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Chicken Cheesesteak Recipe
This Chicken Cheesesteak recipe is a delicious and healthier alternative to the classic Philly cheesesteak, swapping out beef for lean, flavorful chicken. Packed with sautéed onions, bell peppers, melted cheese, and tender chicken slices on a soft hoagie roll, this recipe makes for the ultimate comfort food. Whether you’re looking for a quick weeknight dinner or a satisfying game day snack, this chicken cheesesteak recipe will satisfy your cravings. It’s easy to make and can be customized with different toppings to suit your taste.
Prep : Chicken Cheesesteak Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servi gs
Calories: 550 kcal per serving
Course: Main Course
Cuisine: American
Ingredients: Chicken Cheesesteak Recipe
- 1 lb chicken breasts, thinly sliced
- 4 hoagie rolls or sub rolls
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 slices provolone cheese (or 1 cup shredded cheese)
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt, to taste
- Optional: 1/2 cup mushrooms, thinly sliced
- Optional: Hot sauce or mayo for serving
Instructions: Chicken Cheesesteak Recipe
- Prepare the Chicken:
- Thinly slice the chicken breasts against the grain into small strips. For best results, you can freeze the chicken for 20-30 minutes before slicing, as this makes it easier to cut.
- In a small bowl, combine paprika, onion powder, garlic powder, salt, and black pepper. Season the chicken strips evenly with the spice mixture.
- Sauté the Vegetables:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook for 3-4 minutes until softened.
- Add the sliced bell peppers (and mushrooms, if using) and continue to cook for another 5-6 minutes until the vegetables are tender and slightly caramelized. Remove the veggies from the skillet and set aside.
- Cook the Chicken:
- In the same skillet, melt 2 tablespoons of butter over medium-high heat. Add the seasoned chicken strips to the skillet.
- Sauté the chicken for 6-8 minutes, stirring frequently, until the chicken is fully cooked through and no longer pink in the center. Add the minced garlic during the last minute of cooking, stirring until fragrant.
- Once cooked, return the sautéed onions and peppers to the skillet and toss everything together. Reduce the heat to low.
- Melt the Cheese:
- Place slices of provolone cheese (or shredded cheese) over the top of the chicken and vegetable mixture. Cover the skillet with a lid and allow the cheese to melt over the chicken for about 1-2 minutes.
- Assemble the Sandwiches:
- While the cheese is melting, lightly toast the hoagie rolls in the oven or a separate pan. This will help the rolls hold up better to the fillings.
- Once the cheese has melted, spoon the chicken, onions, and peppers into each hoagie roll.
- Serve:
- Serve the chicken cheesesteaks hot with optional condiments like hot sauce or mayo. For an extra kick, you can drizzle some hot sauce over the filling before closing the sandwich.
Notes:
- Customization: You can easily customize this recipe by adding or substituting different ingredients. Swap the provolone for American cheese, cheddar, or even mozzarella for different flavors. Add some sautéed mushrooms or jalapeños if you prefer a spicier kick.
- Make-Ahead Tips: You can prepare the chicken and vegetable mixture ahead of time and store it in the refrigerator for up to 3 days. Reheat in a skillet before assembling the sandwiches.
- Healthier Version: For a lower-carb version, you can enjoy the chicken cheesesteak mixture on a bed of lettuce or serve it in a low-carb wrap.
- Vegetarian Option: If you want a meatless version, you can substitute the chicken with seitan, tofu, or even portobello mushrooms for a plant-based cheesesteak.
Frequently Asked Questions (FAQs):
1. Can I make this Chicken Cheesesteak ahead of time?
Yes! You can prepare the chicken and vegetable mixture ahead of time and store it in the fridge. When ready to serve, simply reheat the mixture in a skillet and assemble the sandwiches.
2. What is the best cheese for a cheesesteak?
Provolone and American cheese are the most popular choices, but you can use any cheese that melts well. For a more authentic Philly cheesesteak experience, Cheez Whiz is also a common topping.
3. How do I keep the hoagie rolls from getting soggy?
Lightly toasting the hoagie rolls before assembling the sandwiches helps to prevent them from getting soggy from the juicy chicken and vegetables.
4. Can I grill the chicken instead of sautéing it?
Absolutely! You can grill the chicken slices on a hot grill or grill pan for added flavor. Once cooked, toss them with the sautéed veggies and cheese.
Conclusion:
This Chicken Cheesesteak Recipe is a fantastic, flavor-packed meal that takes just 35 minutes to prepare. By swapping beef for chicken, you get a leaner alternative without sacrificing any of the cheesy, savory goodness that makes a cheesesteak so irresistible. Whether you’re serving it for a quick family dinner or for a weekend get-together with friends, this chicken cheesesteak is sure to be a hit. Feel free to customize the recipe with your favorite toppings and enjoy this delicious sandwich any time of the week!
Chicken Cheesesteak Recipe
Ingredients
- 1 lb chicken breasts thinly sliced
- 4 hoagie rolls or sub rolls
- 1 large onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 slices provolone cheese or 1 cup shredded cheese
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt to taste
- Optional: 1/2 cup mushrooms thinly sliced
- Optional: Hot sauce or mayo for serving
Instructions
- Prepare the Chicken:
- Thinly slice the chicken breasts against the grain into small strips. For best results, you can freeze the chicken for 20-30 minutes before slicing, as this makes it easier to cut.
- In a small bowl, combine paprika, onion powder, garlic powder, salt, and black pepper. Season the chicken strips evenly with the spice mixture.
- Sauté the Vegetables:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook for 3-4 minutes until softened.
- Add the sliced bell peppers (and mushrooms, if using) and continue to cook for another 5-6 minutes until the vegetables are tender and slightly caramelized. Remove the veggies from the skillet and set aside.
- Cook the Chicken:
- In the same skillet, melt 2 tablespoons of butter over medium-high heat. Add the seasoned chicken strips to the skillet.
- Sauté the chicken for 6-8 minutes, stirring frequently, until the chicken is fully cooked through and no longer pink in the center. Add the minced garlic during the last minute of cooking, stirring until fragrant.
- Once cooked, return the sautéed onions and peppers to the skillet and toss everything together. Reduce the heat to low.
- Melt the Cheese:
- Place slices of provolone cheese (or shredded cheese) over the top of the chicken and vegetable mixture. Cover the skillet with a lid and allow the cheese to melt over the chicken for about 1-2 minutes.
- Assemble the Sandwiches:
- While the cheese is melting, lightly toast the hoagie rolls in the oven or a separate pan. This will help the rolls hold up better to the fillings.
- Once the cheese has melted, spoon the chicken, onions, and peppers into each hoagie roll.
- Serve:
- Serve the chicken cheesesteaks hot with optional condiments like hot sauce or mayo. For an extra kick, you can drizzle some hot sauce over the filling before closing the sandwich.
thank you for this recipe