This chicken cheesesteak combines lean ground chicken breast with thinly sliced onions, bell pepper, and jalapeño peppers on toasted rolls with low calorie chipotle mayo. Inspired by Jersey Mike’s chipotle chicken cheesesteak sub, this healthier version has 25 grams of protein per sandwich with only 29 grams of carbs, 12 grams of fat, and 310 calories.
But sandwiches are just one of many things you can make with this chicken cheesesteak. Below, I’ll teach you how to make loaded cheesesteak fries and nachos, protein bowls, and more with this recipe. Let’s get cooking!
How to Make Chipotle Chicken Cheesesteak
As you’d expect from cheesesteak, this is a pretty simple recipe. Other than making the chipotle mayo and toasting some rolls, the only thing to do is cook ground chicken with onions and peppers.
You could even swap the chipotle mayo for a pre-made condiment and skip the toasted buns to save time. Though I think toasting the buns helps them hold up to the condiments and prevents them from getting soggy.
Ground Chicken vs Shaved Chicken Breast
When I first started testing this recipe, I used thinly shaved chicken breast. But then I came across a Jersey Mike’s employee’s YouTube video where he made chicken cheesesteak subs with what appears to be ground chicken.
I definitely prefer ground chicken, since it doesn’t require any prep like slicing chicken breast and is much easier to brown without absolutely overcooking.
And speaking of browning, that’s a major key to success with this recipe. There’s no sauce or seasoning other than the veggies and a pinch of salt and pepper. So giving the chicken time to properly brown and develop flavor via the Maillard reaction is paramount!
You’ll see in the recipe that you have two options for melting provolone cheese on the chicken and vegetables, either in the skillet or on top of assembled sandwiches.
What I don’t mention in the recipe card is the possibility of using other types of cheese or cheese sauces.
What About Classic Philly Chicken Cheesesteak?
If you want to go for a more classic cheesesteak skillet, you can simply skip the chipotle mayo or swap it for regular mayo or another condiment. My ground beef Philly cheesesteak skillet incorporates sliced mushrooms and banana peppers, which may also fit the bill if that’s what you’re looking for.
Other Ways to Serve Chicken Cheesesteak
While subs and sandwiches are the first things that come to mind when thinking of cheesesteak, there are tons of other ways to serve this chicken cheesesteak skillet.
To make a big batch of baked french fries, toss two pounds of russet potatoes that you’ve cut into fries with two tablespoons of olive oil and a couple pinches of salt and pepper. Add the fries to a half sheet pan and bake at 450ºF for 50-60 minutes until crispy.
Once the fries are crispy, add the chicken cheesesteak mixture and top with provolone before finishing in the oven. You could thin the chipotle mayo out with a bit of water to use as a drizzle.
Source: Loaded Cheeseburger Baked Fries
One of my favorite ways to use any protein source is to make “half calorie” rice bowls by simply mixing together cauliflower rice and jasmine rice. You can play around with ratios, but I typically use 2:1 jasmine to cauliflower. You’ll never know the cauliflower rice is there!
You could also pair the cheesesteak with something like air fried potatoes and other veggies to make meal prep bowls.
I like serving most of my half calorie rice bowls with low calorie yum yum sauce. You could use a thinned out chipotle mayo in the same way here.
You can make low calorie baked tortilla chips by cutting a stack of extra thin corn tortillas into triangles and placing them on a sheet pan lined with a wire rack. Spray the chips with a bit of avocado oil or cooking spray and add a pinch of salt.
Bake for 10-12 minutes at 400ºF until golden brown. The chips will continue to crisp once out of the oven, so be careful not to over bake them.
Especially if you’re going to top them with the chicken cheesesteak and cheese before going back in the oven for a few minutes.
Source: My Best Turkey Chili
Since the chicken cheesesteak already has bell peppers in the mix, you may want to use poblano peppers or another option like mushrooms instead of bell peppers. Even for other peppers, the process is basically the same.
Cut the tops off the peppers and remove any seeds and membranes. Place the peppers upside down on a sheet pan with a wire rack and bake for 20 minutes at 450ºF until tender.
Stuff the baked peppers with the chicken and veggies, top with cheese, and bake for another 8-10 minutes to melt the cheese. You may want to incorporate some of the cheese straight into the ground chicken and veggies before filling.
- Add to a cast iron pizza.
- Toss the finished chicken Philly cheesesteak with cooked pasta and the cottage cheese sauce from my protein mac and cheese.
- Flatbreads, sliders, wraps, lettuce wraps, or air fried quesadillas
- More cheesesteak mashups
As a final serving note, the chips pictured alongside my chipotle chicken cheesesteak sandwiches are actually chicken chips from Wilde Brands. They’re made from chicken breast and have 10 grams of protein per serving with just 8 grams of carbs and 10 grams of fat! You can buy them at Whole Foods, Amazon, and other stores. I’m a big fan of the salt and vinegar flavor.
And that’s a wrap. I hope you enjoy this chicken cheesesteak recipe! If you do, I always appreciate recipe reviews. And if you have an ingredient or prep question, I’d love to help you out. Leave any questions in the comments down below.
- 1 pound Ground Chicken
- 1 Red Bell Pepper, thinly sliced
- 1/2 Sweet Onion, thinly sliced
- 1/4 cup (60g) Pickled Jalapeño Peppers with Brine
- 8 slices Provolone Cheese
- 4 large Sub Rolls, cut in half*
For the Chipotle Mayo
- 3/4 cup (170g) Nonfat Greek Yogurt
- 1/4 cup (60g) Light Mayo
- 3 oz Chipotle Peppers in Adobo
- 1/2 teaspoon Garlic Powder
- Pinch of Salt, to taste
- Add all the chipotle mayo ingredients to a food processor and blend until smooth. Set aside.
- Spray a skillet or griddle with avocado oil spray (or your choice of cooking spray, butter, or oil) and toast the rolls over medium heat. Set aside.
- Heat a large skillet over medium-high heat. Add the ground chicken and cook one side for 3-4 minutes until a golden brown crust forms. Flip the ground chicken and add the onion, pepper, and jalapeño peppers with brine. Season with a pinch of salt and pepper.
- Spread the onions and peppers around the outside of the skillet and cook the chicken for another 2-3 minutes until the second side is golden brown before gently breaking apart and stirring everything together. You're looking to leave the chicken in slightly larger pieces instead of completely mincing. Turn off the heat once the chicken is fully cooked.
- To make sandwiches, you can either add the provolone on top of the chicken and veggies in the skillet or assemble sandwiches and melt the cheese on top. For the latter, spread the chipotle mayo on both sides of the 8 rolls and add the chicken and veggies. Top each with a slice of provolone and either cover or place in a 275ºF oven for a few minutes to melt the cheese.
*I used 4 St. Pierre brioche sub rolls with 260 calories, 8g protein, 46g carbs, and 5g fat each.
If you'd like to use this for things other than subs, see the post above for tips on making cheesesteak fries and nachos, stuffed peppers, protein bowls, and more.
Nutrition Information Notes
The chicken cheesesteak on its own (no chipotle mayo, cheese, or buns) has 565 calories, 106g protein, 19g carbs, and 15g fat.
The chipotle may has 305 calories, 18g protein, 26g carbs, and 14g fat (makes about 320g for 3 tablespoons or 40-45g per sandwich).
Nutrition Information:Yield: 8 Serving Size: 1 sandwich
Amount Per Serving: Calories: 310Total Fat: 12gCarbohydrates: 29gFiber: 2gProtein: 25g