Chicken Cheese Steak Recipe

Slice or shred the chicken

Trim any excess fat from chicken breasts. Place the breasts on a cutting board and slice thinly across the grain into 1/8–1/4 inch slices. Alternately, poach and shred if you prefer pulled texture. Thin slices mimic classic steakhouse texture and cook quickly.

Season the chicken

In a bowl, toss the sliced chicken with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tablespoon Worcestershire sauce. Let rest 5–10 minutes while you prepare vegetables and preheat the pan.

Cook the chicken

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon oil. When shimmering, add the seasoned chicken in a single layer (work in batches if needed). Cook without crowding for 2–3 minutes, then stir and continue cooking until pieces are cooked through and lightly browned, about 3–4 minutes total per batch. Remove cooked chicken to a plate and keep warm.

Slice vegetables

Peel and cut the onion into thin slices. Remove seeds from the green bell pepper and slice into thin strips.

Sauté onions and peppers

Wipe the skillet clean or use a second pan. Add 1 tablespoon butter or oil over medium heat. Add sliced onion and cook 3–4 minutes until starting to soften. Add green pepper strips, 1/2 tsp fine salt and 1/4 tsp black pepper. Continue to cook, stirring occasionally, until vegetables are tender and slightly caramelized, about 6–8 minutes. Transfer vegetables to the plate with the chicken or keep in the pan with the chicken when you return it.

Combine chicken and vegetables

Return cooked chicken to the skillet with the sautéed onions and peppers. Warm together over medium heat for 1–2 minutes, stirring to combine and distribute juices.

Melt the cheese

Reduce heat to low. Pile the chicken and vegetables into 3–4 mound portions in the pan corresponding to number of sandwiches. Layer 2 slices of American cheese over each mound. Cover the skillet with a lid or large sheet pan for 1–2 minutes until the cheese melts and becomes gooey. If you prefer, you can slide the filling onto the rolls and place them under a broiler briefly to melt the cheese instead.

Toast rolls and assemble

Split the hoagie rolls. If toasting, spread a little butter on cut sides and toast in a dry skillet or under broiler until lightly golden, about 1–2 minutes. Optionally spread mayonnaise on the rolls. Scoop the cheesy chicken and vegetable mixture into each roll, dividing evenly (about 1/4 lb chicken mixture per sandwich). Serve immediately while hot and melty.