Chipotle Cheesesteak

Ingredients

• 45 ml, dividedvegetable oil or rapeseed oil
• 1 largeyellow onion, halved and thinly sliced
• 2red peppers, thinly sliced
• 680 gpetite sirloin
• 1 teaspoonseasoning salt
• ½ teaspoongarlic powder
• 4hoagie rolls, split open
• 170 gsharp cheddar cheese, grated
• 120 mlmayonnaise
• 2, or more to tastechipotle peppers in adobo sauce, minced
• to tastesalt and black pepper

Instructions

1. 1

   Chill the steak

   Place the steak in the freezer for 15–20 minutes so it is easier to slice thinly.

2. 2

   Heat the oven

   Preheat the oven to 200°C.

3. 3

   Mix the mayo

   Stir the mayonnaise and minced chipotle peppers together in a small bowl, then set aside.

4. 4

   Cook the vegetables

   Heat 15 ml of oil in a large frying pan over medium heat. Add the onion and peppers and stir to combine. Cook, stirring occasionally, for about 15–20 minutes, until they start to soften and brown. Transfer them to a large bowl.

5. 5

   Slice the steak

   Take the steak out of the freezer and place it on a chopping board. Slice it as thinly as possible across the grain.

6. 6

   Cook half the steak

   Add 15 ml of oil to the empty pan and set it over medium-high heat. Add half the sliced steak and sprinkle with ½ teaspoon seasoning salt and ¼ teaspoon garlic powder. Cook for about 2–3 minutes, until no longer pink, then transfer it to the bowl with the vegetables.

7. 7

   Cook remaining steak

   Add the remaining 15 ml of oil to the pan and repeat with the rest of the steak.

8. 8

   Melt the cheese

   Return all the steak, onion and peppers to the pan, then scatter over the grated cheese. Cover and cook on low for about 4–5 minutes, until the cheese melts. Season with salt and black pepper to taste.

9. 9

   Toast the rolls

   Place the rolls on a baking tray and bake for 3–5 minutes, until lightly golden and toasted. Spread the chipotle mayo inside.

10. 10

    Fill the rolls

    Use tongs to transfer the steak and cheese mixture into the prepared rolls.

What is a chipotle cheesesteak?

A cheesesteak is an American sandwich built around thinly sliced beef, usually cooked with onions and finished with melted cheese in a long roll. This version adds red peppers and sharp cheddar, then brings smoky heat with chipotle mayo.

Its appeal comes from the contrast of juicy beef and soft vegetables with toasted bread and a creamy, spicy spread. Cooking the steak in batches helps it brown rather than steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 892 calories, 55g protein, 41g carbs, 56g fat.

The rolls and vegetables provide most of the carbohydrates, while the sirloin supplies much of the protein. The oil, cheddar and chipotle mayonnaise contribute much of the fat; serve with a generous side of salad or other vegetables to round out the plate.

Choosing and slicing the steak

Petite sirloin: this cut gives the filling a beefy flavour and works well when sliced thinly. Briefly chilling the steak firms it up, making it easier to cut into even pieces.

Across the grain: look for the direction of the muscle fibres and slice across them. Thin, cross-grain slices are easier to bite through once tucked into the roll.

Build flavour with the vegetables

Onion and peppers: give them 15–20 minutes over medium heat, stirring now and then so they soften and take on some colour. Transfer them out before cooking the steak to leave room in the pan.

Seasoning: the seasoning salt and garlic powder flavour the beef as it cooks. Taste the combined filling before adding more salt, as seasoning salt can already be quite salty.

Cook the steak in batches

First batch: spread half the steak across the hot pan rather than piling it all in at once. Cook for 2–3 minutes, until the slices are no longer pink.

Second batch: use the remaining oil and repeat, then bring everything back together in the pan. Cover on low heat for 4–5 minutes so the cheddar melts without scorching.

Get the rolls ready

Toasting: bake the split rolls at 200°C for 3–5 minutes, stopping when they are lightly golden. A short toast warms the bread and helps it hold the moist filling.

Chipotle mayo: stir the minced peppers into the mayonnaise before setting it aside. Spread it inside the toasted rolls so its smoky heat is carried through each bite.

Serving the sandwiches

Use tongs to lift the cheesy steak and vegetables into the rolls, letting excess juices stay in the pan. Serve straight away while the filling is hot and the cheese is still soft.

A crisp green salad, slaw or simple dressed leaves can balance the richness. For a more substantial meal, serve with oven-baked chips.

Recipe notes & tips

• Chill the steak for the full 15–20 minutes to make thin slicing easier.
• Cut the steak across the grain for a more tender bite.
• Keep the vegetables in a bowl while the steak cooks so the pan has room for browning.
• Add chipotle gradually to the mayonnaise and taste before adding more.
• Use tongs to fill the rolls neatly and leave excess liquid behind in the pan.
• Watch the rolls closely as they toast, since they can turn from golden to overdone quickly.

Variations

• More heat: stir extra minced chipotle into the mayonnaise to taste.
• Milder sauce: use one chipotle pepper for a gentler smoky flavour.
• Cheese swap: use provolone instead of cheddar for a softer, milder finish.
• Add mushrooms: cook sliced mushrooms with the peppers and onions until tender.
• Pepper mix: replace one red pepper with a green pepper for a sharper flavour.

Common mistakes to avoid

• Slicing warm steak: it can be harder to cut thinly; chill it for 15–20 minutes first.
• Cutting with the grain: this can leave chewier strips; slice across the visible fibres.
• Crowding the pan: the steak may steam instead of browning; cook it in two batches.
• Cooking the vegetables too fast: high heat can colour them before they soften; keep the pan at medium and stir occasionally.
• Leaving the cheese uncovered: it may take longer to melt evenly; cover the pan and cook on low.
• Over-toasting the rolls: they can become brittle; remove them once lightly golden.

How to store

Store leftover steak and vegetable filling in an airtight container in the fridge for up to 3 days. Reheat it in a covered pan over low heat until hot, adding a splash of water if needed; toast fresh rolls and add the mayo just before serving.

Frequently asked questions