I used Cheddar in place of the usual white American the college uses; and I replaced the thin-shaved steak that is a hallmark of cheese steaks the world over with skirt steak. Doing so recalled Corinthians. When you are a child, American cheese and shaved steak can count as ambrosia. As an adult, it's kind of nasty. But skirt steak? Melting Cheddar? That is actually ambrosial. The fiery mayonnaise does the rest.

Provided by Sam Sifton

Categories sandwiches, main course

Time 1h

Yield 6 servings

Number Of Ingredients 12

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Ingredients

3/4 cup mayonnaise
3 chipotle peppers in adobo sauce, minced, or more to taste
2 tablespoons neutral cooking oil, like canola
1 large white onion, peeled and sliced thin
2 red bell peppers, seeded and sliced thin
1 green bell pepper, seeded and sliced thin
Kosher salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
1 pound button mushrooms, cleaned and sliced thin
2 1/2 pounds skirt steak, cut into 6 equal-size sections
6 large sub rolls or Italian bread cut into 6 submarine-shaped pieces of 8 to 10 inches, sliced down the center
1/2 pound sharp Cheddar cheese, sliced thin

Steps:

To make chipotle mayonnaise: Combine mayonnaise and minced peppers in a small bowl and stir well. (Leftover sauce may be covered and stored safely in the refrigerator for weeks.)
To make toppings for sandwich: Heat a griddle or a large, heavy frying pan, ideally cast iron, over medium heat. Add oil to pan and, when it begins to shimmer, add the onion and peppers and stir to combine. Cook, stirring every so often, until they begin to soften and brown, approximately 15 to 20 minutes. Season to taste with salt and pepper, remove and set aside. Wipe pan, add butter and repeat process with mushrooms. Cook until they have released their juices and are soft and glazed, about 6 minutes. Remove and set aside.
To make steaks: Heat griddle or frying pan over high heat until nearly smoking. Season meat aggressively with salt and pepper. Place steaks on griddle, working in batches if necessary, and cook for 3 minutes each side, until well browned but very rare. Remove to a serving platter and allow to rest.
To make sandwiches: Preheat oven to 200 degrees. When steaks are complete, slice them against the grain as thinly as possible. Place sub rolls in oven to warm. Return sliced steaks to griddle or frying pan, over medium heat, and add onions, peppers and mushrooms. Stir to combine, turn heat to low and cover with sliced cheese. Using tongs and a wide spatula, stir and pull to combine as cheese melts, approximately 3 minutes.
To serve: Remove rolls from oven and spread chipotle mayonnaise on the interior of each serving. Fill each sub with a mixture of meat, vegetables and cheese. Serve immediately.

Nutrition Facts : @context http, Calories 975, UnsaturatedFat 41 grams, Carbohydrate 37 grams, Fat 68 grams, Fiber 4 grams, Protein 55 grams, SaturatedFat 22 grams, Sodium 1316 milligrams, Sugar 5 grams, TransFat 2 grams

*** Explore more Screaming Eagle Cheese-Steak Sub Recipes »

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Tirsana Bikram

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I would definitely recommend this recipe to anyone who loves cheese steak subs.

Mashikavishka Kavii

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This sandwich is so good! I love the combination of flavors and textures.

Moo AbuSrour

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I've made this recipe a few times now, and I've always been happy with the results. It's a great sandwich for a quick and easy meal.

hamda

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This recipe is a little time-consuming, but it's definitely worth the effort. The sandwich is absolutely delicious.

Gregory's Garcia

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I'm not a huge fan of onions, so I omitted them from the recipe. The sandwich was still delicious.

Md. Mohiuddin Hasan

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I made this recipe for a party, and it was a huge hit. Everyone loved it!

Aleena Ahmed

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This sandwich is a bit messy to eat, but it's totally worth it. The flavors are amazing, and the bread is perfectly toasted and buttery.

Wahab Shaih

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I love that this recipe uses ribeye steak. It gives the sandwich a really rich and flavorful taste. I also appreciate that the recipe includes instructions for making your own cheese sauce. It's so much better than the store-bought stuff.

Naqi Ali

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This recipe is a keeper! I've made it twice now, and it's been a hit both times. The instructions are clear and easy to follow, and the end result is a delicious and satisfying sandwich.

Pradeshu Chaudhary

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I'm not usually a fan of cheese steak subs, but this one blew me away. The steak was cooked to perfection, and the cheese was gooey and melted just the way I like it. The toppings added the perfect amount of flavor and crunch.

SAMIR ALI

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OMG! This Screaming Eagle Cheese Steak Sub is a taste sensation! The combination of tender steak, melted cheese, and flavorful toppings is absolutely divine. I followed the recipe to a T, and it turned out perfectly. My family devoured them in minute

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