Chipotle Chicken Cheesesteaks

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1 (7-ounce) can chipotle chiles in adobo sauce

2 teaspoons olive oil, divided

12 ounces chicken cutlets, thinly sliced

1 cup vertically sliced onion

1 cup red bell pepper strips

2 teaspoons bottled minced garlic

1/4 teaspoon dried thyme

1/4 teaspoon salt

1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese

4 (2-ounce) submarine or hoagie rolls

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