Description
This chicken cheesesteak recipe features tender, seasoned chicken, melted cheese, and sautéed vegetables piled into a toasted hoagie roll. It’s a lighter twist on the classic cheesesteak that’s quick, easy, and packed with flavor!
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- 1 large onion, thinly sliced
- 1 large bell pepper, thinly sliced
- ½ cup mushrooms (optional), thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil, divided
- 4–6 slices provolone cheese or your favorite cheese
- 4 hoagie rolls or sub rolls
Instructions
Prepare the Chicken:
Slice the chicken thinly. Toss with garlic powder, onion powder, salt, and pepper.
Sauté the Vegetables:
Heat ½ tablespoon olive oil in a skillet over medium-high heat.
Add the onion, bell pepper, and mushrooms. Cook for 5–7 minutes until softened. Remove and set aside.
Cook the Chicken:
In the same skillet, add the remaining olive oil. Cook the chicken for 6–8 minutes, stirring occasionally, until golden brown and fully cooked.
Combine and Melt the Cheese:
Reduce heat to low. Return the vegetables to the skillet and mix with the chicken.
Lay cheese slices on top and cover with a lid to let the cheese melt, about 1–2 minutes.
Toast the Rolls:
Toast hoagie rolls in the oven or on a griddle until lightly crispy.
Assemble the Sandwiches:
Fill each toasted roll with the cheesy chicken and vegetable mixture. Serve hot!
Notes
Use partially frozen chicken for easier slicing.
Spread garlic butter or mayo on the rolls before toasting for extra flavor.
Refrigerate: Store leftover filling in an airtight container for up to 3 days.
Freeze: Freeze cooked chicken and vegetable filling for up to 3 months. Thaw overnight in the fridge before reheating.