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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources