Chicken Alfredo Cheesesteak Recipe
Make Chicken Alfredo Cheesesteak Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Chicken
Alfredo Sauce
Vegetables & Bread
Cheese & Finish
Method
Steak & Chicken
- 1
Prep proteins
Slice the ribeye (or sirloin) thinly against the grain into bite-sized strips. Slice the chicken breast thinly into strips as well. Pat both dry with paper towels.
- 2
- 3
Cook proteins
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter foams, add the chicken strips in a single layer and sear 2–3 minutes until lightly browned and cooked through. Remove to a plate. Add the steak strips to the same skillet in a hot single layer and cook 2–3 minutes, stirring, until browned but still juicy. Return chicken to the skillet with the steak, toss briefly to combine, then remove from heat and set aside while you make the sauce.
Vegetables & Bread
- 4
Sauté vegetables
In a separate skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced onion, bell pepper, and mushrooms. Season with 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring occasionally, until onions are translucent and peppers/mushrooms are softened and slightly caramelized, about 6–8 minutes. Remove from heat and set aside.
- 5
Toast rolls
Butter the cut sides of the hoagie rolls (about 1/2 tablespoon per cut side). In a clean skillet over medium heat (or under a broiler), toast the cut sides until golden, 1–2 minutes. Keep warm.
Alfredo Sauce
- 6
Make a roux
In the large skillet used earlier (wipe out excess but keep fond bits), melt 3 tablespoons unsalted butter over medium heat. Add the minced garlic and sauté 30 seconds until fragrant. Stir in 1 tablespoon flour and cook 30–45 seconds to remove raw flour taste.
- 7
Finish sauce
Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream to avoid lumps. Increase heat to medium and simmer gently, whisking, until sauce thickens enough to coat the back of a spoon, about 4–6 minutes. Reduce heat to low and stir in 1 cup grated Parmesan until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning and a pinch (1/8 tsp) nutmeg if using. Taste and adjust seasoning.
- 8
Assemble & Melt Cheese
- 9
Layer veggies and meat
Open each toasted roll and divide the sautéed vegetables between the two rolls, placing them on the bottom half. Spoon an even portion of the Alfredo-coated steak and chicken over the vegetables.
- 10
Add cheese and melt
Top each sandwich with 2 provolone slices and sprinkle about 1/2 cup shredded mozzarella total (about 1/4 cup per sandwich). Place the assembled sandwiches under a hot broiler or in a 375°F (190°C) oven just until cheese is melted and bubbly, about 1–3 minutes—watch closely to avoid burning.
- 11
Finish and serve
Garnish with chopped parsley if desired. Close sandwiches, slice in half, and serve immediately. Any leftover Alfredo mixture can be warmed and spooned over pasta or rice.