Homemade Chicken Cheesesteaks
User Reviews
5
Homemade Chicken Cheesesteaks
Description
The recipe begins by seasoning boneless, skinless chicken thighs and pan-searing them before finishing in the oven to cook through. After roasting, the chicken is shredded to replicate the classic cheesesteak meat texture. Meanwhile, onions and sliced bell peppers are softened in olive oil until tender but not caramelized to maintain a mild sweetness and texture contrast.
A simple cheddar cheese sauce is made starting with butter and flour cooked into a roux, then whisked with half and half until thick. Sharp white cheddar cheese partially folded into the sauce creates a creamy, cheesy binder for the filling. Combining the shredded chicken with the sautéed vegetables and cheese sauce makes a moist, flavorful filling suitable to pile generously onto toasted whole wheat sub rolls.
This sandwich offers a different take on cheesesteak using chicken and a creamy sauce, suitable for a comforting lunch or dinner. Adjust seasoning to taste for balance.
The recipe was adapted from the Little Kitchen, suggesting a home-cooked comfort food approach.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 green bell pepper sliced
- 1 onion sliced, sweet
- 8 ounces White Cheddar Cheese freshly grated, sharp
- 1/2 tablespoons butter unsalted
- 1/2 tablespoon flour
- 2/3 cup half and half
- salt additional, to taste
- black pepper additional, to taste
- 6 sub rolls whole wheat
Instructions
- Preheat oven to 400 degrees F.
- Heat a large oven-safe skillet oven medium-high heat. Add 1 tablespoon of olive oil. Season chicken on both sides with 1/2 teaspoon each of salt and pepper. Place in the skillet and sear on both sides until golden, about 2 minutes per side. Once seared, place skillet in oven and roast chicken for 15 minutes. When finished, remove and let cool slightly, then shred into pieces. Reduce oven temperature to 300 degrees.
- While chicken is roasting, heat a small skillet oven medium-low heat and add remaining tablespoon of olive oil. Add peppers, onions, salt and pepper, stirring to coat and cooking until soft but not caramelized – about 6-8 minutes.
- In a small saucepan, heat butter over medium heat until it’s sizzling. Whisk in flour to create a roux, cooking until mixture is golden and smells somewhat nutty – about 2 minutes. Add in half and half and stir until milk is bubbling and thick, then reduce heat to low, add about 5 ounces of shredded cheddar and mix until combined and creamy.
- To assemble, lay out 6 squares of aluminum foil and place a roll on each. Stuff each roll with chicken, then drizzle with cheese sauce and stuff with peppers and onions. Top with a handful of extra shredded cheddar. Roll each sandwich up TIGHTLY – almost cut the size in half. Once all sandwiches are rolled, place on a baking sheet and bake for 10-15 minutes. Remove and eat!
Notes
- Use boneless skinless chicken thighs for a tender, juicy texture that shreds well.
- Cook peppers and onions until soft but avoid caramelizing to retain sweetness.
- Make the cheese sauce by cooking butter and flour into a roux before adding half and half and cheese for smoothness.
- Serve on whole wheat sub rolls for sturdiness and a wholesome base.
User Reviews
Overall Rating
5
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