Easy Chicken Cheesesteaks check all of the boxes: quick, delicious, economical, and family friendly. Getting these sandwiches just the way you like them is so easy! Some of our family members pile them high with chicken and veggies, some just with chicken, and some just with veggies. Line up the customized sandwiches on a baking sheet, top with cheese, and finish with a quick broil in the oven.
Veggies
As I mentioned above, the veggies in this sandwich can be optional – or can be the only thing on your cheesesteak. Just slice up the veggies you like most on your sandwich and give them a quick sauté in a skillet. In this case, I sliced up some onions, peppers, and mushrooms.
Chicken
To the now empty skillet, add the sliced chicken tenders and sprinkle them with your favorite seasoning.
Lawry’s season salt is always a favorite, or even plain old salt and pepper. In this case, I used some Chicago Steak Seasoning.
Slicing the chicken tenders into 1/4” slices before sautéing ensures the chicken cooks quickly and evenly. No more chewy chicken!
Cheese
This sandwich is a great way to clean out your fridge. See what cheese you have a little extra of in your fridge and use that, I’ve used all types of cheeses on this sandwich: havarti, mozzarella, provolone, cheddar, etc.
Assemble the Cheesesteaks
Line some hoagie buns on a rimmed baking sheet. Butter the insides of the buns and sprinkle with some garlic salt.
Pile the sandwich high with all of your favorites: starting with chicken, then veggies, and lastly, cheese.
Finishing the Cheesesteaks
Place the baking sheet in the oven and broil briefly until cheese is melted and the buns are lightly toasted (in this case it was about 30 seconds!). That’s all there is to it.
Enjoy!!
Easy Chicken Cheesesteaks
3 cups of your favorite veggies, chopped sautéed (I used mushroom, onion, & green pepper, but you can use all of one veggie or no veggie at all)
1 1/2 pounds chicken tenders, sliced into 1/4” pieces before cooking
8 ounces of your favorite cheese (I used mozzarella)
Hoagie buns
Seasoned Salt (I used Penzey’s Chicago Seasoning)
Garlic Salt
Butter
Vegetable Oil
Directions:
Melt 2 tablespoons of butter in the bottom of a large skillet. Sauté your veggies over medium heat until softened. Season with salt and pepper. Remove and set aside. If not using veggies, skip to the next step.
In now empty skillet, heat 2 tablespoons of oil over medium high heat. Add sliced chicken tenders and sprinkle them with your seasoning of choice (plain old salt and pepper works great too!). Once the chicken has browned, flip and finish cooking on the other side. This usually only takes 5 minutes total. Remove and set aside.
Preheat the oven to broil. Lay hoagie buns open on a baking sheet. Spread the buns with softened butter and sprinkle with garlic salt. Pile on the toppings starting with the chicken, then veggies, and ending with cheese. Some people might want all 3 toppings and some people might only want 1 or 2, this works either way!
Place the baking sheet in the oven to melt the cheese (sometimes this only takes 30 seconds so keep a close eye on them).
Serve immediately and enjoy!
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