Cheesesteak Sub Recipe
Oven-melted with mozzarella cheese, sliced steak, green peppers, onions and chipotle mayo
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Ingredients
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Sandwich
Seasoning & Cooking
Chipotle Mayo
Method
Chipotle Mayo
- 1
Make the sauce
In a small bowl, combine 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp fresh lime juice, 1/2 tsp honey (if using) and 1/8 tsp salt. Whisk until smooth. Taste and adjust heat/salt. Refrigerate while you prepare the sandwich so flavors meld.
Vegetables
- 2
Sauté peppers and onions
Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium-high heat. Add the thinly sliced onion and green pepper. Season with 1/4 tsp kosher salt and a pinch of black pepper. Cook, stirring occasionally, until vegetables are softened and edges lightly caramelized, about 7–9 minutes. Remove vegetables to a bowl and keep warm.
Steak
- 3
Cook the steak
Increase skillet heat to high and add the remaining 1 tablespoon olive oil. Pat the sliced steak dry with paper towels, then season with 3/4 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/4 tsp smoked paprika. Add steak to the hot skillet in a single layer (work in batches if needed) and sear without moving for about 30–45 seconds, then stir and continue cooking until just browned — about 2–3 minutes total for thin slices. Remove skillet briefly from heat.
- 4
Assemble & Melt
- 5
Prepare rolls
Preheat oven to 375°F (190°C). Slice the hoagie rolls lengthwise, leaving a hinge if desired. Spread about 1 tablespoon chipotle mayo evenly on the bottom half of each roll (reserve a little for serving).
- 6
- 7
Oven melt
Place assembled sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and rolls are lightly toasted, about 6–9 minutes. For a browned top, switch the oven to broil for 30–60 seconds while watching closely.
- 8
Finish and serve
Remove sandwiches from oven. Spread remaining chipotle mayo on the top halves of the rolls if desired, close sandwiches, slice in half, and serve immediately.
