Cheesesteak Sandwiches with Chipotle Mayo 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!
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!
Is this an authentic steak and cheese?
An authentic steak and cheese is made with tender cuts of thinly sliced beef and American cheese, provolone, or Cheese-Whiz. Some may argue it’s the best sandwich the States has to offer and I may have to agree! While this cheesesteak isn’t entirely authentic, it’s just as juicy, sloppy, cheesy, and pleasantly greasy as the classic.
What do you need to make cheesesteak sandwiches?
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.
- Cabot extra sharp cheese – The best cheese for Philly cheesesteaks is a rich and creamy melting cheese like Cabot Extra Sharp Cheddar Cheese, American, or provolone. Cheez-Whiz is the way to go when you want to stick with the Philadelphian tradition.
Tip: Want to add even more flavor to your cheesesteak sandwich? I’ve also switched things up by using Cabot’s Pepper Jack Cheese for a little spice, and the Cabot Horseradish Cheddar Cheese for a tangy kick. It’s hard to say which is my favorite! I’m basically obsessed with all of them!
What do you need for Philly cheesesteak sauce?
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:
- Chipotle peppers in adobo sauce
How do you thinly slice steak for a Philly cheesesteak?
One of the most critical components of an outstanding homemade cheesesteak is slicing the meat paper-thin. The easiest way to slice steak at home with ease is to put your steaks in the freezer first.
Place your steaks in the freezer for 15 to 20 minutes. Transfer them to a cutting board and, with a sharp knife, carefully slice the steaks as thin as possible against the grain. From there, you can chop the strips into smaller pieces if you prefer.
How to make cheesesteak sandwiches:
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!
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.
- Cold toppings: Feel free to add shredded lettuce, white BBQ sauce, sliced tomatoes, pickled onions, mayo, mojo sauce, and any other cold toppings you like to your assembled sandwich.
How do you store leftover cheesesteak sandwiches?
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.
Make it a meal! Cheesesteaks are best served with comforting “junk food” side dishes, like:
Wine pairings for cheesesteaks:
- An indulgent cheesesteak’s salty, fatty goodness is great with light-bodied fruity reds like Pinot Noir, Zinfandel or Merlot.
If you loved these cheesesteak sandwiches with chipotle mayo, I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished sub and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More comforting recipes to try:
- Cubano Sandwich
- Green Chili Cheeseburger
- French Dip Burger with Au Jus Horseradish
- Veggie Burgers with Pickled Cabbage
- Red Wine Lamb Burgers with Goat Cheese
Cheesesteak Sandwiches with Chipotle Mayo
- 3 Tablespoons canola oil (divided (or vegetable 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 Cabot Extra Sharp Cheese (grated)
- ½ cup mayonnaise
- 2 chipotle peppers in adobo sauce (minced, or more to taste)
- 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!
I teamed up with Cabot to bring you this post. As always, all opinions are my own.