Chicken Cheesesteak Sandwich

If you’re looking for an easy and tasty weeknight meal, I’ve got a great one! This sandwich recipe combines the flavors of chicken fajitas with a cheesesteak sandwich! Yum!

The Chicken Cheesesteak Sandwich is filled with green and red bell peppers, seasoned grilled chicken, and topped with melted provolone cheese. The sandwich gets pressed in the oven using a cast-iron skillet. A little ranch dressing gets drizzled on the inside of the sandwich for a little more pizzazz!

What are you waiting for? Let’s get to sandwich making!

chickencheesesteak

Ingredients:
1-2 lbs boneless, skinless chicken tenders
Salt and ground black pepper
2 tbsp butter
1 loaf bakery Italian bread
1 red bell pepper, cut into slices
1 green bell pepper, cut into slices
½ sweet onion, cut into slices
2 cups provolone cheese
Ranch dressing

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Season the chicken tenders with salt and ground black pepper. Grill until cooked through.

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Cut the chicken into bite-sized pieces.

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Melt 2 tbsp butter on medium heat in a skillet.

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Add the onions and bell peppers to the skillet.

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Season with salt and ground black pepper. Cook for about 5 minutes.

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Cut the loaf of bread into four sections. Cut each section in half to make a sandwich bun.

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Scoop out some of the bread. You can use the bread you scoop out for breadcrumbs in another dish.

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Place the bottom halves of bread onto a baking sheet. Add about ½ cup of the chicken to the bun.

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Top with some of the onions and bell peppers.

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Top with cheese.

Place top half of bun on top of sandwich.

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Place the baking sheet in the oven and place a cast-iron skillet on top of the sandwich. This will help to flatten the sandwich.

Bake for about 8-10 minutes, or until the cheese has melted.

Carefully remove the skillet with oven mitts and set the skillet aside. Remove the baking sheet with the sandwiches.

Open each sandwich and drizzle on ranch dressing.

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Cut each sandwich in half for serving.

 

 



 

Instructions without photos:

Ingredients:
1-2 lbs boneless, skinless chicken tenders
Salt and ground black pepper
2 tbsp butter
1 loaf bakery Italian bread
1 red bell pepper, cut into slices
1 green bell pepper, cut into slices
½ sweet onion, cut into slices
2 cups provolone cheese
Ranch dressing
Season the chicken tenders with salt and ground black pepper. Grill until cooked through. Cut the chicken into bite-sized pieces.

Melt 2 tbsp butter on medium heat in a skillet. Add the onions and bell peppers to the skillet. Season with salt and ground black pepper. Cook for about 5 minutes.

Cut the loaf of bread into four sections. Cut each section in half to make a sandwich bun. Scoop out some of the bread. You can use the bread you scoop out for breadcrumbs in another dish.

Place the bottom halves of bread onto a baking sheet. Add about ½ cup of the chicken to the bun. Top with some of the onions and bell peppers. Top with cheese. Place top half of bun on top of sandwich.

Place the baking sheet in the oven and place a cast-iron skillet on top of the sandwich. This will help to flatten the sandwich.

Bake for about 8-10 minutes in a preheated 425 degree Fahrenheit oven, or until the cheese has melted. Carefully remove the skillet with oven mitts and set the skillet aside. Remove the baking sheet with the sandwiches.

Open each sandwich and drizzle on ranch dressing.

Cut each sandwich in half for serving.

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