Chicken Cheesesteak Sandwich
This chicken cheesesteak is made just like a traditional Philly cheese steak, but with thinly sliced chicken breast instead of ribeye. An easy and delicious chicken sandwich to make on the griddle or in a skillet!
Servings: 3 sandwiches
Equipment
- deli sandwich paper optional
Ingredients
- 1¼ - 1½ lbs boneless skinless chicken breasts sliced into thin strips against the grain
- 3 tablespoons cooking oil of your choice *I prefer to use avocado oil.
- 3 tablespoons Shake That All-Purpose Seasoning or substitute salt, pepper, and garlic powder
- 1 medium red bell pepper cut into strips
- 1 medium yellow bell pepper cut into strips
- 1 medium sweet onion sliced thin
- 6-9 slices cheese of your choice *I used a mix of sliced gouda and pepper jack.
- 4-6 jarred mini sweet cherry peppers de-seeded and chopped, optional
- hoagie or twin French bread of your choice about 8" long for each sandwich
Instructions
- Heat your griddle (or skillet) on medium heat. *For griddle cooking, aim for a griddle temperature of about 350-400℉.
- Add the sliced raw chicken breast to a large bowl with 2 tablespoons cooking oil and about 2 tablespoons of all-purpose seasoning. Stir to combine and set aside.
- Add about 1 tablespoon of cooking oil to the griddle and spread it around with your spatula. Add the sliced bell peppers and onions to the oiled griddle. Season vegetables with all-purpose seasoning or salt and pepper, and sauté for 2-3 minutes, stirring occasionally.
- While vegetables are cooking, cut the bread for sandwiches about ¾ of the way through so that you can open it up, similar to a sub sandwich. Set aside.
- When the vegetables are almost done cooking, add the sliced chicken breast to a clear area on the griddle, spreading the pieces out into a thin even layer. Sauté until almost cooked through, about 2-3 minutes depending on the griddle temperature. Then combine the chicken and vegetables together. Sauté the chicken and veggie mixture just until chicken is cooked through.
- On the griddle, portion out chicken and veggie mixture into three long "piles" about the same length of your sandwich rolls. Top each meat and vegetable portion with 2 slices of cheese. Add some of the chopped sweet cherry peppers on top, if using. Allow the cheese to melt for about 1 minute, then mix each pile together to incorporate the cheese slices.
- Add 1-2 additional slices of cheese on top of each pile. Then place a hoagie roll opened up and cut-side down directly on top of each chicken pile. Let steam for about 1 minute.
- Use a griddle spatula to carefully transfer the chicken cheesesteak mixture to the hoagie rolls. Wrap in deli paper if desired, then cut in half and serve immediately while hot.
Video
Notes
- Optional Onion Petal Sauce - We originally served our chicken cheesesteaks with an onion petal sauce. To make the sauce, mix these ingredients together in a medium bowl: 1/4 cup mayonnaise, 2 teaspoons prepared horseradish, 1 1/2 teaspoon minced garlic, 1 teaspoon sriracha, 1 teaspoon Worcestershire sauce, 1 teaspoon sugar, fresh cracked black pepper.