Chicken Cordon Bleu Cheesesteak Recipe

Prepare steak

If your steak slices are whole pieces, lay them on a cutting board and, using a sharp knife, slice across the grain into very thin strips (1/8 inch). Pat meat dry with paper towels. Combine salt, black pepper, and garlic powder and sprinkle evenly over the steak strips. Toss to coat.

Cook steak

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add vegetable oil and butter. When butter foams, add the seasoned steak in a single layer (work in two batches if necessary). Sear without moving for 30–45 seconds, then stir and cook until just browned and mostly cooked through, about 2–3 minutes total per batch. Remove cooked steak to a bowl and keep warm.

Assemble Cordon Bleu layers with ham & Swiss

Return all steak to the pan over low heat. Spread Dijon mustard over the warm steak and toss to coat. Layer the thinly sliced ham over the steak evenly, then top with the 6 oz Swiss slices, slightly overlapping so cheese melts into the meat and ham. Cover the pan with a lid for 1–2 minutes to encourage melting. Once cheese is melted, gently transfer the cheesy steak-ham mixture to a bowl and set aside.

While cooking steak (or directly after), thinly slice the onion and core, seed, and thinly slice the green bell pepper into strips.

Wipe the same skillet lightly (leave fond for flavor) and return to medium heat. Add olive oil. When hot, add the sliced onions and peppers. Sauté, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes. During the last 2 minutes add Worcestershire sauce, salt, and black pepper. Stir and cook 30 seconds more. Remove from heat and keep warm.

Preheat oven broiler or set oven to 400°F (200°C) if you prefer to melt cheese under heat. Slice hoagie rolls lengthwise but not all the way through. Spread softened butter on the cut sides of each roll.

Place rolls cut-side up on a baking sheet and broil or bake just until golden and lightly crisp, about 1–2 minutes under broiler or 5–7 minutes at 400°F. Watch closely to prevent burning.

To assemble each sandwich: open a toasted roll, spoon a generous portion of the onion-pepper mixture down the center, top with the cheesy steak-and-ham cordon bleu filling. If using extra Gruyère/Swiss, place 1 oz on top of the filling and briefly return to oven or under broiler for 30–60 seconds to melt. Close sandwich and garnish with chopped parsley.

Serve immediately while hot. Provide pickles or a side of Dijon or creamy horseradish if desired.