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Chicken Cheese Steaks 

Developed by Jack Achenbach, RDN, LD

You're in for a surprise. This isn't exactly your "typical" chicken cheese steak. Just about the only commonality is the chicken and the hoagie roll it rides in. Now if you want to hit that back button and never look back, I don't blame you. But you'll be missing out on a flavor combo you wish your local steak joint was serving up. So why not stick around, read a little further, and start jotting down that shopping list for later. 

Servings: 8

Level: Easy 

Prep Time: 35 minutes


Boneless, skinless, chicken thighs, chopped

Salt and pepper

Whole milk

White wine vinegar

Onion powder

Garlic powder

Canola oil

Yellow onion, sliced thin

Granulated sugar

Balsamic vinegar

Salt and pepper

Kaiser hogie rolls

Dried figs 

Canola oil

Plum tomatoes

Green bell peppers

Cream cheese



4 E.

1/2 t.

1/4 c.

1 T.

1 t.

1/2 t.


2 T.

1 E.

1 T.

2 T.

To Taste


6 E.

6 E.

1 t.

3 E.

2 E.

4 oz.

1 E.


For the chicken, combine all ingredients and marinate for 1-2 hours. Heat oil in a pan over high heat. Drain chicken and add to the hot oil. Cook for 3-4 minutes until the chicken is golden brown. 

In a small sauté pan, heat oil over high heat. Add peppers and sear for 1-2 minutes. Then add the tomatoes and cook until soft. Season with salt and pepper. 

In a sauté pan, heat oil over medium-high heat. Add onions and cook for 10-15 minutes until they begin to brown. Add the sugar and balsamic vinegar and cook for an additional 2-3 minutes. Season with salt and pepper.

In a food process, blend together the cream cheese and avocado.


To serve:

Spread toasted roll with cream cheese and top with fixings!


Cooking note:

Ground chicken works just as well and is a great time saver!


Storage Instructions:

Store ingredients separately in airtight containers.

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© 2023 by Jack Achenbach


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