Chicken Cheesesteak Sandwiches

These Chicken Cheesesteak Sandwiches are phenomenal! Toasted sandwich rolls, slathered with a hot giardiniera mayo, filled with thinly sliced seasoned chicken, tender bell peppers and onions with salty parmesan, melty provolone and American cheese. Yields 6 sandwiches.

I will never turn down a cheesesteak. Never.

As a kid I was a picky eater, so whenever I was at a sub place, I would get the steak and cheese. Just steak and cheese and bread. No dressing, zero add-ins or toppings… literally nothing else. Fast forward several years and you’ll be glad to know that I now like peppers and onions, oh and mushrooms if they have it. As you may know, I’ve made more traditional cheesesteaks, however (!!!) and don’t come at me, but I these chicken cheesesteak sandwiches are my favorite.

Picture this: a soft sandwich roll toasted, slathered with a hot giardiniera mayo filled with tender, thinly sliced seasoned chicken, peppers and onions and three types of cheese. Need I say more?

I originally posted this recipe back in February of 2014, but I’ve since changed the way I make these and wanted to give this post a much needed update. I promise you the changes have only made these even more delicious.

To Make These Chicken Cheesesteak Sandwiches You Will Need:

• sandwich rolls – Use your favorite!
• butter – Lets fat and flavor.
• mayonnaise – Use regular or, my personal favorite, giardiniera mayo (Ayoh foods – not sponsored).
• american cheese – Lends smooth and gets ultra creamy once melted.
• olive oil or avocado oil – Use an oil safe for high temperature cooking.
• boneless skinless chicken thighs – Lends more flavor than white meat. Thigh meat is tender and moist without being overly fatty or oily.
• kosher salt – Enhances the flavors of the chicken/marinade.
• freshly ground black pepper – Adds some subtle bite and flavor.
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• yellow onion – Lends subtle sweetness and caramelized onion flavor.
• red and green bell pepper – Adds a pop of color, mild sweetness and delicious tender crunch.
• seasoning salt – I use Trader Joe’s 21 Seasoning Salute.
• garlic paste – Use store-bought or grated fresh.
• parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.
• provolone cheese – Mild, buttery and slightly sweet flavor.

Prep the Sandwich Rolls:

Butter the inside of 6 sandwich rolls.

Heat a cast iron skillet over medium heat and toast the buttered side of each roll. You may need to work in batches

Once toasted, smear each side of the toasted rolls with 1 to 2 tablespoons giardiniera mayo (or use regular mayonnaise) and top each one with American cheese that has been cut in half. Set aside while you make the chicken.

Make the Chicken:

While toasting the hoagies, place 2 pounds boneless skinless chicken thighs onto paper towel. Use more paper towel to pat the chicken dry.

Season the chicken thighs with salt, pepper and garlic powder.

Once the hoagies are toasted, increase the heat under the skillet to medium-high. Add 1 tablespoon olive oil and place the chicken thighs, smooth side down. Cook 4 to 6 minutes, depending on thickness. Season the exposed side with kosher salt, freshly ground black pepper and garlic powder.

Use tongs to carefully turn the chicken thighs and continue to cook for 4 to 6 minutes more. Once fully cooked, transfer to a cutting board to let rest.

Cook the Peppers and Onions and Cheesesteak Filling:

To the same skillet, add 1 more tablespoon olive oil and add in a sliced red and green bell pepper, 1 large yellow onion, 1½ teaspoons seasoning salt (I use Trader Joe’s 21 seasoning salute) and 1 teaspoon italian seasoning.

Stir and cook for about 6 to 8 minutes, or until just about tender. Add 2 tablespoons water, and scrape the browned bits off of the bottom of the pan.

As the onions and peppers cook, use a sharp knife to thinly slice the chicken thighs.

Add in 1 teaspoon garlic paste (or freshly grated garlic) and stir to combine.

Add the sliced chicken to the skillet with the peppers and onions, tossing to combine. Then remove off of the heat.

Build The Chicken Cheesesteaks:

Preheat your griddle to 300°F (or 150°C) and use tongs to portion out 4 piles of the chicken and pepper mixture. My griddle isn’t big enough to do all 6 but if yours is, then form 6 piles.

Top each mound with 1/2 tablespoon of parmesan cheese and 1½ slices of provolone cheese.

Invert and place the mayo coated, toasted sandwich rolls on top of each pile of chicken and peppers. Cover with a domed lid and let cook until the cheese has melted.

Use a large spatula to scoop under one of the piles and carefully turn each sandwich, right side up and place onto a plate. Repeat with the remaining sandwiches.

Season with freshly ground black pepper and extra parmesan cheese on top and serve next to potato chips or French fries. Now just unhinge your jaw and insert the entire sandwich. Jk don’t do that.

Enjoy! And if you give this Chicken Cheesesteak Sandwiches a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on February 6th, 2014 and has been updated with clear and concise instructions, new photography and helpful information.