Homemade Chicken Cheesesteak Recipe
This quick and flavorful homemade chicken cheesesteak recipe combines tender chicken, melted cheese, and fresh rolls to create a comforting and delicious meal perfect for any day of the week.
Ingredients
Main ingredients
- 2 tablespoons extra-virgin olive oil to get things started on the right foot
- 16 ounces chicken either ground or thin-sliced breasts or cutlets
- 0.5 medium onion chopped roughly
- 1 teaspoon kosher salt to punch up the flavors
- 0.5 teaspoon garlic powder for that subtle garlic vibe
- 0.25 teaspoon ground black pepper for a little bite
- 14 slices cheese Cooper sharp, American, provolone, or mozzarella
- 2 tablespoons half and half or milk or cream if you got it handy
- 4 steak rolls steak rolls sliced just enough to hold all the cheesy chicken goodness
Instructions
Instructions
- Heat that olive oil in a big skillet over medium-high heat so it’s nice and hot.
- Add your chopped onion and let it sauté for about 3 to 4 minutes till it turns soft and sweet smelling.
- Throw the chicken in and cook it through until it’s browned on all sides, about 7 to 10 minutes.
- Season the mix with kosher salt, garlic powder, and black pepper. Give it a good stir to blend everything.
- Turn the heat down to low and add half of your cheese slices to the skillet. Pour your half and half over it all.
- Gently stir until the cheese melts into a creamy mix that hugs the chicken and onions perfectly.
- Slice the rolls carefully but don’t cut all the way through.
- Fill them up evenly with your cheesy chicken mix.
- Top with the rest of the cheese slices.
- Serve up right away while it’s piping hot.
Notes
Mastering the cheese melt is key: try slow stirring on low heat to get that creamy texture. Use pre-sliced onions or frozen diced onions to save chopping time. Grab pre-cut chicken breasts or even cooked rotisserie chicken shredded up. Mix your seasonings ahead of time in a jar so it’s ready to sprinkle. Heat rolls quickly in the microwave or toaster oven just before stuffing for that fresh taste. If you’re really tight on time, melt cheese in the microwave and stir with chicken instead of the slow melt on stove.
Store leftovers in an airtight container in the fridge for up to 3 days. Wrap individual cheesesteaks tightly in foil if you want to freeze them for about 2 months. Reheat using a skillet on low heat to keep bread from getting tough and melt cheese fresh.
Can use different cheeses like Cooper sharp, American, provolone, or mozzarella. Swap milk or cream in place of half and half if needed. Beef can be used instead of chicken with adjusted cooking times. Ensure the cooker sealing ring is clean and in place for proper pressure build.