When it comes to classically epic sandwiches, is there a better champ than the cheesesteak? Signs point to no, me thinks. Today, we’re paying homage but we’ll do so with the chicken version – the Chicken Cheesesteak. (A Cheesechicken? No?) These are very easy to make, and my version is intended to be as simplified a process as possible (as we do here on MKL), so we can get these babies on our tables in record time. No excessive ingredients, nothing that doesn’t need to be here. So. Good.

Table of Contents

Read on to get the full run-down on these chicken cheesesteaks, or simply jump on ahead to the recipe itself.

What is a Chicken Cheesesteak?

As the name would suggest, a chicken cheesesteak is simply a cheesesteak in which the beef – or “steak” – has been replaced by chicken. I tend to order these A LOT, as I’m a longtime fan of both the cheesesteak and of chicken (as you know). So, this one is sort of a forever favorite of mine.

The anatomy of a classic cheesesteak exemplifies the sort of un-fussed with, no frills cooking that I personally love most. It’s very much to the point, this sandwich, and here’s the basic gist of things:

A good protein – in this case, chicken. I will have you use just two boneless, skinless breasts that have been cut/chopped into small pieces.
Seasoning. Classically, just salt and pepper. Proteins beg for a good amount of seasoning – you want them to taste better than the bread right? So don’t be shy. Lean in to the salt and pepper, and also in this case – the Italian seasoning. The bit of herbal kick that it adds makes these things SO tasty. Chicken breasts needs a little extra help, what can I say?
CHEESE. Duh. Use either provolone or shredded mozzarella – whichever you like. You can also use Cheez Whiz because that would be very cool of you, and very authentic.
Bread. Ah yes, the happy recipient of the aforementioned components, their cozy carby resting place. Again, you can use what you like here (lets not be too strict about this). But I really love ciabatta, and since we’re going a little Italian with these, that’s what you’ll see in the photos today. But hoagie rolls are fine, too. Heck, you could even go Kaiser if that’s what strikes your fancy.

Where did cheesesteaks originate?

Firstly, if you’re a nerd for food history like me, then you might want to read this history of the cheesesteak, as reported in Philly magazine. Really, they’re the authorities on the subject, not me. I mean, have I eaten a lot of these sandwiches in my day? Yes, absolutely. But does that mean I should be the arbiter of all things cheesesteak? No, I suppose not.

Of all of the contributions Philadelphia has given the world (like, say, democracy), none has become more identified with our city than the tasty concoction Pat Olivieri invented back in 1930. The cheesesteak has evolved into our signature icon, the most Philly of Philly symbols, recognized (and eaten) around the world. Here, an oral history of the sandwich we can’t live wit’out.
Philly Mag

Mmmk. So given that the full name of the cheesesteak is actually the PHILLY Cheesesteak, it should go without saying that the roots of this famed sando are firmly planted in Philadelphian ground. What I love about the history of the cheesesteak, is that they were basically born of hot dog fatigue.

Yes, in the 30s, Pat (of cheesesteak legend and lore) grew tired of eating hot dogs every day at his hot dog shop (made me chuckle), so he used some scraps of beef instead and cooked them up, piling them onto a hot dog bun. The cheese didn’t show up for a while, though, not until the 40s.

The rest, as they say, is history. A very delicious history, no less. The famed feud between Pat’s and Geno’s is longstanding and worth reading about all on its own. I enjoy the rivalry myself, and have also enjoyed a cheesesteak from both shops.

What is the best cheese to use on a cheesesteak?

Classically, a cheesesteak (in the Philly style) would be served wit Whiz (with Cheez Whiz) or with provolone. You’ll be banished from the city if you go with anything else. But, my version today is sort of an Italian style cheesesteak and I call for shredded mozzarella. But please use provolone or Whiz if you like. Whatever cheese floats your boat is good in my book.

Or, on my blog I suppose.

What You’ll Need

The list of ingredients is simple and stripped down here for you. We could, as always, add a dozen other things to this list if we wanted. But we’re in the game of minimized, simplified cooking, yes? Yes. So, we’ll just stick to the things we really, truly need to make one great cheesesteak (okay, four great cheesesteaks).

INGREDIENTS

Olive oil, for cooking

2 sweet onions, sliced

2 Anaheim or green bell peppers, seeded and sliced (you can sub 1 cup of banana pepper rings)

1 tablespoon red wine vinegar

2 boneless, skinless chicken breasts, cut/chopped into small pieces

Salt and pepper to taste

1 tablespoon Italian seasoning

2 teaspoons chicken stock concentrate (or 1 bouillon cube)

4 split ciabatta rolls or hoagie rolls

1 cup mayo

2 teaspoons garlic powder

1 to 1.5 cups shredded mozzarella or provolone cheese

How to make a Chicken Cheesesteak

Add about a tablespoon of oil to a large skillet set over medium-high heat. Add the sliced onion and peppers, season lightly with salt and pepper, and cook until tender; about 6 to 8 minutes, stirring frequently. Add the vinegar (you can add more, to taste) and stir to mix. Transfer to a bowl/plate for now.

In the same pan (no need to clean it), add the chicken in a single layer and season with salt, pepper and the Italian seasoning. Let the meat cook though almost entirely on one side – this helps with browning. The moisture should evaporate and a decent crust should form; takes about 4 to 5 minutes. Add the stock concentrate or bouillon cube. Add the veggies back into the pan and toss to combine.

Meanwhile, set the broiler to high; adjust the rack to the middle position.

Combine the mayo and garlic powder in a bowl. Season with salt and pepper. Brush a thin layer of the garlicky mayo onto the cut sides of each bread half (we’ll use the rest when serving. See note). Toast under the broiler for a couple minutes, until crunchy and lightly browned.

Top the toasted bread bottoms with a heaping portion of the chicken mixture and cover with cheese. Place the pan back under the broiler and broil just until the cheese is browned and bubbling and the bread is almost charred. Drizzle/spoon lots of the garlicky mayo over the sandwiches and serve while they’re warm and gooey.

NOTE: Melted or softened butter may also be used for the toasted rolls.