Screaming Eagle Steak and Cheese Sub

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
4 sandwiches

THE signature item at Boston College, the Screaming Eagle features shaved beef, white american cheese, peppers, onions and a chipotle mayonnaise.

Ingredients

Yield: 4 sandwiches

2 tbsp. canola oil
½ each large white onions, thinly sliced
½ each green bell pepper, thinly sliced
½ each red bell pepper, thinly sliced
1 ½ lb. top round or eye of round beef, shaved thin
2 oz. Chipotle Mayonnaise (recipe below)
12 slices white American cheese
24 to 28 in. large sub roll or Italian bread, cut into four equal pieces

Chipotle Mayonnaise:
2 cup mayonnaise
1 oz. chipotle in adobo sauce (about 2 peppers and a little sauce)

Steps

Chipotle Mayonnaise:
1. Combine mayo with about 2 peppers and little sauce in food processer and process until smooth with small bits of peppers still visible, refrigerate until needed.

Sandwich:
1. Preheat griddle or large fry pan over medium heat. Add oil to pan along with onions and peppers and cook until just begin to soften (some browning is desired). Remove to side.

2. Turn heat to high and add beef to pan. Cook over high heat breaking up meat with spatula as it cooks. This should not take long, about 2 minutes. When meat is cooked add sautéed vegetable back to pan and mix together, turn heat down to low.

3. Place 2 ounces of Chipotle Mayonnaise on top of mixture and cover with 3 slices of cheese and let melt. Slice roll down center and open up to spread it on top of steak and cheese to steam slightly, 15 to 30 seconds. Place long spatula under steak and flip over into sandwich. Note: For more flavors try adding your favorite barbecue sauce to chipotle mayonnaise.

Recipe by Boston College, Chestnut Hill, Mass.  

More From FoodService Director

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

Managing Your Business
shaking hands graphic

Anyone who has moseyed down the self-help section of the local bookstore, probably has picked up on the mantra that positive relationships are built on trust. Employer-employee bonds are no different, according to research published in the January-February issue of Harvard Business Review. The study reports that employees at high-trust companies experience 74% less stress, 106% more energy at work, 50% higher productivity, 13% fewer sick days and 76% more engagement. Here’s how operators can start putting those numbers on the board.

Putting in the effort

At the University of...

Ideas and Innovation
bowling ball pins

We patterned our chef culinary competition after the one pioneered by the University of Massachusetts. This year, 11 teams of college chefs registered. Each team gets the same market basket and has two hours to prepare three dishes. The starting times have to be staggered and nobody wants the 6 a.m. slot, so instead of randomly assigning times, this year we took the teams bowling and used their scores to determine starting times. The two teams with the highest combined bowling score got to pick their time slot first. Going bowling built camaraderie and team spirit before the teams even got...

FSD Resources