Chicken Cheesesteak

This chicken cheesesteak is my zesty twist on a classic Philly cheesesteak sandwich. I've lightened it up a bit, yet still loaded it with flavor. Prepared with succulent sliced chicken breast, caramelized onions, plus charred red and yellow peppers all piled into a soft roll, this chicken cheesesteak recipe is the epitome of a deliciously comforting sandwich!

A chicken sandwich with a cheesesteak twist

The classic Philly cheesesteak is certainly a thing of sheer culinary delight.

When it comes to a comforting sandwich, how could one possibly do any better than thinly shaved beef quickly seared and then topped with cheese, or a combo of cheese, green bell peppers, and onions all stuffed into a soft roll?

While it's hard to beat, it definitely does serve as spectacular inspiration when it comes to creating another delicious sandwich...

Enter this juicy chicken cheesesteak prepared with lots of colorful and flavorful toppers reminiscent of the original.

A chicken cheesesteak (or a "chicken Philly" as it's sometimes called) is the perfect thing when a delicious, hot chicken sandwich is what we crave. It's loaded with bold flavor, easy to prepare with just a few ingredients, and utterly cozy and comforting bite after bite!

My recipe for chicken cheesesteak

For me, a succulent chicken cheesesteak recipe has a little hint of smokiness, a touch of savory-sweetness, and lots of delicious, gooey cheese.

The more flavorful and colorful the ingredients the better! So I'm adding tasty toppers to my chicken cheesesteak sandwich in the form of charred red and yellow bell peppers (in place of green) as well as onions. I top it all off with delectably meltable provolone cheese.

I also make sue to season the skinless and boneless chicken breasts very well with some smoked paprika and granulated onion, before they head off to be seared in a hot skillet.

This recipe brings lots of zip and flavor, some delicious texture, and makes this sandwich extra juicy and tasty.

Here's a sneak peek at my chicken cheesesteak recipe: (or just jump to the full recipe...)

1. To get started, I liberally season and then sear my chicken breasts to give it that hint of smokiness. I then slice the seared chicken very thinly.
2. Next, I like to allow the peppers and onions to caramelize in a hot cast iron skillet. It brings out their natural sweetness and extra flavor from a bit of char around their edges.
3. Then, I pile those delectable ingredients onto the bottom half of a soft hoagie or French-style roll and top with the cheese.
4. Just before serving, I quickly place under the broiler until the cheese is perfectly melted. I then cover all that goodness with the top roll, and enjoy!

Recipe

Chicken Cheesesteak

by Ingrid Beer

Print Recipe

This chicken cheesesteak is prepared with grilled chicken, charred peppers and onions, plus provolone for a delicious twist on a classic!

Category: Sandwich
Cuisine: American

Yield: Serves 4

Nutrition Info: 531 calories (per sandwich)

Prep Time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Ingredients:

• 1 ½ pounds skinless, boneless chicken breasts (2 to 3 larger breasts)
• Avocado oil
• Salt
• Black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon granulated onion
• 1 large red bell pepper, cored and sliced thinly
• 1 large yellow bell pepper, cored and sliced thinly
• 1 white onion, sliced thinly
• 4 hoagie or larger French rolls, split in half lengthwise
• 8 slices provolone cheese

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Next, season the chicken breasts with a generous drizzle of avocado oil, a hefty pinch of salt and pepper, and the smoked paprika and granulated onion.
3. Place a cast-iron or other heavy bottom skillet over medium heat, and once the skillet is hot, place the chicken breasts in and allow them to sear on the first side for about 6 to 8 minutes, then flip and finish cooking/searing on the other side for about 6 to 8 minutes, or until cooked through. Set the chicken aside on a plate to rest.
4. Turn the heat under that same skillet to high, drizzle in a bit more oil, then add in the sliced peppers and onions in as much of a single layer as possible. Sprinkle over a hefty pinch of black pepper (hold off on the salt until the end) and leave undisturbed for about 3 to 4 minutes to create some char and caramelization. Then, stir, and once again leave undisturbed for a couple of minutes.
5. Cook the peppers until soft and deeply golden-brown (about 10 minutes total), season with some salt, then turn the heat off. (You can leave this in the skillet, or spoon into a bowl to hold.)
6. Next, slice the chicken breasts very thinly into strips, almost "shaving" them.
7. Preheat your broiler on high, and prepare a sheet pan with parchment paper.
8. To assemble the chicken cheese steaks: place the bottom half of the roll on the baking sheet, add equal portions of the thinly sliced chicken breasts, top with generous portions of the caramelized peppers and onions, then place two slices of provolone over top, slightly overlapping.
9. Place these under the broiler for about 2 to 3 minutes, or until the cheese is melted and gooey. Remove from oven, cover with the top half of roll, and serve hot with some savory potato chips or fries, or your favorite side.

Tips & tidbits for my chicken cheesesteak recipe:

• Skinless, boneless chicken breasts: Using a couple larger skinless, boneless chicken breasts for this recipe is perfect. Slicing through them lengthwise to create thinner cutlets makes for quicker grilling. It also helps the slices to be nice and thin.
• Go for the colorful, sweet peppers: While you can certainly substitute green bell peppers if you prefer to go the more traditional route, I love the color and slight sweetness of red and yellow bell peppers. They also happen to be slightly easier to digest—bonus!
• Create some char: For that extra flavor and slight smokiness, allow the peppers and onions to sear and char in the skillet. You can achieve this by getting the skillet nice and hot to begin with, then when you add the peppers and onions, have them in a single layer as much as possible. Try not disturb them for a few minutes to help create that char.
• Hoagie rolls or use soft French rolls: If you can find good size hoagie rolls, then those are perfect. Otherwise, you can use a larger size soft French roll, or even your preferred kind of roll. (Just try to stay away from a roll that's too dense and firm.)
• Prep ahead for an easy chicken cheesesteak: You can grill your chicken and slice it up nice and thin ahead of time, and sauté your peppers and onions as well. Then, the day you'd like to assemble and serve the sandwiches, simply reheat the meat and veggies, add them to the rolls, top with cheese, and melt!

Hungry for more cozy sandwiches? Check out my recipe for French Onion Burgers, my Roast Beef Sandwich with Cheddar Sauce recipe, my Grilled Chicken Sandwich with Pesto recipe, my recipe for Southwest Sloppy Joes, , or even my Steak Sandwich recipe!

Cook's Note: This recipe was originally published in 2019, and has been updated with even more love!