A cheesesteak sandwich is a type of hoagie that originated in Philadelphia, Pennsylvania in the early 1930's. It is made with thinly sliced ribeye steak, melted cheese, and grilled onions on a long hoagie roll. But this is our adaptation using a grilled chicken breast on Abigail's Oven Garlic Rosemary Sourdough Bread.
The cheese is typically provolone, but other cheeses such as American cheese, cheddar, or Swiss might also be used. The meat is grilled until until brown, and then onions are sautéed with the meat until caramelized and soft. The cheese is then placed on the chicken and onions, and the sandwich is heated until the cheese is melted.
The cheesesteak is a popular regional fast food in Philadelphia, and there are many different restaurants that claim to serve the best cheesesteak. This sandwich has become popular outside of Philadelphia as well, and can be found in many restaurants and diners across the United States. There are also many different variations of the cheesesteak, such as the "Philly cheesesteak hoagie" which is made with a hoagie roll instead of a long roll, and the "Philly cheesesteak pizza" which is a pizza topped with cheesesteak ingredients.
Here are some of the essential ingredients of a cheesesteak sandwich:
Other optional ingredients include:
Here is a recipe for chicken cheesesteak on our sourdough bread:
- 1 thinly sliced chicken breast
- 1/2 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices sourdough bread
- 1 cup shredded provolone cheese
- Heat a large skillet over medium-high heat.
- Add the chicken, onion, and bell pepper to the skillet.
- Season with Worcestershire sauce, salt, and pepper.
- Cook, stirring occasionally, until the meat is browned and the vegetables are tender, about 5 minutes.
- Remove the meat and vegetables from the skillet and set aside.
- Place the bread slices in the skillet and toast until golden brown, about 1 minute per side.
- Top each bread slice with a layer of provolone cheese.
- Divide the steak and vegetables evenly between the bread slices.
- Serve immediately.
- For a more authentic Philly cheesesteak, use thinly sliced ribeye steak.
- You can also add mushrooms to the sandwich.
- If you don't have sourdough bread, you can use hoagie rolls or French bread.
- The best cheese to use for a cheesesteak is provolone, but you can also use American cheese, cheddar cheese, or Swiss cheese.
And remember, if you are looking for a place to get delicious sourdough bread for #NationalSandwichMonth, we are in more than 30 stores throughout Utah, at Farmers Markets in Ogden, SLC Downtown, Murray, So Jordan, Draper, Daybreak, Provo, and Spanish Fork. Of course, on weekdays you can always drop by The Store at the Bakery: Mon 12:00 PM-5:00 PM, Tue 9:00 AM-5:00 PM, and Wed-Fri 10:00 AM-5:00 PM, at 421 South 200 East in Spanish Fork, Utah.
Author: Darryl Alder lives with his wife in Riverside Lodge, which is their home, along the Provo River in Utah. He is a retired career Scouter and outdoorsman who spent many hours over a campfire using a Dutch oven and loves sharing recipes for the kitchen and the campfire alike. You'll find many of his recipes on this blog and can follow him on Facebook, Instagram, YouTube, and Twitter.