Chicken Cheesesteak Recipe

Who needs a Philly cheesesteak sandwich when you can have a chicken cheesesteak sandwich instead? This wonderful recipe includes thinly sliced chicken breasts, fresh veggies like mushroom, green pepper, and onion, and it's topped with some absolutely fantastic cheese sauce. Did we mention that you put everything together on some nice hoagie bread as well?

Recipe developer Hayley MacLean came up with this wonderful recipe that checks all the boxes for savory sandwich goodness. "What I love most about this recipe is its incredible flavors," MacLean raves. "The sautéed veggies are so earthy and slightly sweet and compliment the chicken perfectly, and the creamy sauce is savory and full of cheesy goodness. All this wrapped up in the warm, soft roll – it is a perfect sandwich!"

MacLean also shared a few of her favorite occasions that she likes to serve these sandwiches at. "These chicken cheesesteaks are great to serve when you're gathering some friends together to watch a game," she says. "They are easy to make in double batches or even more, and perfect to pass around. Just make sure your guests have a few extra napkins for all the sauce!"

Ready to get things started? Begin by making a list of grocery items and heading to the store. This recipe calls for a few things that you may have at home already, so be sure to check. When you head to the store, start in the cold section and pick up some butter. You will also need a little bit of flour and milk. And what chicken cheesesteak would be complete without grated sharp provolone cheese? Next, grab some salt and pepper. Stop by the produce aisle and pick up green bell pepper, white onion, and button mushrooms. You will also need a few boneless, skinless chicken breasts and Italian seasoning. Last but not least, pick up some sandwich rolls and mayonnaise.

Once you have all of your ingredients on the counter in front of you, it's time to get cooking. From start to finish, this recipe only requires about 30 minutes of your time. Start by grabbing a small saucepan and adding a tablespoon of butter. Turn the heat to medium-low and whisk in the flour until the mixture turns a light brown color. This step is super easy and quick, requiring just about two to three minutes for the flour and butter to come together.

Pour in the milk slowly and whisk to combine it with the flour and butter. Then, bring the mixture to a boil. Once you see bubbles reach the surface of the pot, remove the pan from the heat and add ¼ cup of cheese. Continue mixing until the cheese fully melts. If you would like to add more cheese to reach your desired consistency, you can do so at this time! Then, season with salt and pepper to taste. Again, this is based on your preference. Be sure to keep the cheese sauce warm and set aside for the time being.

For this next part, you will need to cook the veggies. Grab a large skillet and add a tablespoon of butter. Turn the heat to medium-high, then add the bell pepper, onion, and mushrooms. As a reminder, you should have chopped and prepped these ahead of time. Sauté the veggies until they are tender and begin to caramelize, which should take six to eight minutes. Then, season with salt and pepper to taste. Once they're done cooking, remove the vegetables from heat and set them aside in a bowl until you need them again.

Return the same pan that you used for the veggies to your stove and turn the heat to medium-high. Melt the last tablespoon of butter and then add the sliced chicken. "The chicken should be sliced about ¼-½" thin; this way, it cooks quickly but stays juicy," MacLean says. "This is about the same thickness of the vegetables as well, so everything is uniform, and the flavors come together perfectly."

Season the chicken with Italian seasoning, salt, and pepper. Cook the chicken, and be sure to flip about halfway through. Continue cooking for three to four minutes, or until it reaches the internal temperature of 165 F. Then, return the veggies to the pan and incorporate them with the chicken.

Turn the broiler feature on your stove on, and heat the hoagie rolls for two to three minutes. Once they finish crisping up, spread ½ tablespoon of mayo on each roll. Divide the chicken and veggies evenly on the four rolls and then top with the provolone cheese sauce. Finally, you're ready to serve and enjoy these chicken cheesesteaks!

"This sandwich makes a great lunch with a side of your favorite soup or a fresh green salad. If serving it for a group, making a big bowl of potato salad with some crisp veggies and dip for on the side is an easy way to feed a crowd too," MacLean suggests for pairing options. We hope this savory, decadent sandwich hits the spot!