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This chicken cheesesteak recipe is for those moments when you crave something bold and comforting but want it quick and easy enough for a weeknight. Perfectly seasoned chicken, sweet bell peppers, plenty of melty provolone and a swipe of homemade garlic aioli all tucked into a toasty roll make this an absolute favorite in our kitchen.
I whipped this up once when my family was tired of the same old dinners and now it makes regular appearances—everyone dives in before I can even set the table.
Ingredients
- Boneless skinless chicken breasts: Choose thick pieces and trim off any fat for even cooking
- Your favorite all purpose seasoning or use a blend of salt black pepper garlic powder onion powder and paprika: This is your main flavor driver
- Olive or grapeseed oil: Helps achieve golden browning while keeping things heart healthy
- Unsalted butter: Adds richness to both chicken and veggies pick high quality for best taste
- Yellow and red bell peppers: Choose firm peppers with glossy skins to add color and sweetness
- Yellow onion: Go for medium sized ones with golden skins for best flavor
- Provolone cheese slices: Select a creamy variety that melts easily
- Hoagie rolls: Opt for bakery fresh with a soft inside and crisp outer crust
- Garlic aioli or mayo: Either will add creaminess and tang homemade aioli offers the most flavor
Step-by-Step Instructions
- Prepare and Tenderize Chicken:
- Lightly pound boneless skinless chicken breasts until they are of even thickness this makes sure your chicken cooks through and turns out tender not chewy
- Season the Chicken:
- Generously rub both sides with your chosen all purpose seasoning or a homemade blend of salt black pepper garlic powder onion powder and paprika make sure to work seasoning into all surfaces for bold flavor in every bite
- Sear the Chicken:
- Heat olive or grapeseed oil in a large skillet over medium high cook chicken breasts for about 7 to 9 minutes per side until golden and cooked through to an internal temperature of 160 degrees add a tablespoon of unsalted butter during the last minute let the chicken rest on a plate so juices reabsorb
- Sauté the Vegetables:
- Lower heat to medium add the rest of the unsalted butter once melted toss in sliced bell peppers and onions sprinkle with another round of all purpose seasoning fry for 5 to 7 minutes stirring often until the veggies are soft and beautifully colored
- Slice and Mix:
- While veggies finish slice the cooked chicken quickly into thin strips return chicken pieces to the skillet toss well with peppers and onions to combine turn off the heat
- Melt the Cheese:
- Lay provolone slices right over the top of the chicken and veggie mixture cover skillet with a lid and let everything sit for 3 to 5 minutes the cheese will melt and blanket the filling
- Build Your Sandwiches:
- If you like toast your hoagie rolls for warmth and crunch spread garlic aioli or mayo inside each roll heap the chicken veggie cheese mixture evenly among the sandwiches serve hot
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My favorite part of this sandwich has to be the way the provolone cheese melts into the chicken and veggies it is always the first thing my dad mentions when I bring these out and he will carefully scrape out every last gooey bit from the pan
Storage Tips
Leftover meat veggie and cheese mix keeps well for up to two days in an airtight container in the fridge. Reheat gently on the stove or in the microwave until hot before assembling fresh sandwiches. I have even packed leftovers into lunchboxes and warmed in the office microwave.
Ingredient Substitutions
If you are out of provolone try mozzarella or pepper jack for a different cheese melt. Turkey breast works in place of chicken or swap in portobello mushrooms for a meatless twist. Wheat sub rolls or even flatbreads can replace hoagie rolls if desired.
Serving Suggestions
These sandwiches pair well with a crisp green salad or roasted potato wedges for a complete meal. For extra crunch top with shredded lettuce or thinly sliced raw onions right before serving—the contrast is delicious.
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Cultural Context
The original cheesesteak was born in Philadelphia with thin cut beef and gooey cheese but transforming it with chicken and colorful veggies makes it lighter and just as satisfying. I love seeing how classic comfort foods adapt in home kitchens across the country.
Recipe FAQs
- → What type of chicken works best for cheesesteaks?
Boneless, skinless chicken breasts are ideal, as they cook quickly and remain tender when sliced thin.
- → Can I use a different cheese?
Provolone melts beautifully, but feel free to use mozzarella, American, or cheddar for a different flavor.
- → How do I get the chicken tender?
Lightly pounding the chicken helps it cook evenly and stay juicy, yielding the best texture for slicing.
- → Are toasted rolls necessary?
Toasting hoagie rolls adds a satisfying crunch, but soft rolls can also be used if you prefer.
- → What can I substitute for garlic aioli?
Regular mayonnaise works well, or try adding a touch of mustard or hot sauce for a flavor boost.
- → How should leftovers be stored?
Store any extra chicken, vegetable, and cheese mixture in an airtight container in the fridge for up to two days.