This Chicken Cheesesteak combines tender pieces of seasoned chicken with sauteed bell pepper and onions in melted cheese. For the ultimate meal, serve on buttery toasted sub rolls.
These are fantastic! They are quick, easy, and so darn delicious. Serve with chips or fries for a quick and easy lunch or light supper.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Chicken: Use cutlets, or cut two thick, boneless, skinless chicken breasts in half lengthwise to make four thinner chicken breasts. You can substitute shredded or diced rotisserie chicken.
- Smoked paprika: I love to sprinkle a little on the chicken for extra flavor and color.
- Bell pepper: Use any color bell pepper. They are all equally delicious.
- Cheese: Use cheese that melts well, such as white or yellow American, provolone, provel, Monterey Jack, or Pepper Jack.
How To Make Chicken Cheesesteak
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Season the chicken breast with salt, pepper, and smoked paprika.
- Heat a little olive oil in a large skillet over medium heat. Add the chicken and cook until brown on both sides and cooked through. Plate the chicken.
- Cook the bell peppers and onions in a little oil over medium-low heat in the same skillet.
- Add the cheese to the skillet and cover to melt. Slice the chicken and add it to the skillet. Stir to combine.
- Toast the buns and stuff with the chicken cheesesteak.
Cook’s Preparation Tips
- Chicken is cooked through when it reaches an internal temperature of 165 degrees. An instant-read meat thermometer comes in handy in the kitchen.
- For extra deliciousness, butter the buns or spread them with mayonnaise and toast them in a skillet or on a griddle.
- Add a spicy kick with minced jalapeno, red pepper flakes, or a little hot sauce.
Perfect Pairings
Serve with air fry potato wedges, vinegar coleslaw, or broccoli bacon salad. In the winter, I like to pair it with vegetable soup, alphabet soup, or cabbage soup.
Chicken Cheesesteak
This Chicken Cheesesteak combines tender pieces of seasoned chicken with sauteed bell pepper and onions in melted cheese.
Print
Pin
Rate
Servings: 6 servings
Calories: 545kcal
Ingredients
- 4 chicken cutlets
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- 2-3 tablespoons olive oil
- 2 medium bell peppers, sliced into ½ inch strips
- 1 medium yellow onion, sliced into ½ inch wedges
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire Sauce
- 4 ounces white American cheese slices, quartered
- 4 ounces Provolone cheese slices, quartered
- 6 sub buns
Instructions
- Season both sides of the chicken cutlets with salt, pepper, and smoked paprika.
- Heat 1½ tablespoons olive oil in a large skillet over medium heat. Add the chicken and cook until brown on both sides and cooked through. Chicken is done when it reaches an internal temperature of 165 degrees. Plate the chicken.
- If needed, heat a little more olive oil in the skillet. Add the bell peppers and onions. Cook for 7-10 minutes, stirring frequently.
- Add the cheese to the skillet and cover to melt. Slice the chicken and add it to the skillet. Stir to combine.
- Toast the buns and stuff with the chicken cheesesteak.
Notes
- Store the cheesesteak separately from the buns in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave at reduced power with a splash of milk for short increments until warm.
Nutrition
Calories: 545kcal | Carbohydrates: 39g | Protein: 46g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 1154mg | Potassium: 752mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1718IU | Vitamin C: 55mg | Calcium: 367mg | Iron: 12mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Leave a Reply