The 2# of crystal seems to be a lot. I'd bump up the black patent for color and roasty bitterness. I think the large amount of crystal will make it pretty sweet.
I don't think steeping the 2-row is doing much since it needs to be mashed to convert. You didn't describe the process you're following, so I'm not sure if you're steeping or mashing. You get conversion if you are doing a mini-mash (mashing in the 150's, holding it at this temp for 45-60 minutes, and rinsing). I'm an all-grain brewer who's never tried PM or steeping, so hopefully somebody else can chime in regarding steeping/mini-mashing.
A few other notes:
Your hop choices will give it an American flair, which is fine. If you want a more English character, I'd suggest English hops like Goldings, Challenger, etc.
I wouldn't use the two different yeast strains. If you want a drier, cleaner finish, use 2 vials of American ale yeast (or 1 with an adequate starter); If you want less attenuation, more esters, etc., go with two English ale vials (or use 1 and make a starter).
Make sure to aerate the wort well. Also, verify that you're pitching the correct amount of yeast. The pitching rate calculator at Mr Malty
is a good place to start. You'll need a pretty good pitch of yest for high-gravity wort like this.
Last bit of advice: maybe check out some Russian Imperial Stout recipes to see how they match up.