Chipotle Chicken Cheesesteak Recipe

This melty, spicy Chipotle Chicken Cheesesteak Recipe is made with thinly shaved chicken breast, gooey American cheese, and a zesty homemade chipotle mayo, ready in just 25 minutes. The spicy creaminess coats every tender bite of chicken as it melts into the toasted hoagie roll. I love making this at home because I can load up on the sauce without paying extra for a side cup.

Better Than Takeaway

I used to order the #42 from Jersey Mike’s at least once a week, but the delivery fees eventually forced me to try it myself. The biggest surprise was how much better it tastes when the bread is toasted fresh and hasn’t steamed inside a wrapper for twenty minutes. Getting that perfect “deli-style” chicken texture at home seemed impossible until I learned the freezer trick.

My early attempts failed because I diced the chicken into cubes, which made the sandwich feel like a chicken stir-fry on bread rather than a cohesive cheesesteak. The lesson I learned is that you must slice the chicken paper-thin while it’s partially frozen. This creates those tender, ribbon-like strips that grab onto the cheese and sauce properly.

Jump to Recipe

Chipotle Chicken Cheesesteak Recipe Ingredients

• Chicken Breast: 2 large boneless, skinless breasts (about 1 lb).
• Olive Oil: 2 tablespoons, divided for sautéing.
• Seasoning: 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder.
• Vegetables: 1 large green bell pepper (sliced thin), 1 medium yellow onion (sliced thin).
• Cheese: 6-8 slices White American cheese (deli-sliced melts best).
• Bread: 4 soft hoagie rolls or sub buns.
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  For the Chipotle Mayo:

  
  
• Mayonnaise: 1/2 cup (high quality like Hellmann’s or Duke’s).
• Chipotle Peppers: 1 tbsp minced chipotle peppers in adobo sauce (or just the sauce for less heat).
• Acidity: 1 tsp lime juice or white vinegar.
• Spices: 1/2 tsp garlic powder, 1/4 tsp onion powder.

How To Make Chipotle Chicken Cheesesteak Recipe

1. Make the Sauce: In a small bowl, whisk together the mayonnaise, minced chipotle peppers, lime juice, garlic powder, and onion powder until smooth. Taste and add more adobo sauce if you want it spicier. Set aside in the fridge.
2. Prep the Chicken: Place your chicken breasts in the freezer for 20-30 minutes to firm up. Using a very sharp knife, slice the chicken against the grain into extremely thin strips (shaved). Toss the chicken strips with the smoked paprika, salt, pepper, and garlic powder.
3. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet or griddle over medium-high heat. Add the sliced onions and peppers. Cook for 5-7 minutes until they are soft and slightly charred. Remove them from the pan and set aside.
4. Sear the Chicken: Add the remaining tablespoon of oil to the same hot pan. Add the shaved chicken in a single layer (do this in two batches if your pan is small to avoid steaming). Cook for 2-3 minutes undisturbed to get a sear, then flip and cook for another 1-2 minutes until cooked through.
5. Melt the Cheese: Return the cooked vegetables to the pan and mix them with the chicken. Reduce heat to low. Arrange the mixture into piles (one for each sandwich) and lay slices of American cheese over each pile. Cover the pan with a lid for 1 minute to steam and melt the cheese completely.
6. Assemble: Toast your hoagie rolls until golden. Spread a generous layer of chipotle mayo on both sides of the bun. Scoop the cheesy chicken mixture onto the rolls and serve immediately.

Recipe Tips

• Freeze to Slice: It is nearly impossible to slice raw chicken paper-thin at room temperature. The 30-minute freezer step is non-negotiable for that authentic texture.
• Use American Cheese: While you might be tempted to use cheddar or provolone, white American cheese contains emulsifiers that create that signature gooey, creamy melt you expect from a cheesesteak.
• Don’t Overcrowd: If you crowd the pan with too much chicken, it will release water and boil rather than sear. A golden-brown sear adds crucial flavor.
• Toast the Bun: The filling is wet and heavy. A toasted bun provides a necessary structural barrier so the bread doesn’t disintegrate immediately.

What To Serve With Chipotle Chicken Cheesesteak

Since this sandwich is rich and spicy, I like to serve it with something crisp like kettle-cooked jalapeño chips or a simple vinegar-based coleslaw to cut through the fat. Sweet potato fries are also a fantastic pairing because their natural sweetness balances the smoky heat of the chipotle peppers.

How To Store

These are best eaten fresh, but you can store the leftover chicken and vegetable filling in an airtight container in the fridge for up to 3 days. Do not assemble the sandwiches ahead of time or the bread will get soggy. Reheat the filling in a skillet with a splash of water, then add fresh cheese.

FAQs

• Is this spicy? It has a medium kick. The heat comes entirely from the chipotle mayo, so you can control the spice level by adding fewer peppers or using only the adobo sauce.
• Can I use rotisserie chicken? Yes, you can shred rotisserie chicken and just warm it up in the pan with the peppers and onions, though the texture will be softer than seared chicken.
• What if I can’t find chipotle peppers? You can mix mayonnaise with a teaspoon of smoked paprika and a dash of hot sauce, or buy a pre-made chipotle sauce from the grocery store.
• Can I use steak instead? Absolutely. This exact recipe and sauce works perfectly with shaved ribeye or sirloin for a classic beef version.

Nutrition

• Calories: 680
• Total Fat: 35g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 1450mg
• Total Carbohydrate: 52g
• Protein: 42g