Best 2 Screaming Eagle Cheese Steak Sub Recipes

Indulge your taste buds in a culinary adventure with the Screaming Eagle Cheese Steak Sub, a symphony of flavors that will tantalize your palate. This iconic sandwich, born in the heart of Philadelphia, Pennsylvania, has gained widespread recognition for its delectable combination of thinly sliced ribeye steak, melted cheese, and sautéed onions, all nestled in a soft and chewy hoagie roll.

Our article presents a collection of meticulously crafted recipes that capture the essence of the Screaming Eagle Cheese Steak Sub, offering variations to suit diverse preferences. From the classic rendition featuring melted American cheese to innovative interpretations with melted provolone or gooey mozzarella, each recipe promises a unique gustatory experience. Additionally, we provide a comprehensive guide to creating homemade versions of the essential accompaniments, including mouthwatering steak fries, crispy onion rings, and a selection of dipping sauces that elevate the sandwich to new heights of deliciousness.

Here are our top 2 tried and tested recipes!

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

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

STEAK 'N' CHEESE SUBS

Steak 'n' Cheese Subs image

Debbie Stadtler of Fredericksburg, Virginia calls for flank steak in her easy, cheesy subs, but you could use any kind of leftover steak. "I like to serve them with extra ketchup for dipping," she says.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

1/2 pound cooked beef flank steak, cut into thin strips
1 small onion, thinly sliced
1 tablespoon Worcestershire sauce
2 French rolls, split
1/3 cup shredded part-skim mozzarella cheese
2 tablespoons ketchup

Steps:

In a large skillet, saute the steak, onion and Worcestershire sauce for 4-6 minutes or until onion is tender. Spoon onto roll bottoms; sprinkle with cheese. , Place on a baking sheet. Broil 3-4 in. from the heat for 5-8 minutes or until cheese is melted. Drizzle with ketchup. Replace roll tops.

Nutrition Facts : Calories 417 calories, Fat 14g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 727mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 2g fiber), Protein 33g protein.

Tips:

Choose high-quality ingredients: The better the ingredients, the better the sandwich will be. Look for fresh, flavorful bread, thinly sliced steak, and melted cheese.
Cook the steak properly: The steak should be cooked to your desired doneness, but it's important not to overcook it. Otherwise, it will become tough and chewy.
Use a good cheese: The cheese is one of the most important ingredients in a cheese steak sub. Choose a cheese that melts well and has a lot of flavor. Some good options include provolone, American, and cheddar.
Add your favorite toppings: There are many different toppings that you can add to a cheese steak sub. Some popular options include onions, peppers, mushrooms, and hot sauce.
Enjoy your sandwich! A cheese steak sub is a delicious and satisfying sandwich. So sit back, relax, and enjoy it.

Conclusion:

The Screaming Eagle Cheese Steak Sub is a classic sandwich that is loved by people all over the world. It's easy to make and can be customized to your own liking. So next time you're looking for a quick and easy meal, give this recipe a try.

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