There’s nothing I love more than a good sandwich, and this chicken cheesesteak checks all the boxes. Cheesy, fulfilling, and super tasty.
Let me just start off by saying my family inhaled these. Perfectly seasoned chicken alongside tender bell peppers, caramelized onions, and held together with melty cheese on a toasted hoagie. Oh, and don’t skimp on the garlic aioli as that’s a total gamchanger here. I like to serve mine with pepperoncinis, as I like to bite off the tip and pour the juices all over. So good. Pickles on the side for my husband and we’re all set.
INGREDIENTS YOU’LL NEED FOR CHICKEN CHEESESTEAK:
TO MAKE THE GARLIC AIOLI:
- Mayonnaise
- Garlic Cloves
- Lemon Juice
- Salt
- White Pepper
FOR THE CHEESESTEAKS:
- Chicken Breast
- Bell Peppers
- Yellow Onion
- Hoagie Rolls
- Cooper Sharp Cheese
OPTIONAL FOR SERVING:
- Whole Pepperoncinis
- Bay Dill Pickles
NOTES ON THIS CHICKEN CHEESESTEAK RECIPE:
The process is so easy, and everything pretty much comes together in one skillet + one sheet pan!
CHICKEN: While I used chicken breasts for this recipe, you can certainly use thighs. PRO TIP: Place the chicken in the freezer for 20 to 30 minutes to make it easier to slice.
BELL PEPPERS: I like to do a mix of both green and red bell peppers, as I like the contrast of colors + flavors.
CHEESE: Personally I prefer Cooper Sharp Cheese for my cheesesteaks, but since it’s not always easy to find you can also do a mix of White American + Sharp White Cheddar to mimic the same flavor.
BREAD: We like to serve these on hoagie rolls we find at our local Publix bakery section. Any rolls you prefer will work here, those are just our preference. Toast them up a little before assembling the sandwiches so you get some crunch.
GARLIC AIOLI: I recently visited Chop Chop Red Pot in 7th Street Market in uptown Charlotte. This recipe is actually inspired by my visit there and since they add garlic aioli to theirs, I knew I needed to add it to mine! So good.
MORE SANDWICH RECIPES YOU’LL LOVE:
Making Jimmy John’s Pickle Sandwich At Home
Classic Reuben Sandwich (snuggled in a cheese blanket!)
Italian BLT with Sun-Dried Tomato Mayo
Classic Cheese-Wiz Philly Cheesesteak
My Favorite Air Fryer Falafels in a Pita
Cobb Salad Grilled Chicken Sandwich
Ross Geller’s Turkey Sandwich (with a moist maker)
Avocado Chicken Salad Pinwheels
Meatball Stuffed Mexican Torta Sandwich
Super Delicious Deviled Egg Salad with Miso Sandwiches
Super Crispy Fish Sandwiches (Filet-o-Fish Copycat)
BROWSE ALL RECIPES BY CLICKING HERE!
Cheesy Chicken Cheesesteak with Garlic Aioli
Ingredients
TO MAKE THE GARLIC AIOLI:
- 3/4 cup Mayonnaise
- 4 Garlic Cloves, minced & smashed
- 2 tbsp. Lemon Juice
- 1/2 tsp. Salt
- 1/2 tsp. White Pepper, optional
FOR THE CHEESESTEAKS:
- 1.25 lbs. Chicken Breasts, thinly sliced
- 1 Green Bell Pepper, sliced
- 2 Red Bell Peppers, sliced
- 1/2 Sweet Yellow Onion, sliced
- 1 tbsp. Olive Oil
- 1.5 tbsp. Blackening Seasoning
- 8 slices Cooper Sharp Cheese
- 4 Hoagie Rolls, cut in half and toasted
OPTIONAL FOR SERCING:
- Whole Pepperoncini Peppers
- Baby Dill Pickles
Instructions
- Place the chicken in the freezer for 20-30 minutes beforehand.
- Mix all ingredients for the garlic aioli in a medium-sized bowl. Cover, and set in the refrigerator until you’re ready to assemble the sandwiches.
- Slice the semi-frozen chicken as thin as possible. Also slice the bell peppers and yellow onion. In a large skillet over medium-high heat, sauté the bell peppers and onion until slightly softened with olive oil. Then add the chicken along with the blackening seasoning and continue to sauté until the chicken is fully cooked.
- Smear the inside of each hoagie roll with desired amount of garlic aioli. Top each hoagie roll with two slices of cheese and place them on a baking sheet. Bake for 5 minutes at 400F, or until the cheese has melted and the rolls are slightly toasty.
- Fill each hoagie roll with desired amount of chicken cheesesteak filling. Serve immediately with optional pepperoncinis and dill pickles.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
PIN THIS FOR LATER:
Leave a Reply