This Chicken Cheesesteak is stuffed with juicy chicken, gooey cheese, fresh veggies, and a homemade chipotle aioli. This twist on a classic Philly is both nutritious and delicious!
Why you’ll love this
- Delicious. Classic drool-worthy Philly cheesesteak flavors made with chicken instead of beef. YUM.
- Nutritious. Lean protein plus tons of veggies without losing out on cheesy goodness? Sign me up.
- Easy. You’re one sauté pan away from an amazing meal the whole family will love.
Ingredients
- Butter – unsalted butter is used to add flavor and moisture to the chicken and veggies. Oil, such as olive oil or avocado oil, may be used as well. Bacon grease or ghee could also be delicious.
- Chicken – you’ll need 1 (16 oz) container ground chicken. I used 92% lean, but anything will work. Sliced chicken thighs or breasts will also work, but then I’d suggest following my recipe for philly cheesesteaks (just replace the steak with sliced chicken).
- Seasonings: Garlic, Salt, and Pepper – use pre-minced jarred garlic for easy prep. I liked keeping things simple with just salt and pepper, but feel free to play around with seasonings. Blackstone makes a great cheesesteak seasoning blend that would be absolutely delicious in this.
- Veggies: Onion, Bell Pepper, and Mushrooms – yellow onion, green bell pepper, and white mushrooms were used in the original recipe, but any onions, bell peppers, and mushrooms will be fine. If you’d like to keep it more traditional, feel free to just use onions; it’s debatable whether peppers and mushrooms should go on a classic philly.
- Cheese – I used sliced white American cheese, because I love how creamy it is, but pepper-jack, provolone, cheez-whiz, or any cheese you like would be great.
- Bread – I like mini sub buns, because they’re easier to eat, but Italian bread rolls, hoagie rolls, or a sliced crusty baguette will also work. If you want to keep this low-carb, simply ditch the bread and turn this into a chicken cheesesteak skillet!
- Chipotle Aioli – I highly recommend whipping up a quick batch of my homemade chipotle aioli. It adds an incredible creamy texture and mildly smoky flavor that pairs really well with the filling.
How to make
- Cook ground chicken in a large sauté pan with butter, garlic, salt, and pepper. Then remove and set aside.
- In the same pan, cook the veggies: onion, bell pepper, and mushrooms with more butter, salt, and pepper.
- Combine the meat and veggies, spread onto toasted buns that have been spread with chipotle aioli, top with cheese, then broil until the cheese has melted.
Variations
- Low-carb. Simply omit the bread! After the filling has been cooked, top it with cheese directly in the pan, then cover and let sit until the cheese has melted.
- Dairy-free. Use oil to replace the butter and swap the cheese for your favorite dairy-free cheese or omit the cheese altogether.
What to serve with chicken cheesesteaks
Chicken cheesesteaks are great served next to your favorite carb-y sides and a nice, crisp salad.
How to store
Leftover filling will last in a sealed airtight container in the fridge for 3-4 days in the fridge or in the freezer for 2-3 months.
To enjoy again, thaw in the fridge, if frozen, then warm filling in the microwave or on the stove before assembling and broiling as directed.
– Jennifer
Chicken Cheesesteak
This Chicken Cheesesteak is stuffed with juicy chicken, gooey cheese, fresh veggies, and a homemade chipotle aioli. This twist on a classic Philly is both nutritious and delicious!
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 sandwiches
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 4 tablespoons unsalted butter divided
- 1 (16 oz) package ground chicken I used 92% lean
- 1 tablespoon minced garlic
- 1 teaspoon salt divided (plus more to taste)
- ½ teaspoon pepper divided
- 1 yellow onion sliced
- 1 green bell pepper sliced
- 1 (8 oz) package sliced mushrooms
- 8 slices white American cheese or cheese of choice
- 8 mini sub buns split open
- 16 tablespoons chipotle aioli
Instructions
- Preheat oven to 400 degrees and place the opened hoagie rolls onto a baking sheet. Set aside.
- Melt 2 tablespoons butter in a large non-stick pan over medium heat, then add in ground chicken, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Cook, breaking up the meat as you go, until the chicken is no longer pink. Remove from the pan and set aside.
- To the hot pan, melt the remaining 2 tablespoons butter over medium heat, then add in the yellow onion and cook for 5 minutes.
- Add in the bell pepper, mushrooms, the remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper, then cook until the veggies are tender.
- Add the cooked chicken back to the pan, then taste and re-season with additional salt, if desired. Drain any excess liquid, if necessary, then set aside.
- Bake the hoagie rolls in the preheated oven for 3 minutes or until lightly golden and toasted.
- Spread each side of the toasted buns with 1 tablespoon chipotle aioli, fill evenly with the ground chicken mixture, then top with the cheese slices.
- Broil on the middle rack until the cheese has melted then serve and enjoy!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:2-3 Months
Reheat:Thaw filling, if frozen, heat in microwave or stovetop, then assemble and broil as directed
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Chicken Cheesesteak
Amount Per Serving (1 sandwich)
Calories 526 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 94mg31%
Sodium 944mg41%
Potassium 467mg13%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 2g2%
Protein 19g38%
Vitamin A 429IU9%
Vitamin C 14mg17%
Calcium 233mg23%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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