Screaming Eagle Steak Sandwich

I’m patting myself on the back over here because I think I’ve stumbled upon the perfect Super Bowl meal. One that combines the teams in the love of the game, as opposed to being divisive and playing favorites. “How is that possible?” you ask. Well, it’s all about the Screaming Eagle.

I discovered this recipe in the March 27, 2011 issue of The New York Times Magazine. Sam Sifton’s description of the Screaming Eagle caught my attention because 1. Everyone likes a steak sandwich; 2. It claimed to be a favorite of Boston College students and I happened to count two BC alum among my closest friends. The New England version of the Philly cheesesteak was a hit when I served it to a crowd, all those years ago and I’m guessing it will be again when served to both fans of the Patriots and Eagles.

So whatever team you might be cheering for this Sunday, here’s a sandwich to get you through the game. I’ll be focused on the commercials. Enjoy!

PS: No blog post next week but I’ll be back on February 12 with a recipe to welcome in the Chinese New Year.

Screaming Eagle

Screaming Eagle
Serves 6
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FOR THE CHIPOTLE MAYONNAISE
  1. ¾ c mayonnaise
  2. 3 chipotle peppers in adobo sauce, minced, or more to taste
FOR THE SANDWICHES
  1. 2 Tbls canola oil
  2. 1 large white onion, peeled and sliced thin
  3. 2 red bell peppers, seeded and sliced thin
  4. 1 green bell pepper, seeded and sliced thin
  5. Kosher salt and freshly ground black pepper, to taste
  6. 1 Tbls unsalted butter
  7. 1 lb button mushrooms, cleaned and sliced thin
  8. 2 ½ lbs skirt steak, cut into 6 equal-size sections
  9. 6 large sub rolls or Italian bread cut into 6 submarine-shaped pieces of 8 to 10 inches, sliced down the center
  10. ½ pound sharp Cheddar cheese, sliced thin
To make chipotle mayonnaise
  1. 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
  1. 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 from the pan and set aside.
  2. 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 from the pan and set aside.
  3. 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.
  4. 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, stir and pull to combine as cheese melts, approximately 3 minutes.
  5. 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.
Notes
  1. You must slice the meat as thinly as possible, against the grain (perpendicular to the muscle fibers as opposed to parallel with) after it rests from the initial sear or else it will be too chewy.
Adapted from The New York Times Magazine
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