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.
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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!
Lisa
Yum! This looks like the perfect sandwich for a quick and satisfying meal. The combination of seasoned chicken, peppers, onions, and melted cheese on a toasted roll sounds absolutely delicious.
Alejandra
This cheesesteak was so delicious and the perfect dinner for my family. We love sandwiches at any time of the day, and this one is wow!
Carol Cassara
I have never seen a chicken cheese steak recipe before. I think this kind of comfort food would be enjoyed by my entire family
Beth Pierce
Thanks, Carol! Enjoy!
Ebony
I decided to make this for lunch today since I had all of the ingredients and this is better than any restaurant! So full of flavor and easy to make!
Beth Pierce
So happy that you liked it, Ebony!
Tammy
A perfect sub! Delicious and easy to make…chicken is a great alternative to beef for this and it was just as hearty and comforting!
Beth Pierce
I agree 100%! I am so glad that you liked it.
Ben
Delicious sandwich! Those cheesesteak flavors work so well with the chicken. I made this with some chicken off the grill, and it was chef’s kiss.
Beth Pierce
So happy that you liked it, Ben!
Jules
This chicken cheesesteak is cheesy, savory, and packed with flavor. The seasoned chicken, peppers, onions, and buttery toasted roll made it such an easy comfort meal that my whole family enjoyed! v
Amy
Whipped these up for a quick weeknight dinner, and they were a massive hit. The chicken gets so tender cooked with the peppers and onions, and the melted cheese holds it all together beautifully in the roll. It is pure, simple comfort food.
Beth Pierce
Thanks, Amy! I am so happy that you liked it.
Janie
This was a great tasting cheesesteak sandwich! Loved the melted cheese on top of the juicy chicken in between the toasted buns. A perfect school lunch for me!
Terri
This is going to be in my rotation for the foreseeable future. I love all that delicoius flavor in a leaner package.
Beth Pierce
Thanks, Terri!