chicken cheesesteak recipe

The Best chicken cheesesteak recipe

Classic Chicken Cheesesteak

4.7 from 1617 votes

A flavorful twist on the traditional cheesesteak, featuring tender grilled chicken, melted cheese, and a savory sauce on a toasted ciabatta roll. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (6 oz each)
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• Salt and pepper to taste

For the Sauce

• ½ cup ketchup
• ¼ cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp Worcestershire sauce
• 1 clove garlic, minced
• 1 tbsp apple cider vinegar
• ½ tsp onion powder
• Salt and pepper to taste

For the Bread

• 1 ciabatta roll, sliced in half
• 2 tbsp butter, melted
• 1 tbsp olive oil

For the Toppings

• 1 cup shredded provolone cheese
• ½ cup shredded mozzarella cheese
• 1 tbsp chopped fresh parsley
• 1 tbsp sliced black olives (optional)

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C). Slice the ciabatta roll in half lengthwise.
2. 2
   In a bowl, mix olive oil, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Coat chicken breasts in the marinade and let sit for 10 minutes.
3. 3
   Heat a skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Remove from skillet and set aside.
4. 4
   In the same skillet, add butter and olive oil. Sauté sliced onions until translucent (about 3-4 minutes). Add minced garlic and cook for another 30 seconds. Remove onions from skillet and set aside.
5. 5
   In a small bowl, mix ketchup, mayonnaise, Dijon mustard, Worcestershire sauce, apple cider vinegar, onion powder, salt, and pepper to make the sauce. Stir in the sautéed onions.
6. 6
   Toast the ciabatta halves in the oven for 2-3 minutes until lightly golden. Brush with melted butter and drizzle with olive oil.
7. 7
   Spoon the chicken-cheese sauce onto the toasted ciabatta halves. Top with shredded cheeses, parsley, and black olives (if using). Place chicken on top and broil for 2-3 minutes until cheese is melted and bubbly.

🔧Equipment

• Skillet (cast iron recommended)
• Oven
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Toaster or toaster oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 8❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 35

📝Notes

• For extra flavor, add a sprinkle of red pepper flakes or hot sauce.
• Substitute chicken thighs for a richer, juicier texture.
• Use a different type of bread like a brioche bun for a sweeter touch.

❓ Frequently Asked Questions About Chicken Cheesesteak

1. What ingredients do I need to make a classic chicken cheesesteak, and where can I find them if I don’t have them on hand?
To make a traditional chicken cheesesteak, you’ll need:
– Steak (typically sirloin or ribeye, about 1-inch thick, 6–8 oz per serving).
– Chicken breast (cut into strips, seasoned with salt, pepper, and garlic powder).
– Onions (yellow or sweet, sliced thinly).
– Peppers (bell peppers like red or green, sliced).
– Tomato slices (optional but common).
– Cheese (Swiss or provolone, grated for topping).
– Bread (hoagie rolls, Italian rolls, or even a crusty baguette).
– Sauce (BBQ sauce, marinara, or a simple tomato-based sauce).
– Condiments (mayonnaise, ketchup, mustard, hot sauce).
If you’re missing a key ingredient, you can substitute:
– No onions? Use extra peppers or skip them and add a dash of onion powder.
– No cheese? A sprinkle of mozzarella or even a fried egg on top works.
– No steak? Chicken breast, pork chops, or even a grilled chicken breast can work.
– No sauce? A drizzle of olive oil or a mix of mayo + ketchup can add flavor.

2. How do I cook the chicken and steak properly to avoid drying out or overcooking?
– For steak:
– Pat the steak dry with paper towels to help it sear.
– Season generously with salt and pepper (and garlic powder if you have it).
– Heat a skillet or grill pan over medium-high heat until very hot.
– Cook the steak for 3–4 minutes per side for medium-rare (130–135°F internal temp) or adjust based on preference.
– Let it rest for 5–10 minutes before slicing (this keeps it juicy).
– For chicken:
– Cut chicken breast into ½-inch strips for even cooking.
– Season lightly with salt, pepper, and a pinch of garlic powder.
– Cook in the same skillet over medium heat for 5–6 minutes per side (or until internal temp reaches 165°F).
– Avoid overcrowding the pan to ensure even cooking.

3. Should I use a specific type of pan or grill for the best results, and what’s the best way to assemble the cheesesteak?
– Best pan options:
– Cast-iron skillet (great for searing and even heat distribution).
– Stainless steel or non-stick skillet (works well for stir-frying onions and peppers).
– Grill pan or grill (if you have one, it adds a smoky flavor).
– Assembling the cheesesteak:
– Toast the bread lightly (optional but recommended).
– Layer the steak or chicken, onions, peppers, and tomato slices in the center.
– Drizzle with sauce (BBQ, marinara, or a mix of mayo + ketchup).
– Top with grated cheese and broil for 1–2 minutes until melted (watch closely to avoid burning).
– Slice diagonally and serve immediately.

4. Can I make this recipe ahead of time, or is it best eaten fresh?
– While a classic cheesesteak is best eaten fresh (within 1–2 hours of assembly), you can prep some components ahead:
– Cook the steak or chicken in advance and store in the fridge for up to 2 days (reheat gently in a skillet or microwave).
– Prep the onions and peppers (store in an airtight container for up to 3 days).
– Toast the bread and store separately.
– Assemble the cheesesteak just before serving to keep it juicy and fresh.
– If you’re making a large batch, consider serving it in a steakhouse-style panini press with a layer of cheese on top before broiling.

5. What are some creative variations or substitutions I can make to this recipe?
– Vegetarian version:
– Use portobello mushrooms, halloumi cheese, or extra cheese for a meaty texture.
– Add bell peppers, onions, and avocado for freshness.
– Spicy twist:
– Add hot sauce, jalapeños, or a dash of cayenne to the sauce or chicken.
– Top with pickled jalapeños or sriracha mayo.
– International flavors:
– Italian-style: Use marinara sauce, mozzarella, and fresh basil.
– Mexican-style: Add black beans, corn, and a lime crema.
– Asian-inspired: Use soy sauce, sesame oil, and pickled veggies.
– Extra crispy option:
– Pan-fry the steak or chicken until extra crispy (add a little oil and a pinch of salt after cooking).
– Top with fried shallots or crushed pork rinds for crunch.