Chicken Cheese Steak

Ingredients

• 15 ml (1 tablespoon)olive oil
• 1onion, thinly sliced
• 1red pepper, thinly sliced
• 1cubanelle pepper or green pepper, thinly sliced
• ½ teaspoonkosher salt
• 420 g (3 cups)sliced cooked chicken, white or dark meat
• 120 ml (½ cup), plus extra for servingMiller’s Banana Pepper Sauce
• 6 slicesdeli-sliced provolone cheese
• 6Italian rolls or hoagie rolls, split lengthways but left attached at one side

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Soften the vegetables

   Heat the oil in a large frying pan over medium-high heat. Add the onion and peppers and cook for 3–4 minutes, until just softened, then season with the salt.

3. 3

   Warm the chicken

   Add the chicken and banana pepper sauce. Stir and cook for 2–3 minutes, until the chicken is heated through.

4. 4

   Melt the cheese

   Spread the chicken and vegetables into an even layer in the pan, then arrange the cheese evenly on top. Cover, turn off the heat and leave for 5 minutes, or until the cheese has melted.

5. 5

   Toast the rolls

   Meanwhile, put the rolls on a baking sheet and bake for 5 minutes, until toasted on the outside.

6. 6

   Fill the rolls

   Open the warm rolls and fill them with the chicken, pepper and onion mixture, keeping the cheese side facing up.

What is a chicken cheese steak?

A chicken cheese steak is a hot sandwich inspired by the American cheesesteak, traditionally made with thinly sliced meat, melted cheese and a long roll. This version uses cooked chicken with peppers, onion and banana pepper sauce for a savoury filling with a sweet, tangy kick.

The method is designed for speed: the chicken is already cooked, so it only needs warming while the vegetables soften and the cheese melts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 395 calories, 33g protein, 37g carbs, 12g fat.

The rolls and vegetables provide most of the carbohydrate, while the chicken supplies much of the protein. Olive oil and provolone contribute fat; pair a sandwich with a generous salad or extra vegetables for a more balanced plate.

Choosing the chicken and sauce

Cooked chicken: White or dark meat both work, as long as it is sliced into pieces that are easy to tuck into the rolls. Using leftovers makes this a convenient weeknight meal.

Banana pepper sauce: It seasons the chicken and brings the sandwich its sweet-and-spicy character. Add extra at the table if you want a saucier filling.

Soften the vegetables without overcooking

Thin slices: Cut the onion and peppers evenly so they soften at a similar pace. The 3–4 minute cook should take away their raw edge while leaving some texture.

Hot pan: Medium-high heat helps the vegetables soften promptly. Stir as they cook, and add the salt after they have started to soften.

Get the cheese properly melted

Even layer: Spread the chicken and vegetables across the pan before laying the provolone over the top. This gives the cheese a chance to cover the filling rather than melting in isolated patches.

Residual heat: Once the pan is covered, turn off the heat and leave it for 5 minutes. Keep the lid on during this time so the cheese melts over the warm filling.

Toast the rolls just enough

Brief bake: Five minutes in the 175°C (350°F) oven is enough to toast the outside while keeping the rolls warm and easy to open. Leaving one side attached helps the sandwich hold its filling.

Timing: The rolls can go into the oven while the cheese melts in the covered pan. Fill them while warm for the best contrast between toasted bread and soft, cheesy filling.

What to serve alongside

Fresh sides: A crisp green salad or sliced tomatoes add a cool contrast to the hot, savoury sandwich. Keep the dressing light so it does not compete with the pepper sauce.

Heartier sides: Serve with oven-baked chips or a simple vegetable side for a more substantial meal. Extra banana pepper sauce can go on the table for anyone who wants more flavour.

Recipe notes & tips

• Slice the onion and peppers thinly so they soften within the short cooking time.
• Use chicken that is already cooked and slice it into manageable sandwich-sized pieces.
• Spread the filling evenly before adding the provolone so each roll gets cheese and vegetables.
• Keep the pan covered for the full 5-minute resting time to help the cheese melt.
• Toast the rolls while the cheese melts to keep the preparation moving.
• Serve extra banana pepper sauce at the table rather than adding more to the whole pan.

Variations

• Add mushrooms: Cook thinly sliced mushrooms with the peppers and onions until softened.
• Choose another cheese: Use sliced mozzarella or Monterey Jack in place of provolone.
• Turn up the heat: Add sliced jalapeños to the pan with the vegetables.
• Use leftover turkey: Swap in sliced cooked turkey for the chicken and warm it in the sauce.
• Make it milder: Use less banana pepper sauce in the pan and serve the rest on the side.

Common mistakes to avoid

• Thick vegetable slices: They may stay too firm; slice the onion and peppers thinly.
• Overcooking the chicken: It can dry out; warm it only until heated through.
• Uneven cheese coverage: Some filling may be left bare; spread the mixture out before topping it.
• Lifting the lid early: The cheese may take longer to melt; leave the covered pan undisturbed for 5 minutes.
• Overtoasting the rolls: They can become hard; check them after the 5-minute bake.
• Filling cold rolls: The sandwich loses some contrast; toast and fill the rolls while they are warm.

How to store

Refrigerate leftover chicken and vegetable filling in a sealed container for up to 3 days. Reheat it in a frying pan until hot, then add the cheese and assemble with freshly toasted rolls; store the rolls separately so they do not become soggy.

Frequently asked questions