Chicken Cheesesteak Recipe

Dice and slice

Pat chicken breasts dry and cut into 1/2-inch dice. Thinly slice onion and green bell pepper. Mince garlic. Slice hoagie rolls lengthwise, keeping hinge if desired, and set aside.

Preheat a large skillet or griddle over medium-high heat. Have a spatula and tongs ready.

Add 1 tablespoon vegetable oil and 1 tablespoon butter to the hot skillet. When butter foams, add sliced onion and bell pepper in an even layer. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant. Transfer vegetables to a plate and keep warm.

Return skillet to medium-high heat and add remaining 1 tablespoon butter and, if needed, 1/2 teaspoon oil. Add diced chicken in a single layer (work in batches if crowded). Season with remaining 1/2 teaspoon kosher salt, 3/4 teaspoon black pepper, and 1 teaspoon dried oregano.

Let chicken sear without moving for 1–2 minutes to get color, then stir and cook until pieces register 165°F (74°C) and are lightly browned, about 5–7 minutes total depending on size.

Stir cooked vegetables back into the chicken, add 1 teaspoon Worcestershire sauce and optional 1 teaspoon hot sauce, toss to combine and heat through for 30–60 seconds. Taste and adjust seasoning.

Split hoagie rolls and lightly butter the cut sides. Toast cut sides on a clean griddle or in a hot skillet until golden, about 1–2 minutes.

Divide the chicken-vegetable mixture evenly among the 4 rolls, piling into the bottom halves. Top each portion with 2 slices of white American cheese, overlapping to cover the filling.

Cover the skillet with a lid, or place assembled sandwiches on a sheet pan and set under a preheated 350°F (175°C) oven or broiler briefly (watch closely) until cheese is melted, about 1–3 minutes. Alternatively, place a heatproof bowl over sandwiches in the skillet to trap steam and melt cheese.

Close sandwiches with top halves of the rolls. If desired, add shredded lettuce and pickles or banana peppers. Cut each hoagie in half for boxed presentation.

Serve immediately while hot. For boxed lunches: wrap in parchment or place in a container with a paper liner to keep the roll from sogging; include condiments on the side if desired.