My Chicken Cheesesteaks combine pulled rotisserie chicken piled on rolls with onions, and topped with melted provolone cheese and blistered shishito peppers. These sandwiches are easy to make and perfect for when you’re craving an easy sandwich!
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The cheaper cheesesteak
I love a good Philly cheesesteak, but lately, chicken has seemed like a more economical choice, especially when you’re trying to feed a family. That’s where my inspiration for these Chicken Cheesesteaks stems from.
Not only are these cheaper to make, but they’re also easy, especially if you’re using store-bought rotisserie chicken. While you can certainly take the time to make homemade rotisserie chicken, I promise you that store-bought works just as well for this recipe.
Chicken cheesesteak sandwiches are a great option for game day alongside other sandwiches, like my hot roast beef sandwiches, and Buffalo wings, but my family loves these so much I make them on random weeknights.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. I’m using pulled rotisserie chicken. As mentioned above, store-bought rotisserie chicken is just fine and will make the prep work for the dish even easier.
- Cheese. I’m using provolone, but any quick-melting cheese would be great. White or yellow American, Swiss, or whiz are all good.
- Bread. I’m using store-bought round rolls, but use any soft rolls you can find.
- Peppers. I love shishito peppers on their own, and they’re even better on a chicken cheesesteak. You could also use long hots or cherry peppers.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- Heat a large pan to medium heat with 2 tablespoons of neutral oil and add the peppers.
- Toss so the peppers are coated with the oil and add 1/4 cup of water and cover the pan for 5 minutes.
- Remove the lid and continue to cook until the peppers and soft and charred, then transfer to a plate, pinch off the stems, and discard. Season the peppers with salt to taste.
- Add the remaining oil to the pan and turn the heat to medium-high and add the onions. Cook them for 3 minutes or until the begin to develop some color.
- Add the chicken and continue to cook for another 3 minutes, stirring occasionally.
- Add 6 slices of the provolone on top of the chicken and onions and chop the cheese into the chicken with a spatula or wooden spoon and mix together.
- Turn off the heat, separate the chicken into two sections about the size of the roll, and top each section with another slice of cheese.
- Using a large spatula to lift the chicken, transfer it to a roll to form the sandwich, then top with as many shishito peppers as you’d like, and enjoy!
Top tips
- The pan. I used a hard anodized pan for this recipe, but you really can use any pan you’d like, including cast iron and stainless. A griddle top, such as a Blackstone, would work even better, especially if you’re making more than 2 chicken cheesesteak sandwiches.
- Serving. While not traditional, I usually serve these rotisserie chicken cheesesteaks with barbecue sauce on the side. My daughter loves it this way and I find that the sauce adds more moisture. A traditional cheesesteak has way more fat than these so the sauce helps make up for it.
- Sliders. While this recipe makes 2 full-sized sandwiches, feel free to use it to make smaller chicken cheesesteak sliders!
More recipes for rotisserie chicken
You can use pulled rotisserie chicken, homemade or store-bought, for any of these recipes.
If you’ve enjoyed this Chicken Philly Cheesesteak recipe, give it a 5-star rating.
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Easy Chicken Cheesesteaks with Rotisserie Chicken
Ingredients
- 5 tablespoons neutral oil divided
- 20 shishito peppers see notes below
- 2 large kaiser rolls softer rolls work best
- 1 medium yellow onion chopped
- 3/4 pound rotisserie chicken pulled or chopped
- 8 slices provolone cheese see notes below
- salt and pepper to taste
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Instructions
- Heat a large pan to medium heat with 2 tablespoons of neutral oil and add the peppers. Coat with the oil then add a 1/4 cup of water and cover for 5 minutes. Remove the lid and continue to cook until the peppers are soft and charred.
- Place the peppers on a plate and pinch off the stems and discard. Season with salt to taste.
- Add the remaining oil to the pan and turn to medium-high heat. Add the onions and cook for 3 minutes or until they begin to get some color. Add the chicken and continue to cook for another 3 minutes, stirring occasionally.
- Add 6 slices of the provolone cheese on top of the chicken and onions. Chop the cheese and chicken with a spatula or wooden spoon and mix together.
- Turn off the heat and separate into two sections roughly the size of each roll. Top each section with 1 slice of cheese. With a large spatula, scoop the chicken and cheese into the rolls. Top each sandwich with as many shishito peppers as you like. Enjoy!
Notes
- Servings. Makes 2 large sandwiches.
- Pan. A cast iron, stainless steel, or carbon steel will all work well to sear the chicken and onions. It goes without saying, a griddle top such as Blackstone, will work even better and allow you to make numerous chicken cheesesteaks at one time.
- Cheese. You can use whiz, provolone, white or yellow American cheese. A quick melting cheese is best.
- Peppers. I chose to use shishito peppers for this recipes but Italian long hots or cherry peppers are great as well.
- Leftovers. Chicken cheesesteaks can be saved in the fridge for up to 3 days. To reheat, wrap tightly in foil and bake at 300-325°F until warm (about 15 minutes).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can this be eaten cold, I’m trying to find something different to take on a boat. any suggestions?
They could be, though they’ll be much better warm.
I LOVE THESE! Super easy to make. Great for the summer
So glad you enjoyed, Sean!