Chicken Cheesesteak Recipe with Honey Mustard Dressing
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This Honey Dijon Chicken Cheesesteak is a delicious twist on the classic Philly cheesesteak. Instead of beef, I use juicy, seasoned chicken, combined with onions, bell peppers, and gooey melted provolone , all piled high on a toasted hoagie roll and then topped with a honey mustard dressing. This sandwich is hearty, flavorful, and easy to make.
Recipe Overview: Chicken Cheesesteak Recipe with Honey Mustard Dressing
- ⏱ Prep Time: 15 minutes
- 👩🏻🍳 Cooking Time: 15 minutes
- ⏳ Total Time: 30 minutes
- 🍞 Serving: 4 cheesesteaks
- ⚡ Calories: 589 calories per cheesesteak
- 🍂 Flavor Profile: Savory, juicy chicken with sautéed peppers and onions, topped with melty cheese and a sweet, tangy honey mustard finish.
- 👌 Difficulty: Easy — quick to cook and assemble with simple ingredients.
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I still remember the first time I had a chicken Philly cheesesteak at the mall in the closest town to us, and I have wanted to recreate that flavor at home ever since. The combination of juicy chicken, sautéed peppers and onions, and melty cheese is just so good. I could never quite figure out which dressing they use, but I already knew how much I love honey mustard with chicken from my honey mustard chicken tacos, so that became the inspiration for this sandwich.
My biggest tip for making this honey Dijon chicken cheesesteak really shine is serving it on a toasted soft sourdough hoagie roll, because that simple step takes it to a whole new level. And if you do not have hoagie rolls on hand, you could even turn this into an open-faced sandwich on a piece of bread like my soft sourdough sandwich bread.
Why you will love this recipe:
- Quick and easy to make: This chicken cheesesteak recipe comes together in under 30 minutes, making it perfect for busy weeknights.
- Juicy chicken and melty cheese: The combination of tender chicken, sautéed veggies, and melted cheese makes every bite rich and satisfying.
- A fun twist on a classic: The honey Dijon sauce gives this sandwich a delicious twist that sets it apart from a traditional chicken Philly cheesesteak.
- Easy to customize: Add mushrooms, extra cheese, hot sauce, or your favorite sandwich toppings to make it your own.
- Comfort food everyone loves: This is the kind of warm, hearty sandwich that feels special but is easy enough to make anytime.
Key Ingredients:
- Chicken breasts Thinly sliced chicken breasts cook quickly and stay tender, making them perfect for this easy chicken cheesesteak recipe.
- Onion and bell pepper These sautéed veggies add sweetness, texture, and that classic cheesesteak flavor in every bite.
- Provolone cheese Provolone melts beautifully over the chicken and veggies and gives the sandwich that creamy, cheesy finish. You can also use mozzarella or white American if that is what you prefer.
- Hoagie rolls A good hoagie roll makes all the difference here. I love serving these on my toasted soft sourdough hoagie rolls for the best flavor and texture.
- Butter A little butter brushed on the rolls before toasting adds richness and helps create that golden, slightly crisp finish.
- Honey mustard dressing This simple sauce is what sets this chicken cheesesteak apart. The combination of mayonnaise, honey, mustard, and a little paprika gives the sandwich a creamy, tangy, slightly sweet flavor that works so well with the chicken.
How to Make Chicken Cheesesteak with Honey Mustard Dressing
Step 1: Place the chicken in a bowl and season with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning. Toss well to coat.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned and fully cooked through, then remove it from the skillet.
Step 3: In the same skillet, add the sliced onion and bell pepper, along with a little more oil if needed. Season lightly with salt and pepper, then sauté until tender and slightly caramelized.
Step 4: Return the cooked chicken to the skillet and stir to combine with the peppers and onions. Lay the provolone cheese over the top, cover the skillet briefly, and let the cheese melt.
Step 5: Spread butter on the cut sides of the hoagie rolls, then place them face down in a skillet or on a griddle over medium heat. Toast until golden brown.
Step 6: Fill each toasted roll with the cheesy chicken and vegetable mixture, drizzle with the honey mustard dressing, and serve warm.
Saute onions and peppers until soft and slightly caramelized.
Pile chicken, veggies and melted cheese onto toasted roll.
Expert Tips
Slice the chicken thinly so it cooks quickly and stays tender.
Do not overcrowd the pan or the chicken will steam instead of getting nicely browned.
Cook the peppers and onions until tender and lightly caramelized for the best flavor.
Toast the hoagie rolls face down in the skillet so they stay soft inside but get that buttery crisp edge.
Melt the cheese right over the hot chicken mixture so every bite gets some.
Chicken Cheesesteak FAQs:
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Chicken Cheesesteak Recipe with Honey Mustard Dressing
Equipment
- 1 Medium bowl
- 1 Large skillet
- 1 Sheet pan
Ingredients
- 1 lb boneless skinless chicken breasts, thinly sliced or cut into strips
- 1 tablespoon olive oil for cooking the chicken
- 1 medium onion thinly sliced
- 1 bell pepper thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon Italian seasoning
- Salt and pepper
- 8 slices provolone cheese or American or mozzarella cheese
- 4 hoagie rolls or sub rolls
- 4 tablespoon butter for toasting the rolls
Homemade Honey Mustard Sauce:
- ½ cup mayonnaise
- 4 tablespoons honey
- 4 tablespoons mustard
- ½ teaspoon paprika optional
- Mix together with whisk.
Instructions
- Place chicken slices in a bowl and toss with salt, pepper, garlic powder, onion powder, paprika and Italian seasoning.
- Heat olive oil in a large skillet over medium heat. Cook the chicken until it's browned and fully cooked, remove from skillet.
- In the same hot pan, add the sliced onions and bell peppers and more oil if needed. Sprinkle with salt and black pepper and then sauté until they're tender and slightly caramelized.
- Add the cooked chicken back into the skillet with the sautéed onion and pepper. Mix well and top with slices of provolone cheese. Cover the skillet briefly to let the cheese melt.
- Spread butter on the cut sides of the hoagie rolls, then place them face down in a skillet or on a griddle over medium heat. Toast until golden brown.
- Fill each toasted roll with the cheesy chicken and vegetable mixture, drizzle with the honey mustard dressing, and serve warm.
Notes
- Slice the chicken thinly so it cooks quickly and stays tender.
- Toast the buttered hoagie rolls face down in a skillet for the best texture.
These are such a great weeknight quick dinner option! Comes together in 30 minutes.
I have made this for my family a few times already. I have served it with the bun and with taco shells and its so good!! So easy for a week day meal
Cheesesteaks are so good, but with chicken! Wow.