Screaming Eagle Cheese-Steak Sub

Name: Screaming Eagle Cheese-Steak Sub
Yield: 6
Ingredients: FOR THE CHIPOTLE MAYONNAISE:; 3/4 cup mayonnaise; 3 chipotle peppers in adobo sauce, minced, or more to taste; FOR THE SANDWICHES:; 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

Screaming Eagle Cheese-Steak Sub was pinched from <a href="http://cooking.nytimes.com/recipes/1016285-screaming-eagle-cheese-steak-sub" target="_blank">cooking.nytimes.com.</a>

"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. Featured in: How To Cook A Screaming Eagle...."

INGREDIENTS

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FOR THE CHIPOTLE MAYONNAISE:

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3/4 cup mayonnaise

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3 chipotle peppers in adobo sauce, minced, or more to taste

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FOR THE SANDWICHES:

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2 tablespoons neutral cooking oil, like canola

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1 large white onion, peeled and sliced thin

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2 red bell peppers, seeded and sliced thin

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1 green bell pepper, seeded and sliced thin

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Kosher salt and freshly ground black pepper to taste

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1 tablespoon unsalted butter

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1 pound button mushrooms, cleaned and sliced thin

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2 1/2 pounds skirt steak, cut into 6 equal-size sections

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6 large sub rolls or Italian bread cut into 6 submarine-shaped pieces of 8 to 10 inches, sliced down the center

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1/2 pound sharp Cheddar cheese, sliced thin

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