Best Chipotle Cheesesteaks Recipes

CHIPOTLE CHICKEN CHEESESTEAKS

Chipotle Chicken Cheesesteaks image

We substituted chicken breast strips for steak and added south-of-the-border heat for our Chipotle Chicken Cheesesteaks. They're ready to eat in 20 minutes.

Provided by Stephanie Wise

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

2 teaspoons olive or vegetable oil
3/4 to 1 lb boneless skinless chicken breasts
1 cup sliced white onion
1 cup red or green bell pepper strips (or a mix)
2 teaspoons minced garlic
1/4 teaspoon dried thyme leaves
1 chipotle chile, minced
1 tablespoon adobo sauce (from can of chipotle chiles)
2 tablespoons Old El Paso™ fajita seasoning mix (from 1-oz package)
1 to 2 tablespoons water
1 cup shredded sharp Cheddar cheese (4 oz)
4 hoagie buns or bolillo rolls, split

Steps:

Heat 10- to 12-inch cast-iron skillet over medium heat. Add 1 teaspoon of the oil. Pound chicken between 2 sheets of plastic wrap or waxed paper until thin. Cut into small strips; place in skillet. Cook 5 minutes or until no longer pink; remove from skillet to plate.
Heat remaining teaspoon oil in same skillet. Add onion, bell pepper, garlic and thyme; cook 2 to 3 minutes or until onion and bell pepper are soft.
Stir in chile, adobo sauce, fajita seasoning mix and 1 tablespoon of the water; cook 1 to 2 minutes. Return chicken to skillet; cook 1 minute longer, adding remaining water if needed so fajita seasoning completely coats chicken. Remove from heat; stir in cheese until melted.
Divide mixture among buns.

Nutrition Facts : ServingSize 1 Serving

CHIPOTLE CHEESESTEAKS

Chipotle Cheesesteaks image

Make and share this Chipotle Cheesesteaks recipe from Food.com.

Provided by Annacia

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 lb leftover cooked roast (trimmed of any visible fat) or 1 lb steak (trimmed of any visible fat)
2 cups bell pepper and onions (mix bell peppers and onion as you wish tp make 2 cups total)
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1 cup warm milk
1/4 teaspoon fresh ground black pepper
3/4 lb sharp cheddar cheese, grated
1 tablespoon chopped chipotle pepper, in abodo sauce (you'll need 1 tablespoon of the abodo sauce too)
1 baguette, quartered and split

Steps:

Heat oil in a large cast-iron skillet over medium heat. Add pepper-and-onion mixture and cook until heated through, about 5 minutes. Add thinly sliced beef and cook with the pepper mix another 5 minutes Set aside and keep warm.
For cheese sauce, melt butter in a medium saucepan over medium heat. Add flour, whisking constantly until bubbly, about 1 minute. Slowly whisk in milk until thickened, about 3 minutes. Stir in black pepper, cheese, chipotle peppers, and adobo sauce.
Divide steaks and pepper-and-onion mixture among 4 baguette slices. Top with cheese sauce and remaining 4 bread slices.

Nutrition Facts : Calories 1376.7, Fat 48, SaturatedFat 25.8, Cholesterol 182, Sodium 1960.6, Carbohydrate 158.7, Fiber 7.8, Sugar 10.6, Protein 78.9

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