The first time I went to Philly and ordered a cheesesteak, I was petrified. There are very specific rules in Philly when ordering, and there is to be no pausing at the window. Their cheesesteaks are worth it, but there is very little you can customize. That’s why I like making them at home.
I can use chicken if I want (a big no-no in Philly) and even throw in a bunch of spices and ingredients that are not typically found in a traditional cheesesteak. These homemade Southwestern chicken cheesesteaks are packed full of flavor and are the perfect crowd-pleasing dish, loaded with smoky paprika, spicy cayenne and lots of cheese.
Southwestern chicken cheesesteaks recipe
- 2 tablespoons olive oil
- 2 large boneless, skinless chicken breasts, sliced
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 pound hard chorizo sausage, diced
- 2 cups sliced mixed bell peppers
- 1/2 cup sliced onions
- 1/3 cup canned black beans, rinsed
- 1/3 cup frozen corn
- 2 long rolls, cut in half
- 4 slices mozzarella cheese
- In a large skillet over medium-high heat, add olive oil. Once the oil is hot, add the chicken, smoked paprika and cayenne pepper. Cook for about 5 minutes, just until the outside starts to cook and you can no longer see pink on the outside.
- Add in the chorizo, and cook for 5 minutes.
- Add in the bell peppers, onions, black beans and frozen corn. Cook until the vegetables are soft.
- Once the mix is ready, pile it high on the buns, and top each roll with 2 slices of cheese.
- Add the sandwiches to a baking sheet, and place them under the broiler just to melt the cheese.