Chipotle Cheesesteak Sandwiches are the ultimate comfort food. Juicy sliced sirloin, peppers, and onions are piled into toasted hoagie rolls and smothered with cheddar cheese. Topped with a simple chipotle mayo, these hoagies go from good to next-level delicious!
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Philly cheesesteak fans, rejoice! Making Cheesesteak Sandwiches with Chipotle Mayo from scratch is just as quick as grabbing a hoagie from your favorite takeout spot.
Imagine tender, savory seasoned sliced sirloin, peppers, and onions smothered in creamy extra sharp cheese and stuffed into a toasted roll. These classic steak and cheese sandwiches are finished off with a sweet and smoky chipotle mayo for an extra kick!
These easy cheesesteak sandwiches are a great addition to any party or game day spread. Complete the menu with Corn Queso Dip, Stuffed Cherry Peppers, and Crispy Buffalo Wings for a spectacular game day feast!
Ingredient notes
There’s nothing quite like a real deal Philly cheesesteak. With this recipe, you’ll learn how to make them at home while still showcasing everything we love most about an authentic Philly. For this recipe, you’ll need:
- Petite sirloin – Picking the right cut of meat for a cheesesteak sandwich is really important because this recipe gets its charm and savoriness from thin and tender sliced beef. Go with a petite sirloin, ribeye, top sirloin, top round, or eye round for the best results.
- Yellow onion and red bell peppers – For extra flavor, texture, and color.
- Seasonings – All you need is seasoning salt and garlic powder to season the steak.
- Hoagie rolls – A sturdy hoagie, sub, or “hero” roll are all great for cheesesteaks. In Philly, they’re usually served on Amoroso rolls.
- Extra sharp cheese – The best cheese for Philly cheesesteaks is a rich and creamy melting cheese cheddar, American, or provolone. Cheez-Whiz is the way to go when you want to stick with the Philadelphian tradition.
Sauce ingredients
The truth is, there’s no such thing as sauce on an authentic Philly. However, this easy chipotle mayo really takes these hoagies to the next level. You’ll need:
- Mayonnaise
- Chipotle peppers in adobo sauce
How to make them
- Put your steak in the freezer before slicing and preheat the oven.
- While you wait, make the chipotle mayonnaise by stirring the mayo and minced adobo peppers together in a bowl. Set it aside while you prepare the filling.
- Heat a large skillet with canola oil over medium heat. Saute the onions and peppers until they begin to soften. Transfer the cooked onions and bell peppers to a bowl and set aside.
- Use a sharp knife to thinly slice the chilled steak against the grain. Add some more oil to the same skillet and add in half of the sliced steak. Season with half of the seasoning salt and garlic powder. Cook until the meat is no longer pink, transfer it to the bowl with the peppers and onions, and repeat the process with the rest of the steak.
- Transfer all of the steak, peppers, and onions back to the skillet. Sprinkle the cheese on top, cover the pan with a lid, and cook until the cheese melts.
- Toast the rolls in the oven until they’re lightly golden. Spread the chipotle mayo inside of each roll and add a big scoop of the steak, cheese, onion, and pepper filling. Serve hot and enjoy!
Variations
Steak and cheese sandwiches are super flexible. They don’t even need to be made with steak! Check out the delicious variations:
- Chicken cheesesteak: Use finely chopped chicken breasts instead of steak.
- Vegetarian cheesesteak: Hold the meat and load up on the veggies. In addition to peppers and onions, you could add mushrooms, shaved brussels sprouts, broccoli florets, and zucchini.
- Grilled peppers: Amp up the flavor of these sandwiches by swapping in some grilled peppers or air fryer peppers. Slice the charred peppers and add them to your cheesesteak.
- Cold toppings: Feel free to add shredded lettuce, remoulade sauce, white BBQ sauce, red pepper aioli, sliced tomatoes, pickled onions, mayo, mojo sauce, and any other cold toppings you like to your assembled sandwich.
How to make ahead and store
Cheesesteaks are best served hot and fresh, but if you end up with leftover filling, it can be stored in an airtight container in the fridge for 3 to 4 days. Make sure you store the filling and rolls separately to avoid soggy sandwiches.
What to serve with it
Make it a meal! Cheesesteaks are best served with comforting “junk food” side dishes, like:
- Potato chips
- Tater tots
- More → 27+ BEST Sides for Philly Cheesesteak
Erin’s wine pairings
- An indulgent cheesesteak’s salty, fatty goodness is great with light-bodied fruity reds like Pinot Noir, Zinfandel or Merlot.
More comforting sandwich recipes to try out
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Full Recipe
Chipotle Cheesesteak
Equipment
Ingredients
- 3 Tablespoons vegetable oil (divided (or canola oil) )
- 1 large yellow onion (halved thinly sliced)
- 2 red bell peppers (thinly sliced)
- 1 ½ pounds petite sirloin
- 1 teaspoon seasoning salt
- ½ teaspoon garlic powder
- 4 hoagie rolls (split open)
- 6 ounces sharp cheddar cheese (grated)
Chipotle Mayo:
- ½ cup mayonnaise
- 2 chipotle peppers in adobo sauce (minced, or more to taste)
Instructions
- Place steak in the freezer for 15-20 minutes. This makes it easier to thinly slice.
- Preheat oven to 400 degrees.
- Combine mayonnaise and minced peppers in a small bowl and stir well. Set aside.
- Heat 1 TBSP oil in a large skillet over medium heat. Once hot, add the onion and pepper and stir to combine. Cook, stirring occasionally, until they begin to soften and brown, about 15-20 minutes. Remove and set aside to a large bowl.
- Meanwhile, remove the steak from the freezer and place it on a cutting board. Slice it as thinly as possible across the grain.
- To the now empty skillet, add 1 TBSP oil and place over medium-high heat. Add half of the chopped steak and sprinkle with ½ tsp. seasoning salt & ¼ tsp. garlic powder. Cook, until no longer pink, about 2-3 minutes. Add to the bowl with peppers & onions.
- Add remaining 1 TBSP oil to the skillet and repeat with remaining steak.
- Add back all of the steak, onions and peppers to the skillet, then sprinkle with the cheese. Cover and cook on low until the cheese melts, about 4 to 5 minutes. Season with salt and pepper, to taste.
- Place the rolls on a baking sheet and bake for 3 to 5 minutes or until lightly golden and toasted. Spread with chipotle mayo.
- Use tongs to transfer the steak-cheese mixture to the prepared sandwich rolls. Enjoy!
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