Homemade chicken cheesesteak recipe! An easy, 15-minute meal everyone will love. Chopped chicken & sweet onions in a savory, cheesy sauce.

Homemade chicken cheesesteak on a white plate with potato chips and ketchup.

So I’ve lived in the Philly area for my entire life. We eat cheesesteaks on the regular. I’d say probably once or twice a month? For nearly 50 years?

I think that qualifies me as somewhat of an authority, lol!

A few years back I was on Weight Watchers (10/10; highly recommend!) and learned that a chicken cheesesteak is actually not too bad for you! Surprisingly!

So I’ve been making this homemade chicken cheesesteak recipe ever since.

It’s just like what you can order from a steak shop (there’s literally one on every corner here!), my kids love it, and it’s highly authentic. Plus it’s an easy 15-minute meal that all happens in just one pan!

I’m all about dinner recipes like this! Check out my easy chili con carne, poutine, and cheesy corn dip recipes for easy meals that taste like junk food but actually have a decent amount of nutrition!

Chicken cheesesteak recipe prepared and served on a log roll with chips.

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What is a chicken cheesesteak?

So you’ve probably heard of Philly cheesesteaks, right?

They’re usually made with shaved ribeye (beef) that’s sauteed on a flat-top grill and topped either with melted cheese or a cheese sauce of some kind. Sometimes they have fried onions, sometimes mushrooms and/or bell peppers. Although that is not nearly as often as people outside this area seem to think!

Served on a chewy long roll, they’re a sandwich that’s uniquely Philadelphia but universally enjoyed.

This is a chicken Philly cheesesteak, so it’s got everything you love about a steak sandwich, but with white meat chicken instead. So it’s got way less fat and carcinogens than red meat.

We eat them all the time here! They’re every bit as tasty as the beef kind!

Why this is the best chicken cheesesteak recipe

  1. Tastes amazing: These come out wonderfully cheesy and full of savory flavor.
  2. Few ingredients: You’ll only need a handful of basics.
  3. Easy to make: This recipe only takes about 15 minutes to make, and even the noobiest cook can nail it.
  4. Versatile: Add whatever kind of toppings you like to customize it to your own personal taste!

What do chicken cheese steaks taste like?

Really good bread, gooey, melty cheese, sweet onions, and hearty chopped chicken, with the perfect balance of savory seasonings!

Ingredients

Easy chicken cheesesteak recipe ingredients, with text labels.

Oil: I like extra-virgin olive oil for its flavor, higher smoke point, and to keep things from sticking to the pan.

Chicken: Look for either ground chicken (my personal favorite) or thin-sliced chicken breasts, aka: chicken cutlets.

Onions: This one is optional, but I always include it. To me it just doesn’t taste like a cheesesteak unless it’s wit (Local slang for “with onions.”) Look for a sweeter variety such as Maui or Vidalia.

Seasonings: Chicken cheesesteak seasoning is pretty simple. Just kosher salt, garlic powder, and ground black pepper give the perfect savory appeal!

Cheese: As you get closer to South Philly, there are more steak shops that offer cheese sauce on their sandwiches. Wiz is a popular choice. But the further out you get you start to realize that melted American cheese is much more widely used. I like Cooper sharp best, but you could also use provolone or mozzarella.

Half and half: Just a little bit, to loosen up the consistency of the cheese and prevent it from sticking to the pan. If you don’t have half and half, milk or cream will work just fine. Even a plant-based kind!

Rolls: Here in the Philly area, we know what’s up when it comes to sandwich rolls! They’re big and chewy, similar to like a kaiser roll, but longer. We call them steak rolls, but that may be a local thing (not sure!). If you can’t get steak rolls where you live, look for a crusty Italian bread long roll of some kind. Don’t mess around with anything too soft or fluffy. It won’t be able to stand up to all the ooey-gooey filling.

Special equipment

  • Measuring cups and spoons: Follow my guide on how to measure ingredients.
  • Skillet: I love my 14-inch skillet! It’s non-stick, lightweight, and easy to clean. Plus it’s so big it allows you tons of room so the food gets some air all around it and doesn’t just steam.
  • Silicone spatula: If you’re using ground chicken this works great to break up the meat as it cooks, and to scoop the filling into rolls. If you’re using thin-sliced chicken breasts, 2 metal griddle spatulas will work better to slice the meat into fine shreds as it’s cooking.
  • Foil: This one is optional, but sometimes I like to wrap the sandwiches in foil and keep them warm in the oven. I’ve got teens who come and go at all hours!

How to make a chicken cheesesteak

This easy main course comes together in just a few simple steps.

Step 1: Cook the meat, onions, and seasonings together

Oil your pan and get it nice and hot.

Sauteeing chicken, onions, and seasonings together.

Then toss in the chicken, chopped onions, salt, garlic powder, and pepper.

Cooking ground chicken and onions together in a large black skillet.

Break up any big clumps of meat with your spatula, and cook this mixture (stirring every so often) until the onions are soft and the chicken is no longer pink.

Step 2: Melt cheese on top

Grab some cheese and drape it all over the chicken mixture.

Melting cheese over chicken cheesesteak sandwich filling.

Allow it to soften and melt down for a few minutes before moving on to the next step.

Step 3: Add liquid

Drizzle in a little half and half, milk, or cream to create a saucier consistency.

Adding liquid to chicken cheese steak sandwich to create a sauce.

Stir it in while continuing to cook. Allow it to bubble and reduce down to a thick sauce.

Step 4: Scoop the filling into rolls

Split your rolls and line them with a slice or two of cheese. This adds to the cheesiness as well as protecting the roll from getting soggy on the bottom.

Lining inside a steak roll with cheese.

Then just scoop the chicken sandwich filling on top!

Scooping chicken cheesesteak sandwich filling into rolls.

Step 5: Keep warm

If the cheese at the bottom of the roll doesn’t melt enough from the heat of the filling, or if you want to make this meal ahead and keep it warm for later, just wrap the sandwiches loosely in foil and heat them in a 170-degree oven.

How to serve a chicken cheese steak

Philadelphians eat chicken cheesesteak sandwiches for lunch, dinner, or a midnight snack.

They’re served hot, and can be topped with ketchup (my favorite!), tomato sauce, or long hot peppers.

I like to add a handful of potato chips or french fries on the side, and a nice dill pickle spear for bright contrast.

Expert tips

It’s all about the bread: Choose a good chewy roll. The texture should be like a kaiser roll, but the shape should be long like a sub roll. Soft fluffy bread will fall apart on you.

Ground chicken: Ground chicken is the perfect product to use. The texture is spot-on and it’s easy because you don’t have to slice it yourself. Thin-sliced chicken breasts work too, but they’re not quite as easy and quick to use because you really want the meat to be shaved ultra thin and chopped finely.

Cooper sharp: Again, I’m not sure if this is widely available, but Cooper sharp American cheese is the best, imo. It’s a creamy white processed cheese that’s sliced and really has the perfect flavor for cheesesteaks. If you can’t get your hands on it, regular white American cheese will work too.

Add-ons: Again, I know zero actual Philadelphians that do this, but if you want to cram in a little extra healthy veg, add sliced sauteed mushrooms and bell peppers to your chicken cheesesteak filling.

Chicken cheese steaks served with chips on a distressed wooden tabletop.

Frequently asked questions

What kind of cheese is good for cheesesteaks?


Cooper sharp is my favorite, but you can use cheese wiz, white American cheese, provolone, or mozzarella in a pinch.

How do you thinly slice chicken for cheesesteak?


Rather than bothering to do it yourself, I suggest using ground chicken. The texture is perfect and it makes everything so easy!

If you can’t get it, try using thin-sliced breasts or cutlets. Then use two metal grill spatulas to hold the meat down and chop/shred it as it cooks.

What is the best bread for a chicken Philly cheesesteak?


A long sub roll that is soft but really chewy and toothsome is best. Anything too light and fluffy will go soggy and fall apart.

Is chicken cheesesteak better than cheesesteak?


I kinda think so! You get all the flavor with less fat and calories.

But a good cheesesteak with shaved ribeye is a terrific indulgence too!

How to reheat a cheesesteak


Wrap these in foil and keep them warm in a 170-degree oven.

If you have any leftovers, they’ll keep in the fridge for around 3 to 5 days. Wrap them in foil and reheat them in a 275-degree oven until warmed through, and enjoy!

What is the serving size?


This recipe makes enough to serve 4 as a main course.

The nutritional info includes everything in the ingredient list, including the rolls. It does not include ketchup or any other toppings.

Chicken cheesesteaks recipe, prepared and served with potato chips and ketchup on the side.

A few more of my best chicken recipes

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Homemade chicken cheesesteak on a white plate with potato chips and ketchup.
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Homemade Chicken Cheesesteak Recipe

Servings: 4 sandwiches
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Homemade chicken cheesesteak recipe! An easy, 15-minute meal everyone will love. Chopped chicken & sweet onions in a savory, cheesy sauce.

Ingredients

  • 2 tablespoons (28 g) extra-virgin olive oil
  • 16 ounces (453.59 g) chicken, (either ground chicken or thin-sliced chicken breasts or cutlets)
  • 1/2 (55 g) onion, (medium), roughly chopped
  • 1 teaspoon (6 g) kosher salt
  • 1/2 teaspoon (1.5 g) garlic powder
  • 1/4 teaspoon (0.5 g) ground black pepper
  • 14 slices (392 g) cheese, divided (approximately) such as Cooper sharp, American, provolone, or mozzarella
  • 2 tablespoons (30 g) half and half, milk or cream can be substituted
  • 4 (904 g) steak rolls

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat until shimmering (approx. 2 to 5 minutes).
  • Add the chicken, onion, salt, garlic powder, and pepper, and cook together (breaking up and chopping the chicken finely with the side of your spatula) until the onions are soft and translucent and the chicken is no longer pink (approx. 3 to 8 minutes).
  • Place approximately 6 slices of cheese on top of the chicken mixture and allow to soften and melt (approx. 2 to 5 minutes).
  • Add the half and half, and stir the chicken cheesesteak filling together, continuing to cook, until a thick sauce forms (approx. 3 to 5 minutes).
  • Line each of the steak rolls with 2 more slices of cheese, and scoop the filling on top.
  • If the heat of the filling does not melt the cheese enough, wrap the sandwiches in foil and warm them in a 350-degree F oven until fully melted (approx. 10 to 15 minutes).
Serving: 1sandwich, Calories: 1672kcal, Carbohydrates: 37g, Protein: 29g, Fat: 157g, Saturated Fat: 54g, Polyunsaturated Fat: 26g, Monounsaturated Fat: 63g, Cholesterol: 197mg, Sodium: 1520mg, Potassium: 112mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1009IU, Vitamin C: 1mg, Calcium: 712mg, Iron: 11mg
Cuisine: American
Course: Main Course
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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