Chicken Cheesesteak

Savor the delicious fusion of tender chicken, sautéed bell peppers, onions, and melty cheese in our chicken cheesesteak.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American, Italian

Keyword: Chicken Cheesesteak Recipe

Servings:

Calories: 710kcal

Ingredients

4 8-inch long deli hoagie rolls
3½ tablespoons salted butter, divided into 1 tablespoon and 2½ tablespoons
1 pound boneless skinless chicken breasts, sliced into thin strips
1 teaspoon dried Italian seasoning
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
2 tablespoons extra virgin olive oil, divided in half
1½ cups thinly sliced green bell pepper
1½ cups thinly sliced red bell pepper
1 cup thinly sliced sweet yellow onion
1 tablespoon minced garlic
1½ cups thinly sliced white button mushrooms, rinsed and dried
12 slices smoked provolone cheese

Instructions

Preheat the oven to broil. Line a baking sheet with parchment paper or heavy-duty aluminum foil.
Carefully use a sharp kitchen knife to slice a V to remove the top and center of the deli rolls. Be very careful not to cut the bottom of the roll.
Divide the 2½ tablespoons of the butter between the 4 deli rolls. Spread the butter on the inside of the deli rolls. Place the buttered rolls onto the prepared baking sheet. Place the rolls in the oven to toast for 2-3 minutes or until the bread is golden and toasted to your liking. Remove the rolls from the oven.
Add the sliced chicken breast to a medium-sized mixing bowl (2-3 quarts). Sprinkle the dried Italian seasoning, kosher salt, and cracked black pepper over the chicken. Toss to completely coat.
Add 1 tablespoon of the extra virgin olive to a 10 to 12-inch skillet over medium-high heat.
Add the seasoned chicken to the heated skillet. Cook for 4 to 5 minutes, turn the chicken strips, and cook for another 4 to 5 minutes or until the chicken is cooked through and no longer pink. Transfer the cooked chicken to a heat-safe medium-sized bowl.
Return the skillet to the heat. Add the remaining extra virgin olive and the remaining butter. Once the butter is melted, add the sliced green and red bell peppers and sliced onion. Saute for 2 to 3 minutes, stirring often to keep the peppers and onions from burning.
Add the sliced mushrooms and minced garlic. Continue sauteing the veggies for another 2-3 minutes or until the onion is opaque and the mushrooms are cooked through. Remove the skillet from the heat.
Add the chicken back into the skillet and stir to combine.
Divide the chicken and veggie mixture between the toasted deli rolls. Stagger the layer of chicken and veggie mixture, the cheese layer, and then the chicken and veggie mixture. Place the sandwiches back under the broiler for just 1 to 2 minutes or until the cheese is melted. If you prefer, you can divide the chicken and veggie mixture into 4 sections and top with the cheese in the skillet before adding to the deli rolls. Cover the topped chicken, veggies, and cheese to melt the cheese.

Notes

Try to keep all your slices of onions, bell peppers, and chicken roughly the same size. Your slices may need to be cut in half to keep the slices as close to uniform as possible.
If you prefer a softer sandwich, you can skip toasting the deli rolls.
Preheat your skillet thoroughly before adding the chicken. A hot skillet helps to achieve that perfect sear and prevents the chicken from sticking.

Nutrition