Chicken Cheesesteak Sandwich
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 625, total fat 30 G., saturated fats 9 G., proteins 46 G., carbohydrates 41 G., fiber 3 G., cholesterol 166 mg, sodium 1248 mg, sugar 0 G.
Calories 625, total fat 30 G., saturated fats 9 G., proteins 46 G., carbohydrates 41 G., fiber 3 G., cholesterol 166 mg, sodium 1248 mg, sugar 0 G.
The classic cheesesteak sandwich is a juicy beef sandwich on a large bun topped with onions and bell peppers, all topped with a thick layer of melted cheese. This recipe uses baked chicken thighs instead of steak. The dark meat of the thighs is hard to dry out, and it stays juicy and tender—a perfect substitute for a delicious sandwich!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of skinless and boneless chicken thighs
- 3 tablespoons extra-virgin olive oil
- 0.5 tsp paprika
- 1 large onion, thinly sliced
- 2 cloves garlic, finely chopped
- 0.5 cup pickled hot or sweet cherry peppers, thinly sliced
- 4 soft hoagie buns, split on the side
- 6 slices American cheese (about 120 g), cut in half
- Hot sauce and/or ketchup (optional)
- Carrot and celery sticks, for serving (optional)
We recommend
Recipes with similar ingredients: chicken thighs, chili pepper, American cheese
Cooking the dish according to the recipe:
- Preheat oven to 450°F (230°C). Line a baking sheet with foil. Combine the chicken, 1 tablespoon olive oil, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on the sheet; arrange in a single layer on the sheet. Bake until cooked through, 15 minutes. Transfer the chicken to a cutting board, remove the foil, and set the baking sheet aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat; add the onion and cook, stirring occasionally, until golden brown, 6-8 minutes. Add the garlic, 1/4 teaspoon salt, and black pepper to taste and cook for 1 minute. Remove from heat and stir in the pickled peppers. Brush the insides of the buns with the remaining 1 tablespoon olive oil; place them cut-side up on a baking sheet and toast in the oven for 2 minutes.
- Thinly slice the chicken and arrange it on the buns. Top evenly with the onion mixture and cheese. Return to the oven until the cheese melts, about 2 minutes. Drizzle with hot sauce and/or ketchup and serve with carrot and celery sticks.
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