A Different Kind Of Chicken Cheesesteak Recipe

A classic cheesesteak sandwich is comfort food at its absolute best. Piled high with juicy shaved meat, sauteed peppers and onions, and oozing cheese on toasted rolls, cheesesteaks are over-the-top in the best way possible. But when you break down that sandwich formula, which consists of bread, meat, vegetables, and cheese, you can transform it into a completely new take on a cheesesteak. I do just that in my chicken cheesesteak with oyster mushroom relish recipe, which features crispy chicken thigh shavings wrapped up with caramelized sweet onions, poblano peppers, and the ultimate Gruyère and smoked provolone cheese sauce. What really sets this cheesesteak apart is a layer of oyster mushroom and Calabrian chile paste relish, as well as a chewy pretzel hoagie to pile all of the goodness on. 

This recipe also incorporates some good points on culinary technique, starting with thinly slicing or "shaving" the meat. Giving your chicken thighs a brief freeze to firm them up allows you to cleanly and precisely slice against the grain. This is a great process to use with beef or other meats as well. Next, we'll walk through the steps for crisping up the mushrooms, giving them adequate time to release and then evaporate their juices to avoid spongy texture.

To make these chicken cheesesteak sandwiches, start with boneless and skinless chicken thighs, which you'll shave nice and thin. To make the shaving process easier, pop the thighs into the freezer for about 20 minutes before starting the recipe. 

Next, you'll need some sturdy bread rolls. I chose pretzel hoagies, as I love the chewy texture and salted exterior, but you could also use a good crispy Italian roll (which is often considered the best bread to use for classic Philly cheesesteaks). You will need unsalted butter for pan-toasting the rolls. Olive oil comes into play for searing and caramelizing oyster mushrooms, sweet onion, and a poblano pepper. Once your oyster mushrooms are crisped up in the pan, you will add minced garlic, Calabrian chile paste, and sherry vinegar to create a zippy relish for the cheesesteaks. The peppers and onions come together with the cooked chicken, along with a little bit of kosher salt and freshly cracked pepper. 

Last, you will make an extra gooey cheese sauce, starting with butter and flour for the roux. Final cheese sauce ingredients include whole milk, shredded Gruyère and smoked provolone cheese, and a touch of ground nutmeg (the secret seasoning that sets this cheese sauce apart).

Cut the chicken into very thin slices against the grain (freezing the chicken for about 20 minutes beforehand makes it easier to slice).

Place the chicken slices on a plate, cover, and refrigerate until ready to use.

In a heavy cast iron or other skillet, melt 1 tablespoon butter over medium heat.

Add 2 of the hoagie rolls, cut sides down, and cook until golden, about 2 minutes.

Repeat the process with another 1 tablespoon of butter and the remaining hoagie rolls. Once toasted, set aside until ready to assemble the sandwiches.

Turn the heat up to medium-high and add 1 tablespoon olive oil, the whole oyster mushrooms, and ½ teaspoon salt to the skillet.

Press down on the mushrooms with a metal spatula to sear until they are charred on all sides and their juices have evaporated, about 6 minutes.

Break the mushrooms into pieces, then stir in 3 tablespoons olive oil, the garlic, Calabrian chili paste, and sherry vinegar.

Cook and stir for about 30 seconds, then transfer the mushroom relish to a plate and set aside.

Wipe the pan clean and add 2 tablespoons olive oil to the skillet over medium-high heat.

Add the sliced onion and poblano and season with ½ teaspoon kosher salt.

Saute until browned and caramelized, with no remaining moisture, about 15 to 20 minutes.

Transfer the onions and peppers to a plate and set aside.

Add the remaining 2 tablespoons olive oil to the skillet, then arrange the chicken slices in a single layer, seasoning with 1 teaspoon kosher salt and ¼ teaspoon black pepper.

Cook the chicken on all sides, until browned and slightly crispy.

Add the sauteed onions and peppers to the pan, turn off the heat, and set aside in the meantime.

In a medium saucepan, melt the remaining 2 tablespoons butter over medium heat.

Add the flour and cook for 1 minute, whisking constantly.

Slowly pour in the milk while whisking constantly until smooth and thickened, about 1 minute longer.

Turn off the heat and stir in the shredded cheeses, nutmeg, and remaining ¼ teaspoon black pepper until smooth.

To assemble the chicken cheesesteaks, spread a layer of the mushroom relish on the bottom halves of the toasted pretzel rolls.

Pile the warm chicken, onion, and pepper filling on top of the relish.

Ladle a generous amount of the warm cheese sauce over the filling and finish with the top half of the pretzel rolls. Serve right away.

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The differences between this chicken cheesesteak recipe and the basic cheesesteak formula goes beyond the choice of meat. As mentioned previously, the choice of roll is a bit unconventional. Many cheesesteak enthusiasts might insist upon a fresh Italian or hoagie roll, but I like mixing things up with these chewy pretzel-style buns. Even with the different roll, I still made sure to toast it all the same, as you would with a classic cheesesteak. This crucial step not only adds a toasty, buttery flavor but prevents all of the juices in the meat from making the roll soggy. 

The cheese sauce in this recipe is also quite different from the cheese you'd find on a Philly cheesesteak, which is sometimes straight up provolone, though it's often some variation of American or Cheez Whiz. I think the combination of Gruyère and smoked provolone pairs perfectly with the smoky poblano peppers, and has a certain sophistication and added warmth from that dash of nutmeg.

Perhaps the biggest difference of all comes down to the zesty oyster mushroom relish. While some traditional cheesesteaks may have sauteed button mushrooms mixed in with the peppers and onions, using meaty and woodsy oyster mushrooms (enhanced with garlic and chiles to boot) adds an intense layer of flavor that balances the richness of the sauce. This relish is so good, you might find yourself making an extra batch to use with eggs, rice, or pizza.

When it comes to making a good cheesesteak, whether it's with beef or chicken, the cut of meat makes a tremendous difference in both the flavor and texture of the final sandwich. The reason that steak cuts like ribeye or sirloin are favored in classic beef cheesesteaks is primarily due to the amount of marbling in the meat. A generous distribution of fat throughout the meat fibers ensures that the thinly shaved beef will stay juicy and tender while cooking, with the fat also carrying a rich flavor. 

The same concept applies to chicken. Since many cuts of chicken are relatively lean, chicken thighs are by far the best choice for cutting and pan-crisping for a juicy and flavorful outcome. Drumsticks are too sinuous to thinly shave the meat, so boneless thighs are the best cut from the leg. Boneless and skinless chicken breasts can be used in this preparation, but you will want to monitor the cooking time to prevent the thin slices from drying out and becoming tough. The shaved meat also won't end up nice and crispy, since there's not enough fat in it, but it will still taste just as good.

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