Chicken cheese steaks

Total Time
15 min
7 min
8 min
If you like the Philly cheese steak, but want to replace the beef with chicken check out this leaner interpretation. Poblano chiles stand in for the usual bell peppers to give the sandwich extra flavor and a touch of heat. The poblano is a dark green chile pepper, about 5 inches long and 2 1⁄2 inches wide. It can range from mild to moderately hot. While you’re preparing the filling, toast the hero rolls in a toaster oven or under the broiler. You can pick-up baked or grilled chicken tenders from your favorite restaurant or use leftover cooked chicken stored in your refrigerator.


Olive oil

1 tsp


½ medium, thinly sliced

Poblano chile pepper

½ small, seeded and thinly sliced


1 clove(s), crushed through a press

Chicken tenders, restaurant type

1 pound(s), raw

Table salt

¼ tsp

Provolone cheese

2 slice(s), 1-ounce each

Nathan's Famous Hoagie Roll

1 item(s)


  1. Heat the oil in a large nonstick skillet over medium heat. Add the onion, poblano chile, and garlic; cook, partially covered, stirring occasionally, until golden and softened, 3–4 minutes.
  2. Add the chicken and salt; cook, uncovered, turning occasionally, until the chicken is browned and cooked through, about 4 minutes. Remove the skillet from the heat. Top the chicken with the cheese; cover the skillet and let stand until the cheese melts, about 1 minute.
  3. Fill each roll with half of the chicken filling. Cut each sandwich in half. Yields 1/2 sandwich per serving.