Cordon Bleu Cheesesteak Recipe

Prep chicken

Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound each breast to about 1/4 inch thickness (roughly the size of your rolls). Season both sides with 1/2 tsp salt and 1/2 tsp black pepper.

Set up breading station

Arrange three shallow dishes: one with the 1 cup flour, one with beaten eggs mixed with 2 tbsp milk, and one with the 1 cup breadcrumbs combined with 2 tbsp grated Parmesan, 1/2 tsp salt, and 1/2 tsp black pepper.

Bread the chicken

Dredge each pounded chicken breast in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the breadcrumb mixture to coat well on both sides.

Pan-fry chicken

Heat 3 tbsp neutral oil in a large skillet over medium heat until shimmering. Fry the breaded chicken breasts 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a plate lined with paper towel and let rest 3 minutes. Slice each breast into 2–3 strips about the length of the roll.

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the thinly sliced onion and green bell pepper. Season with 1 tsp salt and 1 tsp black pepper. Sauté, stirring occasionally, until softened and caramelized at the edges, about 8–10 minutes. Add 1 tsp minced garlic in the last minute, cook until fragrant, then remove from heat and keep warm.

Prepare steak

If your ribeye is not already thinly sliced, freeze for 20–30 minutes to firm it, then slice very thinly against the grain. Heat a large skillet or griddle over high heat with a drizzle of oil (use the same pan after wiping out crumb bits). Add the thin steak in an even layer, season lightly with a pinch of salt and pepper, and cook, stirring and breaking apart with a spatula, until just browned, about 2–3 minutes. Remove from heat and keep warm.

Toast rolls

Split the 4 rolls and butter the cut sides lightly with the softened butter. Place cut sides down on a skillet over medium heat until golden and crisp, about 1–2 minutes. Keep warm.

Layer and melt

To assemble each sandwich: place a portion of the cooked steak on the bottom half of the roll, top with 1–2 slices of ham, then a strip or two of the sliced breaded chicken. Add a generous spoonful of the sautéed onions and peppers. Top with 1–1.5 slices of provolone (or fold to cover filling). Place the assembled sandwich under a broiler or on a covered skillet (low heat with a lid) for 1–2 minutes until the provolone and any Swiss-cream sauce melt and everything is warmed through.

Finish & serve

If desired, spoon 1–2 tablespoons of the Swiss-Cream Sauce onto the sandwich before closing. Close the roll, press gently, slice in half, and serve immediately.

In a small saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook, stirring, 1 minute to form a roux. Gradually whisk in 1 cup milk, continuing to whisk until smooth. Add 1 tsp Dijon mustard and 1 tsp Worcestershire sauce. Cook, stirring, until the sauce thickens to a cream consistency, about 3–4 minutes. Remove from heat and stir in 1 cup grated Swiss cheese until melted and smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm; if it thickens too much, thin with a tablespoon of milk at a time.