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

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

FSD Resources