Chipotle Chicken Cheesesteaks Recipes

SUNNY'S QUICK CHICKEN CHEESESTEAK

Steps:

• For the cheese sauce: Combine 8 ounces of the beer, the Chicken Seasoning Blend and the chipotle steak seasoning in a saucepan over medium heat and bring to a simmer. Gradually whisk in the cheese; cook just until the cheese is melted, adding more beer if the sauce is too thick. Keep warm.
• For the chicken: Heat a cast-iron griddle over medium-high heat. Add 1 tablespoon of the olive oil and the onions and cook for 3 to 5 minutes. Add the chicken, drizzle with the remaining tablespoon olive oil and sprinkle with the Chicken Seasoning Blend. Cook until the chicken is browned, 5 to 8 minutes. Pour the chicken stock over the chicken and cook for another minute.
• To build sandwiches: Coat the bottom half of each hoagie roll with mayonnaise. Divide the chicken and onions among the rolls. Drizzle with cheese sauce and top with a bit of relish.
• In a small bowl combine the chicken seasoning, kosher salt, garlic salt and a few grinds of black pepper.

CHIPOTLE CHICKEN CHEESESTEAKS

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.

CHIPOTLE CHEESESTEAKS

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.