Chicken Cheesesteak Recipe
Enjoy a lighter take on the classic Philly cheesesteak with our quick and easy chicken version. These are quick, crazy good, messy lightened up chicken cheesesteaks that remind us of time spent outside Philly at the local delis.
Servings: 6
Calories: 296kcal
Equipment
- Baking sheet
Ingredients
- 1 tbs olive oil
- 1 lbs chicken breasts
- salt and pepper
- 1 whole red pepper stemmed seeded and sliced
- 1 whole green pepper stemmed seeded and sliced
- 1/2 yellow onion sliced
- 1/2 cup mushrooms sliced
- Provolone cheese sliced
- Mayo
- 6 Split Hoagie Rolls
Instructions
- Preheat the broiler and make sure that rack is placed in middle highest position.
- Line a baking sheet with foil and spray with non-stick cook spray or rub a little olive oil all over it.
- In a large skillet over medium high heat, swirl the olive oil to coat pan.
- Slice the chicken to 1/2" strips and season with salt and pepper.
- Place in the hot pan and cook on all sides, about 5 to 7 minutes.
- Meanwhile, arrange the peppers, onions, and mushrooms on the prepared pan.
- Roast in the oven 5 to 7 minutes, checking and stirring and flipping as needing so that the veggies are cooked through and a little charred.
- On the baking pan, arrange the cooked chicken and veggies so that they are about divided up equally for buns.
- Layer the cheese over top and place back under the broiler for a few moments until the cheese has melted.
- Smear mayo over rolls and spoon the filling into each. Serve.
Notes
Nutrition
Serving: 1g | Calories: 296kcal | Carbohydrates: 36g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 382mg | Potassium: 395mg | Fiber: 2g | Sugar: 6g | Vitamin A: 717IU | Vitamin C: 43mg | Calcium: 14mg | Iron: 11mg