Chicken Cheesesteaks
The ultimate comfort food, Chicken Cheesesteaks are warm, cheesy, and oh-so-satisfying. With tender chicken, caramelized onions, and gooey provolone all nestled in a toasted hoagie roll, this easy weeknight dinner is sure to please everyone at the table. Make it tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
Ingredients
- 4 rolls Hoagie rolls (4-6 inches)
- 1 tablespoon Butter
- 1.5 pounds Chicken breast
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 large Yellow onion thinly sliced
- 1 large Green bell pepper thinly sliced
- 1 tablespoon Vegetable oil
- 8 ounces Mild provolone cheese non-smoked, sliced
- 1 tablespoon Mayonnaise optional
- 0.25 teaspoon Garlic powder optional
Instructions
- Start by slicing each of the hoagie rolls in half. Make sure not to cut all the way through; you want them to hold their shape. Spread a thin layer of butter on each side of the rolls.
- Next, heat a large skillet over medium heat and place the hoagie rolls cut side down. Allow them to cook until they are lightly browned, about 1 to 3 minutes. Once toasted, remove the rolls from the pan and set them aside.
- If you prefer a wetter sandwich, mix the mayonnaise and extra garlic powder now and spread it on the inside of each roll.
- In the same skillet, add the vegetable oil and turn the heat to medium-high. Prepare your chicken breast by thinly slicing it into strips. Season the slices evenly with garlic powder, salt, and pepper.
- Add the seasoned chicken strips to the skillet, making sure to spread them into a thin layer. Sear on the first side for 2 to 3 minutes until golden brown, then flip and continue cooking until no longer pink, which should take another 1 to 3 minutes.
- Once the chicken is cooked, remove it from the skillet and set it aside. Now, add the sliced onions and bell pepper to the pan.
- Let the vegetables sear for about 2 to 3 minutes, then stir and continue cooking until they are soft, which will take an additional 1 to 3 minutes.
- Return the cooked chicken to the skillet with the onions and peppers. Stir them together, ensuring everything is well combined.
- Reduce the heat to low and place the sliced provolone cheese over the top of the chicken and vegetables. Cover the skillet with a lid or foil, allowing the cheese to melt for about 1 to 3 minutes.
- Finally, use a spatula to scoop the chicken and vegetable mixture into the toasted hoagie rolls. Serve immediately and enjoy your delicious Chicken Cheesesteaks!
Notes
- Chicken breast: Boneless, skinless chicken thighs can be used.
- Green bell pepper: Red, orange, or yellow bell peppers can be swapped in.
- How to Store: Keep leftover chicken cheesesteak filling in an airtight container in the fridge for 3-4 days.
- How to Freeze: This chicken cheesesteak recipe freezes well. It can be frozen before or after cooking. See “Freezer Meal Instructions” for full instructions.
- How to Reheat: Reheat the filling in the microwave in 30 second increments, stir in between heating, or cover with tin foil and place into the oven to reheat.
- How to Scale: This recipe can easily be doubled if you are feeding a crowd (use a very large skillet or griddle) or halved for smaller portions.