This Chicken Cheese Steak Sandwich is so easy! Another fast dinner made in less than 30 minutes!
Don’t you just love easy dinners on busy nights? Or the nights that you feel like you have been run over by a Mack truck because that’s how bad your day really was? It’s on those days that you just want to stop after work and buy pizza and wings but you know you’ll hate yourself in the morning?
On those days, in particular, it’s nice to have a repetoire of tasty, easy recipes that don’t have all of the fat and calories of that pizza and wings. This is one of those easy recipes! It has lean chicken, I used tenderloins. Although it does have cheese, it’s not the mountain of cheese that you would get on that take-out pizza! Or the fat from the deep fried wings!
Do you love chicken? Chicken is so versatile! This Chicken Bacon Monte Cristo is another fantastic chicken sandwich I made recently! As a matter of fact, bacon would be awesome on this Chicken Cheese Steak, as well. Although, what, may I ask, doesn’t benefit from a slice of bacon? 🙂
Although, of course, adding the bacon may add enough fat and calories so that you could have stopped and picked up the pizza and wings after all!! 🙂 To take this sandwich to the next level, I used Yancey’s fancy aged horseradish cheddar slices! (not sponsored, I just love it!!) Yancey’s calls it “cheese with an attitude”! That is a very accurate assessment! It is so good, if you like horseradish!
Thanks for stopping by today! I hope you enjoyed the recipe for Chicken Cheese Steak!
Enjoy! And have fun cooking!
This Chicken Cheese Steak is done in 30 minutes for an easy weeknight meal!
- 3 tsp olive oil, divided, plus more, if needed
- 12 oz chicken breast tenders or chicken breast, raw
- 1 medium onion, sliced thinly
- 6 mini colored bell peppers, sliced thin or 1 large pepper
- 8 slices Yancey's Fancy Horseradish Aged Cheddar or other horseradish cheddar
- 4 small french rolls if you have large eaters, or have large rolls, you should increase the amount of chicken that you use.
Cut chicken into bite sized pieces. Sauté over high heat in medium fry pan with 1 tsp olive oil, until browned. If chicken gets too dry add a bit more oil.
When chicken is browned, remove to small bowl.
Slice onions and start them in a separate frying pan on medium low heat, in another teaspoon of olive oil. If onions get dry, add a bit more oil. You don't want onions to brown. Just to soften. When they start to get a little browned, deglaze the pan with a tablespoon of water, or so.
Once the chicken is removed from the pan, add the last teaspoon of olive oil. Then start the peppers over fairly high heat.
Start broiler on high.
Once the chicken is done and vegetables are soft, toast rolls in toaster.
Assemble sandwiches on baking sheet. Chicken first, then onion, peppers and finally cheese. Place under broiler until cheese is nicely melted. Serve immediately.
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