Philly Chicken Or Steak Pollo Chipotle Recipe

Prepare protein

If using chicken thighs, trim excess fat and pat dry. If using steak, slice thinly across the grain into 1/4-inch strips. Place protein in a medium bowl.

Make chipotle marinade

Add chopped chipotle in adobo, olive oil, lime juice, minced garlic, smoked paprika, ground cumin, salt, and pepper to the bowl. Toss to coat evenly.

Marinate

Cover and refrigerate for at least 30 minutes, up to 4 hours. If short on time, let sit at room temperature for 15 minutes.

While protein marinates, heat a large skillet over medium-high heat and add 1 tablespoon oil or butter. Add sliced onion and bell peppers (and mushrooms if using). Sauté, stirring occasionally, until softened and charred at edges, about 7–9 minutes. Season with a pinch of salt and pepper. Transfer vegetables to a plate and keep warm.

Wipe skillet if needed, then return to medium-high heat. Add 1 tablespoon oil. Add marinated chicken in a single layer (or steak strips) and cook, stirring occasionally, until cooked through and nicely browned: chicken 6–8 minutes (internal 165°F / 74°C), steak 3–5 minutes for medium. Work in batches if necessary to avoid overcrowding.

When protein is nearly done, stir vegetables back into the pan to heat through and combine flavors for 1 minute.

Preheat broiler or set oven to 425°F (220°C) for toasting rolls. Cut hoagie rolls open, spread softened butter on cut sides, and toast under broiler or in oven until golden, about 1–3 minutes—watch closely to avoid burning.

Pile cooked chipotle chicken or steak and peppers onto the bottom halves of the toasted rolls. Arrange 1–2 slices of provolone or Monterey Jack over the filling. If you prefer extra melt, place assembled bottoms on a baking sheet and broil 1–2 minutes just until cheese bubbles and melts.

Top with remaining roll halves and press gently.

For a creamy chipotle-style sauce, whisk together mayonnaise, sour cream (or Greek yogurt), lime zest, chopped cilantro, and hot sauce to taste. Spread on rolls before adding the filling or serve on the side.

Serve sandwiches hot with additional lime wedges and extra chopped cilantro if desired.