Screaming Eagle Cheese-Steak Sub Recipe (2024)

I buy rare roast beef sliced thin at the deli to make these favorites fast and easy, adding to the sauteed onions and mushrooms just long enough to heat without overcooking. We like fontina cheese and jarred cherry peppers,both sweet and hot.

I have to admit that I really enjoy Cooper brand sharp American cheese and think that it would be dandy on these subs. There. I feel better.

It's the mayo that makes it. The rest is only limited by your imagination.
I've made it with rare sliced deli roast beef, I've used blue cheese, pepperoncini, All works as long as the mayo is included.
And the bread: Stay away from sub rolls which are no more than shaped small rolls of wonder bread. Good ciabatta works well.

These are great-the chipotle mayo is outstanding. It's key to the sandwich. Make extra because lasts in the fridge forever and makes a good condiment for lots of other foods.

5 stars for the recipe.5 stars for Sam's introduction.

My husband is a huge lover of philly steak n cheese sandwiches. We have been married 30 years and I have never attempted them. I found your recipe in my email and thought I would try it. I never said a word to him, just made it. I now have to make it at least twice a month. We have had our children over for it. They have all requested the recipe. We have made it with both toasted and non-toasted or warm buns. It doesn't matter. They are delicious. Yummy

Coming from Altoona, PA, this Philly cheese steak reaches across the state! My father was a meat cutter and at his meat market he owned, he would tie and freeze a whole sirioin tip. Then defrosting it slightly so as the meat will be crystalized, he would slice it very thin on the deli slicer. Made excellent meat for Philly cheese steaks. Used to sell out on a regular basis! This is what I still use to this day! It only needs a few minutes in a hot heavy skillet to fry to perfection!

Made these yesterday with what the butcher called a "Griller London Broil", which is just a thinner version than the usual. Seared it on a very hot grill and roasted red peppers in the oven because I prefer them over sautéed and voila. The best cheesesteak I've ever had. Move over Pat and Gino!

Searing the steak first (I used flat iron steak) really upped my cheese steak sub-making ability. And, yeah, I used American cheese. It was not nasty!

Cheddar on a cheese steak is blasphemy. Go get American or Provolone or, if you're feeling truly authentic, Wiz. Also highly recommend sweet pepper relish. Chipoltle mayo is an interesting idea, but sounds awfully elitist.;-) I'm a ketchup guy.

Great base recipe, as you read everyone can make their personal addition or modifications. I am CLAIRIFIYING for the comments regarding "against the grain". This is meat, not wood. Tougher cuts of meat, slicing against the muscle fibers is making shorter fibers and makes it easier to chew. Cutting with the grain on these cuts of meat can lead to long strips of chewier fibers.

there's nothing "nasty" about american cheese. that was pretty obnoxious. get land o'lakes sliced at the deli-not the same as velveeta or individually wrapped slices. it melts awesome. cheddar on the other hand doesn't. cheddar itself is delicious, esp if you get some extra sharp stuff but as melted cheese it's just not that great. i like a mix in my steak sandwiches - american for melty gooeyness, provolone for flavor and stretchy cheese magic. i always add a dash of worcestershire to the meat.

Our market doesn't have skirt steak, so I substituted top sirloin, from which they make sirloin tips, and it worked very well. this is great recipe: easy to make and packs a big flavor.

This was delicious/easy! Didn’t have chipotle peppers in adobo sauce, so I used a bit of Chinese red chili sauce in the mayo & added 2T minced poblano peppers to the bell peppers for a little kick (next time more). I used 1 1/2 onions, could’ve used 2, & baby Bella mushrooms. Used shaved ribeye instead of the skirt steak as I had that on hand and shredded Gruyère & Swiss as I didn’t have cheddar. Trying to avoid refined flour so I served it on Dave’s Killer whole grain &seeds buns. Yummers!

I used leftover beef tenderloin and this was outstanding! The chipotle mayonnaise added the perfect zing. I used provolone and white American cheese. A real keeper!

Its a cheese steak… provolone or cheese wiz and never any mayo… otherwise its just a neat and cheese sandwich

We had leftover bavette that I sliced paper thin then generally followed the rest of the recipe — maybe went a little heavier on the veggies. I hollowed out a baguette, used tillamook sharp cheddar (that did not separate) and loved the addition of peperoncinis. I’m eating the leftovers sans bread and delighted with every bite. Highly recommend!

So I had the butcher order outside skirt steak as it is more tender. I followed the recipe but it needed a little more canola oil. I made sure to add the juices from the resting steak back into the large skillet with the veggies. I also used Kraft extra sharp cheddar AND 5 slices of Sargento baby swiss cut up. I did remove some of the bread in the subs so as to make more room for the filling. I also melted some butter and added garlic powder and onion powder and then brushed the inside of rolls

Lastly, I then smeared on the chipotle mayo on each side and THEN put the rolls into the oven to toast up a bit. Finally, after stuffing the rolls I added thin slices of the cheddar cheese on the top while everything was still hot. It was a HUGE hit with my grandson and his buddy and my son-in-law. My daughter is a vegetarian and I do not eat beef. I had prepped everything earlier so everything was at room temp.

Wasn’t willing to pay 30.99/lb for skirt steak so substituted flat iron steak and also used provolone instead of cheddar. Such a keeper recipe.

We used cheap sirloin steak and it worked very well; I salted it the night before, which I think helped. Ciabatta was great as the bread.

Made this as directed, except with flat iron steak bc I've never seen a skirt steak for sale. It was awesome, a bit of a gut bomb still, but delicious!

Took this further southwest with 2 slivered anaheim chiles in place of the bells, and served on telera rolls - a little bit messy but oh god was it good.

Made this for Super Bowl dinner. Suggestions: I made an easy sharp white cheddar cheese sauce vs. letting slices melt on top. We also used Italian baguettes vs. rolls, hollowing out a bit of the doughy center. Be sure to use the better cut of skirt steak. So good!

Had only made cheesesteaks once or twice but this came out so good. I mostly followed the recipe, minus the mushrooms. It's really the chipotle mayo that makes it - I made it in the blender, way easier than mincing IMO. I had leftovers and it's a great condiment for so many things - veggies, other sandwiches, you name it. This ain't health food but it's worth the occasional splurge!

Well, I now need to move to a new, cleaner house, but these sure look good!

Boston college graduate here!!!! Was shocked to find our iconic dish on NYT cooking. Will have to give this a try!

Am I the only one that can't cook skirt steak.Of the umpteen times I've made it, it's been tender to use in a sandwich like this once. I've cooked it rare, sliced it thin against the grain, pounded it, used prime meat. I don't get it. There are other choices of meat for this and almost all of them are more predictable for tenderness. Yeah I know the flavor of skirt steak is blah, blah, blah. Like I said, I don't get it.