Chicken Cheesesteak Recipe

Slice the chicken

Trim any visible fat from the chicken breasts and place them on a cutting board. Using a sharp knife, slice the breasts thinly across the grain into strips about 1/8–1/4 inch thick. If breasts are very thick, halve them horizontally first.

Season

In a bowl, toss the sliced chicken with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp sugar until evenly coated.

Brown the chicken

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken in an even layer (work in two batches if necessary to avoid crowding). Sear, stirring occasionally, until edges are golden and chicken is cooked through, about 4–6 minutes per batch. Remove chicken to a plate and set aside.

Prepare vegetables

While chicken cooks, thinly slice the onion, core and thinly slice the green bell pepper, and slice the mushrooms if using.

Sauté vegetables

Reduce heat to medium. Add 1 tbs butter to the same skillet (add a touch more oil if pan is dry). Add the sliced onion and bell pepper and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add the mushrooms and cook 2–3 more minutes until mushrooms release moisture and brown.

Combine and simmer

Return the cooked chicken to the skillet with the vegetables. Add 1/2 cup beef or chicken broth and 1 tsp Worcestershire sauce. Stir to combine and scrape any browned bits from the pan. Simmer gently until liquid reduces slightly and flavors meld, about 2–3 minutes. Taste and adjust seasoning with additional salt or pepper if needed.

Toast rolls and assemble

Preheat broiler (or use a toaster oven). Split the hoagie rolls but keep them hinged. Spread about 1 tbs mayonnaise inside each roll if using. Divide the chicken and vegetable mixture evenly between the two rolls, piling it into the bottom halves. Top each portion evenly with 3 slices of provolone (overlap slightly). Place the assembled sandwiches on a baking sheet and broil 1–2 minutes until the cheese melts and the bread is lightly toasted—watch carefully to avoid burning.

Serve

Remove from broiler. Close sandwiches and cut in half if desired. Serve hot.