Chicken Cheese Steaks

Total Time
15 min
7 min
8 min
If you like the Philly cheese steak, but want to skip the beef and trim the fat check out this healthier interpretation.


olive oil

1 tsp

uncooked onion(s)

½ medium, thinly sliced

poblano chile

½ small, seeded and thinly sliced

garlic clove(s)

1 medium clove(s), crushed through a press

restaurant type chicken tenders

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.


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.

A happier, healthier you starts here