Chicken Cheesesteak Sandwich: A “Healthier” Attempt at Philly Cheesesteak

August 5, 2013

Warning: just because we used chicken instead of beef in this recipe, that doesn’t mean it’s healthier. Why did we do it? Why replace perfectly good beef with chicken? Well, why not?

Chicken Cheesesteak1

Cooking beef can be difficult for beginners; getting it wrong can easily make the meat stringy and tough.  Chicken, on the other hand, is a little more forgiving. We used Bounty Fresh chicken breasts in this recipe to give us a softer and juicier finished product that’s also lean and healthy.

Chicken Cheesesteak2

Too bad you have to forget all about that “healthy” blah once the Provolone cheese melts and melds the chicken and sweet onions together! The result? A rich and tasty amalgam that might be bad for the heart but is definitely good for the soul. All the rich, smoky, and sweet flavors combine into one hefty and satisfying lunch or dinner. It’s instant comfort food that you can also easily pack inside your lunch box.

Chicken Cheesesteak3

Like Bounty Fresh on Facebook and follow Bounty Fresh on Twitter and on Instagram. Check out more of Bounty Fresh’s recipes in their Chicken Dish Collection.

Chicken Cheesesteak Sandwich

Total Time: 45 minutes / Yield: 2 servings


  • 3 Bounty Fresh boneless chicken breasts, skin removed and diced
  • 3 tablespoons liquid seasoning
  • ½ tablespoon coarsely ground black pepper
  • 3 medium yellow onions, sliced
  • 3 bell peppers, de-seeded and sliced to strips
  • 1 mini baguette, split lengthwise and divided to 2
  • 4 slices Provolone cheese


  1. In a bowl, combine chicken, liquid seasoning, and black pepper. Stir.
  2. Leave to marinate for 10 minutes.
  3. In a pan over medium heat, cook the chicken in oil along with the marinade. Once cooked, transfer to a plate. Set aside.
  4. In the same pan, add onions and peppers and sauté until soft.
  5. Once done, turn heat off, add chicken pieces back to the pan to reheat. Mix.
  6. Distribute chicken and veggies equally among the rolls.
  7. Top with two slices of Provolone each and place under the broiler until cheese melts, about 2 minutes.
  8. Serve.
Mikka Wee Mikka Wee

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero.

3 comments in this post SHOW

3 responses to “Chicken Cheesesteak Sandwich: A “Healthier” Attempt at Philly Cheesesteak”

  1. Clare Lorenzo says:

    i will try this at home! 🙂

  2. AC says:

    Thanks for sharing! I’ll try this with light cheese so i won’t feel so guilty 😀

  3. Sarah McColl says:

    These pictures are beyond gorgeous, and this would make a perfect contribution to the Shine Supper Club. Just tweet @YahooShine with the hashtag #ShineSupperClub

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on