This Chicken Cheesesteak has peppers, onions, mushrooms, and melty cheese but are made with chicken!
I may earn commissions for purchases made through links on this post.
CHICKEN PHILLY CHEESESTEAK SANDWICH
A part of being married is learning to love what your other half loves. Or at least try. Whether it’s basketball, Storage Wars, or Philly cheesesteaks covered in Cheez Whiz. I don’t think I ever had a Philly cheesesteak before I was married but ever since I’ve had a whole lot of them.
When we go to a restaurant I can almost predict that my husband will order a traditional Philly cheesesteak or something covered in Buffalo sauce, which is why I also have so many Buffalo recipes on this blog
But since marriage is also about compromise, I made a more girly chicken version of the classic Philly cheesesteak.
CHICKEN
You can use skinless chicken breasts, chicken tenderloins, or boneless skinless chicken thighs for these chicken cheesesteak sandwiches. You could do ground chicken or rotisserie chicken but it isn’t my first choice if you want juicy chicken. You want thin slices for this sandwich.
Slice some hoagie buns or Cuban rolls and spread some butter on them and toast them for a couple of minutes.
After you’ve toasted them spread some garlic mayo on top generously.
Pile your tender chicken, peppers, mushroom, and sautéed onions on top of the soft hoagie rolls.
Add some sliced Provolone, Mozzarella, or White American cheese on top.
Melt the cheese and sprinkle some garlic salt on top. This adds a lot of flavor.
OTHER SANDWICH RECIPES
Chicken Cheesesteak
This Chicken Cheesesteak has peppers, onions, mushrooms, and melty cheese but are made with chicken!
- 2 tablespoons oil
- 1/2 white onion, diced finely, (about 1 cup)
- 1 cup diced bell peppers (red or green), seeds and ribs removed, sliced thinly
- 1 cup sliced button mushrooms, (optional)
- 1.5 lbs boneless skinless chicken breasts or tenderloins, sliced thinly (see Note)
- 2 teaspoons Italian seasonings
- 2 tablespoons butter, melted
- 6 hoagie rolls, sliced, (or mini rolls)
- garlic salt
- 1/3 cup mayo
- 1 clove garlic, minced finely
- 6 ounces sliced Provolone or Mozzarella cheese
-
Preheat oven to 350 degrees.
-
In a large skillet heat oil over medium-high heat. Add the onion, bell pepper, and mushrooms, sprinkle with salt and pepper, and cook for 3-4 minutes or until veggies start to soften. Add more oil if necessary to cook the chicken. Sprinkle chicken with salt and pepper, Italian seasonings, and add to the skillet. Cook the chicken for 5-7 minutes or until chicken is done and veggies are soft. Set aside.
-
Brush the inside of the rolls with melted butter, sprinkle with garlic salt, and toast for about 3 minutes.
-
While rolls are toasting combine garlic and mayonnaise in a small bowl.
-
Remove rolls from oven and spread mayonnaise mixture on the inside of the rolls.
-
Spoon chicken and veggie mixture on one side of each sub roll and top with cheese.
-
Return hoagies to the oven for 2-4 minutes or until cheese is melted. Remove from oven. Enjoy!
Source: The Girl Who Ate Everything
