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A spoon scoops the cheesy chicken for Chicken Cheesesteaks from the cast iron skillet.
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Chicken Cheesesteaks

Thin strips of tender seasoned chicken are seared to perfection, then tossed with peppers, onions, and melty provolone. Pile it into toasted buttery hoagie rolls and your cheesesteak game will never be the same!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4
Calories: 681kcal

Ingredients

  • 4 hoagie rolls (4-6 inches)
  • 1 tablespoon butter
  • 1½ pounds chicken breast
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 large yellow onion thinly sliced
  • 1 large green bell pepper thinly sliced
  • 1 tablespoon vegetable oil
  • 8 ounces mild provolone cheese non-smoked, sliced
  • 1 tablespoon mayonnaise optional
  • ¼ teaspoon garlic powder optional

Instructions

  • Slice each of the hoagie rolls in half. Spread butter on each side of the rolls.
  • Heat a large skillet over medium heat and place the hoagie rolls cut side down. Let cook until lightly browned, about 1-3 minutes. Once all rolls are toasted, remove and set aside.
    Optional: If you want a wetter sandwich, you can mix mayo and garlic powder and spread it on each sides of the bun at this point.
  • Add the oil to the skillet and turn the heat to medium-high.
  • Thinly slice the chicken breast. Season evenly with garlic powder, salt, and pepper.
    Thinly slice onions and bell pepper.
  • Add the thinly sliced chicken breast to the pan and spread into a thin layer. Sear on the first side for 2-3 minutes, then flip and continue to cook until no longer pink, an additional 1-3 minutes. Remove from skillet and set aside.
  • Add the onions and peppers to the skillet. Let sear for 2-3 minutes then stir and continue to cook until soft, an additional 1-3 minutes.
  • Add the chicken back into the skillet and stir the chicken, peppers and onions together. Reduce heat to low.
    Place the sliced provolone over the top of the chicken and cover with pan lid, or foil. Allow the cheese to melt, about 1-3 minutes. Then use a spatula to scoop chicken and peppers to fill each bun.
  • Serve immediately. Enjoy!

Notes

Substitutions:
  • Chicken breast: Boneless, skinless chicken thighs can be used.
  • Green bell pepper: Red, orange, or yellow bell peppers can be swapped in.
How to Store: Keep leftover chicken cheesesteak filling in an airtight container in the fridge for 3-4 days. 
How to Freeze: This chicken cheesesteak recipe freezes well. It can be frozen before or after cooking. See “Freezer Meal Instructions” section in the original post for full instructions.
How to Reheat: Reheat the filling in the microwave in 30 second increments, stir in between heating, or cover with tin foil and place into the oven to reheat. 
How to Scale: This recipe can easily be doubled if you are feeding a crowd (use a very large skillet or griddle) or halved for smaller portions. 

Nutrition

Serving: 1sandwich | Calories: 681kcal | Carbohydrates: 42g | Protein: 57g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 1246mg | Potassium: 874mg | Fiber: 2g | Sugar: 10g | Vitamin A: 752IU | Vitamin C: 30mg | Calcium: 466mg | Iron: 12mg