Chicken Cheesesteak Recipe

1. Slice or shred chicken

Pat the chicken dry with paper towels. If using breasts, halve horizontally for thinner pieces. Slice the chicken into thin strips about 1/4-inch thick across the grain. Alternatively, you can cook whole and shred after cooking. This yields about 1 lb of sliced chicken.

2. Season chicken

Place the sliced chicken in a bowl. Add 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp smoked paprika (if using). Toss to coat evenly.

3. Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer (work in batches if needed). Cook without moving for 1–2 minutes to brown, then stir and continue cooking until cooked through and no pink remains, about 4–6 minutes total depending on thickness. Transfer chicken to a plate and keep warm.

4. Thinly slice the onion and bell pepper into long strips. If using mushrooms, slice them as well.

5. In the same skillet, add 1 tablespoon vegetable oil and reduce heat to medium. Add the sliced onion and bell pepper. Sauté, stirring occasionally, until the onions are softened and starting to caramelize, about 8–10 minutes. Add the mushrooms in the last 4 minutes of cooking so they release their moisture and brown lightly.

6. Season the vegetables with a pinch of salt and a few grinds of black pepper while they cook. When vegetables are tender and lightly caramelized, push them to one side of the pan.

7. Return the cooked chicken to the skillet with the vegetables. Drizzle 1 teaspoon Worcestershire sauce over the mixture and toss everything together to combine and heat through, about 1–2 minutes.

8. Split the hoagie rolls horizontally, leaving a hinge if desired. Lightly butter the cut faces with the 2 tablespoons unsalted butter.

9. Pile the chicken and vegetable mixture into each roll, dividing evenly between the 2 rolls.

10. Top each filled roll with 2 slices provolone. Cover the skillet with a lid (or place sandwiches under a broiler) for 1–2 minutes to melt the cheese. If using a broiler, place assembled sandwiches on a baking sheet and broil 1–2 minutes until cheese melts and edges of the roll are toasted—watch closely to avoid burning.

11. If using mayonnaise or hot sauce, mix 2 tablespoons mayonnaise with 1 teaspoon hot sauce to make a simple spread. Spread on the inside of the rolls before serving, if desired.

12. Close the sandwiches, slice in half if you like, and serve immediately while hot.