Cheese-Steak Sub

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subheading: FOR THE CHIPOTLE MAYONNAISE:

¾ cup mayonnaise

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

subheading: 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 ½ 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

½ pound sharp Cheddar cheese, sliced thin

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