If I were telling you this in person…
…I might unintentionally spit on your face from all the drooling. Seriously—look at that sandwich. I made it during lunch and then proceeded to devour it like I hadn’t eaten in days.
I didn’t plan these as my midday meal—just whipped them up while I had a free moment, intending to surprise my husband later. He might otherwise have had plain chicken on a bun, and I thought cheesesteaks were a much better idea. I’ve been obsessed with these cheesesteaks for a while, and when I finally made them I completely understood why.
They were that good. I wrapped each sandwich tightly—something I’d read was the key—and it made all the difference. I also drizzled extra sharp white cheddar sauce inside because, obviously, they need more cheese. Then I ate two of them. “Grab something light” apparently now means “eat two full cheesesteaks.”
After lunch I still thought about them all evening. We went out to see a show, which was entertaining but made me more aware that my cheesesteaks were the real highlight of the day. I couldn’t stop comparing that dinner to the sandwiches I’d made.
Chicken cheesesteaks—yes, they’re a real thing, and the name fits. (Although “cheesechicken” is oddly charming.) Want one?
Homemade Chicken Cheesesteaks
Yield:
6
cheesesteaks
30 minutes
15 minutes
45 minutes
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Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 green pepper, sliced
- 1 sweet onion, sliced
- 8 ounces sharp white cheddar cheese, freshly grated
- 1/2 tablespoons unsalted butter
- 1/2 tablespoon flour
- 2/3 cup half and half
- additional salt + pepper to taste
- 6 whole wheat sub rolls
Instructions
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Preheat oven to 400 degrees F.
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Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. Season chicken on both sides with 1/2 teaspoon each salt and pepper. Sear chicken about 2 minutes per side until golden, then roast in the skillet for 15 minutes. Remove, let cool slightly, and shred. Reduce oven temperature to 300 degrees.
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While the chicken roasts, heat a small skillet over medium-low and add remaining tablespoon olive oil. Cook peppers and onions with a pinch of salt and pepper until softened but not caramelized, about 6–8 minutes.
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Make the cheese sauce: melt butter in a small saucepan over medium heat, whisk in flour and cook until golden and fragrant, about 2 minutes. Add half and half, stir until bubbling and thickened, then reduce heat and stir in about 5 ounces of shredded cheddar until smooth and creamy.
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Assemble: place six sheets of foil and a roll on each. Fill each roll with shredded chicken, drizzle with cheese sauce, add peppers and onions, and top with extra shredded cheddar. Roll each sandwich up tightly. Place on a baking sheet and bake 10–15 minutes. Remove and serve warm.
Notes
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I appreciate you so much!
Definitely a thing.