THE signature item at Boston College, the Screaming Eagle features shaved beef, white american cheese, peppers, onions and a chipotle mayonnaise.
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
2 cup mayonnaise
1 oz. chipotle in adobo sauce (about 2 peppers and a little sauce)
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.
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.