Chicken and Cheese Steaks Jon and Kate Plus 8
Ready to upgrade your sandwich game? These Chicken and Cheese Steaks Jon and Kate Plus 8 are a flavor-packed, family-friendly twist on the iconic Philly cheesesteak. Featuring tender, thinly sliced chicken breast seasoned with a hint of paprika, sautéed green bell peppers, onions, and mushrooms, all smothered in melty provolone cheese, this recipe is bound to be a hit at your next meal. Piled high on toasted hoagie rolls and baked to perfection, these hearty sandwiches come together in under 40 minutes, making them ideal for weeknight dinners or gatherings. With a balance of savory flavors and textures, this chicken cheesesteak recipe is guaranteed to delight every palate—perfect for feeding a hungry crowd or enjoying leftovers the next day!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pounds Chicken breast, thinly sliced
- 1 Green bell pepper, thinly sliced
- 1 Onion, thinly sliced
- 1 cup Mushrooms, sliced
- 2 cloves Garlic, minced
- 8 slices Provolone cheese, sliced
- 8 Hoagie rolls
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Butter
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the thinly sliced chicken breast with salt, black pepper, and paprika.
Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until fully cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining olive oil and butter over medium heat.
Add the thinly sliced onion, green bell pepper, and mushrooms, and cook for 5-6 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 1 minute.
Return the cooked chicken to the skillet and toss with the sautéed vegetables until evenly combined. Remove from heat.
Preheat the oven to 375°F (190°C).
Slice the hoagie rolls lengthwise (without cutting all the way through) and arrange them on a baking sheet.
Place a generous portion of the chicken and vegetable mixture into each hoagie roll.
Top each sandwich with a slice of provolone cheese.
Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
Remove from the oven and serve hot. Enjoy these hearty sandwiches with your family or friends!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.9 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 200 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
