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To make chipotle mayonnaise: Combine mayonnaise and minced peppers in a small bowl and stir well.
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(Leftover sauce may be covered and stored safely in the refrigerator for weeks.)
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To make toppings for sandwich: Heat a griddle or a large, heavy frying pan, ideally cast iron, over medium heat.
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Add oil to pan and, when it begins to shimmer, add the onion and peppers and stir to combine.
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Cook, stirring every so often, until they begin to soften and brown, approximately 15 to 20 minutes.
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Season to taste with salt and pepper, remove and set aside.
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Wipe pan, add butter and repeat process with mushrooms.
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Cook until they have released their juices and are soft and glazed, about 6 minutes.
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Remove and set aside.
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To make steaks: Heat griddle or frying pan over high heat until nearly smoking.
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Season meat aggressively with salt and pepper.
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Place steaks on griddle, working in batches if necessary, and cook for 3 minutes each side, until well browned but very rare.
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Remove to a serving platter and allow to rest.
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To make sandwiches: Preheat oven to 200 degrees.
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When steaks are complete, slice them along the grain as thinly as possible.
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Place sub rolls in oven to warm.
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Return sliced steaks to griddle or frying pan, over medium heat, and add onions, peppers and mushrooms.
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Stir to combine, turn heat to low and cover with sliced cheese.
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Using tongs and a wide spatula, stir and pull to combine as cheese melts, approximately 3 minutes.
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To serve: Remove rolls from oven and spread chipotle mayonnaise on the interior of each serving.
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Fill each sub with a mixture of meat, vegetables and cheese.
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Serve immediately.
