Chicken Marinade
• 1½ lbs boneless, skinless chicken thighs, thinly sliced
• 2 tbsp extra virgin olive oil
• 2 tbsp adobo sauce
• 2 tbsp fresh lime juice
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp black pepper

Chipotle Mayo
• ½ cup mayonnaise
• 1–2 chipotle peppers in adobo
• 1 tbsp adobo sauce
• 1 tbsp fresh lime juice
• ½ tsp garlic powder
• ½ tsp Worcestershire sauce
• Salt and black pepper, to taste

Cheesesteak Filling
• 1 tbsp extra virgin olive oil
• 1 red pepper, 1 yellow pepper, 1 green pepper
• Salt and black pepper, to taste
• 8 slices pepper jack cheese

For Assembly
• 2 Turano Soft Sub Rolls
• Sliced jalapeños
• Lime for lime juice

① Add the chicken thighs, oil, adobo sauce, lime juice, salt, garlic powder, onion powder, smoked paprika, cumin, and black pepper to a bowl. Toss until evenly coated. Cover and refrigerate overnight, or for at least 4 hours.
② Add the mayonnaise, chipotle peppers, adobo sauce, lime juice, garlic powder, Worcestershire sauce, salt, pepper to a blender or food processor. Blend until smooth. Refrigerate until ready to use.
③ Heat oil in a large skillet or griddle over medium-high heat. Add the onion and bell pepper, season with salt and pepper, and cook until softened and lightly caramelized. Remove from the skillet and set aside.
④ Add the marinated chicken to the hot skillet in an even layer. Sear until browned, then toss and continue cooking until the chicken is cooked through.
⑤ Chop the chicken into bite-sized pieces directly on the griddle or transfer to a cutting board to chop.
⑥ Return the peppers and onions to the skillet and mix with the chicken.
⑦ Top with pepper jack cheese and cover to melt cheese.
⑧ Place an opened Turano Soft Sub roll over each portion, slide a spatula underneath, and flip the filling into the bread.
⑨ Top with chipotle mayo, sliced jalapeños, and a squeeze of fresh lime. Unwrap, slice, and serve with additional chipotle mayo.