Chipotle Cheesesteak
Nothing beats a good Chipotle Cheesesteak, and it doesn’t get any easier than making it on the Ninja FlexFlame. Get ready for that spicy, smoky flavor you crave — chipotle-spiced ribeye, sautéed veggies, and melted provolone — all stacked up between the best bread you can find. Man, all that goodness tucked into a toasted hoagie is next level. Trust me, you’ll be drooling before you even take the first bite. You’re gonna want to save this easy recipe for your next cookout or just a weekend treat! Table of Contents Why You’ll Love This Chipotle CheesesteakIngredients RoundupHow to Make a Chipotle CheesesteakNinja FlexFlame TipWhat to Serve with Chipotle CheesesteakLeftovers & Reheating InstructionsMore OTFC fun with Chipotle FAQsChipotle Cheesesteak Recipe Why You’ll Love This Chipotle Cheesesteak Ingredients Roundup How to Make a Chipotle Cheesesteak Ninja FlexFlame Tip What to Serve with Chipotle Cheesesteak Leftovers & Reheating Instructions More OTFC fun with Chipotle FAQs Chipotle Cheesesteak Recipe Why You’ll Love This Chipotle Cheesesteak First off, we’re making this epic sandwich on the Ninja FlexFlame, which means crazy easy temperature control and that perfect sear every single time. Whether you’re working at medium heat to sauté those veggies or cranking it up for a hard sear on the beef, this griddle just gets it done. Then there’s the cheese — oh man, the cheese. We’re loading this up with melted provolone, but if you wanna really send it, throw on some cheddar cheese or even pepper jack cheese for that spicy edge. And don’t sleep on the textures: juicy beef (or you could even swap in white meat chicken or chicken breast for a killer chipotle chicken cheesesteak sandwich), sweet caramelized onions, and just enough heat from the jalapeños or a pop of color from bell peppers. It all gets loaded into a buttery, toasted hoagie roll for that perfect bite every time. Long story short? You need this sandwich in your life. If you love a good cheesesteak, you’ll probably love these recipes too: Cuban Sandwich, Beef Rib Sandwich, and the Beef Melt. Ingredients Roundup Don’t let the ingredient list scare you off — it might look long, but once you get everything laid out, it comes together real easy. A little bit of prep up front, and after that, it’s just about building layers of flavor. Let’s break it down: Beef – Thinly sliced ribeye, chipotle puree, kosher salt, black pepper, garlic powder, and canola oil. Sauteed Veggies – Red onion, jalapeños or bell pepper, and canola oil. Chipotle Ranch – Sour cream, mayo, chipotle peppers puree, chopped cilantro, garlic powder, black pepper, buttermilk, and a little salt. Building the Cheesesteak – Sandwich buns (hoagie rolls work great) and provolone cheese complete the sandwich. Beef – Thinly sliced ribeye, chipotle puree, kosher salt, black pepper, garlic powder, and canola oil. Sauteed Veggies – Red onion, jalapeños or bell pepper, and canola oil. Chipotle Ranch – Sour cream, mayo, chipotle peppers puree, chopped cilantro, garlic powder, black pepper, buttermilk, and a little salt. Building the Cheesesteak – Sandwich buns (hoagie rolls work great) and provolone cheese complete the sandwich. To see more of the Ninja Flexflame, check out my full breakdown on my YouTube channel! How to Make a Chipotle Cheesesteak First things first — fire up that Ninja FlexFlame and set it to medium heat (around 300F). Drop a large skillet or cast iron down and let it preheat while you get your veggies ready. If you’re using the FlexFlame, it comes with a plancha insert, so it’s even easier! Add a little oil, then toss in your sliced red onions and jalapeños. If you’re feeling colorful, some sweet bell peppers work great too. Let ‘em soften and caramelize, about 2–3 minutes, then pull ’em off and keep ‘em warm. While the veggies are working, grab your ribeye. Toss it in a big bowl with that smoky chipotle puree, kosher salt, black pepper, garlic powder, and a little canola oil. Mix it up, throw it in the fridge until you’re ready to get cooking. Now, crank that FlexFlame up to high heat (about 450F). Get your plancha or cast iron hot again, add your beef, and start chopping it up as it cooks. You want small, bite-sized pieces — think real-deal Philly cheesesteak style. Time to bring it together: toss your sautéed veggies back in, lay down a couple slices of provolone cheese (or pepper jack if you want that heat), and let it melt right into the meat. Shape the beef-veggie-cheese mix into little hoagie-sized mounds on the griddle. Slather some chipotle ranch inside your bun, crown the mound with your toasted hoagie roll, and scoop it all up into the bread. If you wanna go full pro, wrap the cheesesteak in foil and let it rest for 1–2 minutes. It helps melt the cheese even more and gives you that street-style, steam-pressed vibe. Unwrap, slice in half if you want, and get ready to crush it. Ninja FlexFlame Tip When you’re using the Ninja FlexFlame, take advantage of the dual-zone control! Keep one side at medium heat for sautéing your veggies and the other side ripping hot for searing the beef. It’s the easiest way to crush timing and build layers of flavor without burning anything. For more delicious cheesesteak recipes, check out my Cheesesteak Quesadilla, Pizza Cheesesteak, Animal Style Cheesesteak Recipe and Smoked Philly Cheesesteak Sliders. What to Serve with Chipotle Cheesesteak You can’t go wrong with keeping it simple. Classic fries are always a winner — maybe even loaded with a little extra cheese sauce if you’re feeling wild. Pickled jalapeños on the side add a killer spicy bite that cuts through the richness of the beef and cheese. If you want something lighter, a crunchy slaw balances out all that bold chipotle flavor perfectly. And honestly, if your grill’s still hot, throwing some corn on there for a charred side is never a bad move either. Big cookout energy with minimal effort. If you’re all about the chipotle, check out these recipes next! Leftovers & Reheating Instructions If you somehow end up with leftovers (which, let’s be honest, is rare), wrap those bad boys tight in foil and stash them in the fridge. When you’re ready to reheat, pop the foil-wrapped cheesesteak onto a hot griddle or in a 350F oven for about 10 minutes until everything’s heated through. The foil keeps all that melty cheese goodness locked in. Microwave? Sure, if you’re in a rush — just know the bread won’t stay as crisp. You can also pull the meat and veggies out and reheat them separately, then build a fresh cheesesteak with a new hoagie roll if you really wanna keep it fresh. More OTFC fun with Chipotle FAQs Can I make this with chicken instead of beef? Absolutely. Thinly sliced chicken breast or white meat chicken works amazing for a chipotle chicken cheesesteak sandwich version. Same method, same flavors, just a little lighter. How spicy is this recipe? It’s got a good kick thanks to the chipotle sauce and adobo sauce, but it’s not mouth-on-fire spicy. You can easily dial it up or down by adjusting how much chipotle you use — or swap jalapeños for bell peppers to keep it milder. Can I make a cheese sauce instead of using slices? Heck yeah. Melt down some cheddar cheese with a splash of milk and a spoonful of chipotle puree to make a spicy cheese sauce for drizzling. It’s messy in the best way possible. Add flavor to everything you’re cooking shop over the fire spice lines Beef: ▢ 1.5 lbs Thinly Sliced Ribeye▢ 1 cup Chipotle Puree▢ 1.5 tbsp Kosher Salt▢ 1.5 tbsp Black Pepper▢ 1.5 tbsp Garlic Powder▢ Canola Oil as needed ▢ 1.5 lbs Thinly Sliced Ribeye ▢ 1 cup Chipotle Puree ▢ 1.5 tbsp Kosher Salt ▢ 1.5 tbsp Black Pepper ▢ 1.5 tbsp Garlic Powder ▢ Canola Oil as needed Sauteed Veggies: ▢ 1 Whole Red Onion sliced▢ 2 Jalapenos sliced▢ Canola Oil as needed▢ Chipotle Ranch:▢ 2.5 tbsp Sour Cream▢ 2 tbsp Mayonnaise▢ 2 tbsp Chipotle Puree▢ 1.5 tbsp Chopped Cilantro▢ 1.5 tsp Garlic Powder▢ 1 tsp Black Pepper▢ Buttermilk to desired consistency▢ Salt to taste ▢ 1 Whole Red Onion sliced ▢ 2 Jalapenos sliced ▢ Canola Oil as needed ▢ Chipotle Ranch: ▢ 2.5 tbsp Sour Cream ▢ 2 tbsp Mayonnaise ▢ 2 tbsp Chipotle Puree ▢ 1.5 tbsp Chopped Cilantro ▢ 1.5 tsp Garlic Powder ▢ 1 tsp Black Pepper ▢ Buttermilk to desired consistency ▢ Salt to taste Cheesesteaks: ▢ Sandwich Bun▢ Provolone Cheese sliced ▢ Sandwich Bun ▢ Provolone Cheese sliced Sauteed Veggies: Preheat your grill to medium heat (around 300F) for direct cooking.Add a cast iron skillet to heat up for 2 minutes over the fire. Add 2 tbsp of oil then your diced onion and jalapeños.Cook for about 2-3 minutes until softened, then pull off and keep warm. Preheat your grill to medium heat (around 300F) for direct cooking. Preheat your grill to medium heat (around 300F) for direct cooking. Add a cast iron skillet to heat up for 2 minutes over the fire. Add 2 tbsp of oil then your diced onion and jalapeños. Add a cast iron skillet to heat up for 2 minutes over the fire. Add 2 tbsp of oil then your diced onion and jalapeños. Cook for about 2-3 minutes until softened, then pull off and keep warm. Cook for about 2-3 minutes until softened, then pull off and keep warm. Cheesesteaks: Add your steak to a bowl along with the chipotle puree, seasoning and oil. Set in the fridge until ready to cook.Heat your grill at high heat (around 450F) for direct cooking.Add a cast iron skillet or plancha over the flames. Add the beef and “chop” it up more so it’s finely cut. Once all the meat is cooked and there is no more red in the meat, season with salt, pepper and garlic.Add your sauteed veggies to the meat and mix with the meat with a couple slices of cheese too. Make the meat into a shape on the skillet that will fit on your bun, then cover the top with cheese and let it melt. Slather your chipotle ranch onto the inside of the bun and add the sliced bun over the pile of meat. Lift it up and into the bun. Set the cheesesteak down on a platter and repeat for the other cheesesteaks.Build your cheesesteak with more chipotle ranch sauce on top. For extra flavor, wrap in foil and let sit for 1-2 minutes. Slice in half, serve and enjoy! Add your steak to a bowl along with the chipotle puree, seasoning and oil. Set in the fridge until ready to cook. Add your steak to a bowl along with the chipotle puree, seasoning and oil. Set in the fridge until ready to cook. Heat your grill at high heat (around 450F) for direct cooking. Heat your grill at high heat (around 450F) for direct cooking. Add a cast iron skillet or plancha over the flames. Add the beef and “chop” it up more so it’s finely cut. Once all the meat is cooked and there is no more red in the meat, season with salt, pepper and garlic. Add a cast iron skillet or plancha over the flames. Add the beef and “chop” it up more so it’s finely cut. Once all the meat is cooked and there is no more red in the meat, season with salt, pepper and garlic. Add your sauteed veggies to the meat and mix with the meat with a couple slices of cheese too. Add your sauteed veggies to the meat and mix with the meat with a couple slices of cheese too. Make the meat into a shape on the skillet that will fit on your bun, then cover the top with cheese and let it melt. Make the meat into a shape on the skillet that will fit on your bun, then cover the top with cheese and let it melt. Slather your chipotle ranch onto the inside of the bun and add the sliced bun over the pile of meat. Lift it up and into the bun. Slather your chipotle ranch onto the inside of the bun and add the sliced bun over the pile of meat. Lift it up and into the bun. Set the cheesesteak down on a platter and repeat for the other cheesesteaks. Set the cheesesteak down on a platter and repeat for the other cheesesteaks. Build your cheesesteak with more chipotle ranch sauce on top. For extra flavor, wrap in foil and let sit for 1-2 minutes. Slice in half, serve and enjoy! Build your cheesesteak with more chipotle ranch sauce on top. For extra flavor, wrap in foil and let sit for 1-2 minutes. Slice in half, serve and enjoy! Ninja FlexFlame ProTip When you’re using the Ninja FlexFlame, take advantage of the dual-zone control! Keep one side at medium heat for sautéing your veggies and the other side ripping hot for searing the beef. It’s the easiest way to crush timing and build layers of flavor without burning anything. Calories: 494kcal | Carbohydrates: 19g | Protein: 36g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 2756mg | Potassium: 611mg | Fiber: 8g | Sugar: 6g | Vitamin A: 181IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 5mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!