This recipe is like the chicken version of a classic Philly Cheesesteak. A Philly Cheesesteak sandwich is the perfect sandwich in my opinion: tender bell peppers, onions, flavorful sliced meat, and super melty cheese (preferably Cheez Whiz) are all squished together in a super soft (yet sturdy) Amoroso roll for the ultimate flavor and texture combination.
This is like a homemade version of that, but with chicken! It’s an easy Chicken Philly Cheesesteak recipe with tender chicken, bell peppers, onions, and melted provolone cheese stuffed inside a hoagie roll (or the closest bun you can find to an Amoroso roll!) This recipe makes two Chicken Cheesesteak sandwiches, and comes together in about 30 minutes. Feel free to double the ingredients if needed!.
Have you ever craved that perfect combination of crispy juicy and savory all in one bite? Well, I’m about to show you how to make chicken steak that’ll knock your socks off! This isn’t just any recipe – it’s a twice-a-year indulgence for some folks, but a monthly treat for many (including myself, if I’m being honest).
Let me clear up some confusion right away – there’s actually no chicken in chicken steak! I know, weird right? The name comes from the cooking method, which resembles how fried chicken is prepared. Today, I’ll walk you through making this classic comfort food step by step, with all the tips and tricks I’ve learned over years of perfecting this dish.
What Exactly is Chicken Steak?
Before we dive into cooking. let’s clarify what we’re talking about
To make chicken steak, also called chicken fried steak, you bread and fry tenderized beef steak in a way that is similar to how you fry chicken. It’s usually served with mashed potatoes and a thick layer of creamy white gravy. The outside gets crispy, and the inside gets soft and juicy. It’s like heaven on a plate!
Some people think it’s the same as country fried steak, but they’re not. Country fried steak has brown gravy, while chicken fried steak has white gravy. Both are tasty, but today we’re going to focus on the white gravy one.
Ingredients You’ll Need
For the Chicken Fried Steak:
- 3 pounds cube steak (tenderized round steak)
- 1 1/2 cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- Black pepper (to taste)
- 3/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 1/2 cup canola or vegetable oil
- 1 tablespoon butter
For the White Gravy:
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon seasoned salt
- Black pepper (to taste)
Step-by-Step Instructions
Preparing the Meat
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Set up your breading station with three dishes: one with flour mixture, one with egg mixture, and a clean plate for the breaded meat.
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In a dish, mix flour with seasoned salt, black pepper, paprika, and cayenne.
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In another dish, beat the milk and eggs together.
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Season each piece of meat with kosher salt and black pepper on both sides.
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Dip each piece of meat in this order:
- First into the flour mixture (coat completely)
- Then into the milk/egg mixture (coat completely)
- Back into the flour mixture (coat completely)
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Place the breaded meat on a clean plate and repeat with remaining pieces.
Frying the Steak
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Heat the oil and butter in a large skillet over medium heat. Test the temperature by dropping a few sprinkles of flour – it should sizzle immediately but not brown too quickly.
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Cook the meat in batches (about 3 pieces at a time) to avoid overcrowding the pan.
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Fry each side for about 2 minutes until golden brown.
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Remove the fried steaks to a paper towel-lined plate and cover lightly to keep warm.
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Continue until all pieces are cooked.
Making the White Gravy
This gravy is EVERYTHING! It really makes the dish special.
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After frying all the meat, pour the grease into a heatproof bowl.
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Return the skillet to medium-low heat and add back about 1/4 cup of the grease.
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Spread the flour out evenly over the hot oil and mix it with a whisk to make a paste. This is your roux.
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Keep cooking until the roux reaches a deep golden brown color. If it seems too greasy, add more flour; if too thick, add a bit more grease.
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Slowly pour in 3-4 cups of milk while whisking constantly.
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Add seasoned salt and black pepper to taste.
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Continue whisking until the gravy is smooth and thick, about 5-10 minutes. You might need to add more milk if it gets too thick.
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Taste and adjust seasonings – underseasoned gravy is a sin in my book!
Serving Suggestions
The classic way to serve chicken steak is next to a big pile of creamy mashed potatoes with gravy poured generously over everything. Trust me, this combo is unbeatable!
For sides, consider:
- Green beans
- English peas
- Corn on the cob
- Fried okra
- Corn muffins
Common Questions About Chicken Steak
Can I use a different cut of meat?
Yep! While cube steak (pre-tenderized round steak) is traditional, you can use regular round steak and tenderize it yourself. Just pound it thin with a meat mallet until it’s about 1/4-inch thick.
Why did my breading fall off during frying?
This happens to everyone sometimes! Make sure your oil is hot enough before adding the meat, and try not to move the steaks around too much while they’re cooking. Letting the breaded meat rest for 5-10 minutes before frying can also help the coating stick better.
How do I know when the oil is hot enough?
Sprinkle a little flour in the pan. If it sizzles, you’re good to go. If it turns brown right away, the heat is too high; lower it. If nothing happens, wait a bit longer.
Can I make this ahead of time?
The steaks are best fresh from the skillet, but you can keep them warm in a low oven (200°F) for up to 30 minutes. The gravy can be made ahead and reheated, just thin it with a little milk if needed.
Why We Love This Dish
I’m not gonna lie – this isn’t diet food! But some dishes just aren’t meant to be healthy, and that’s OK. This is one of those special treats that brings everyone to the table with big smiles.
When my family smells chicken steak cooking, they come running from all corners of the house. It’s crispy, it’s creamy, it’s sinfully indulgent – and sometimes that’s exactly what we need. Whenever I make this, there’s never any leftovers, which I take as the ultimate compliment!
The Secret to Perfect Chicken Steak
If I had to pinpoint what makes a truly great chicken fried steak, I’d say it comes down to three things:
- Proper breading – The double-dip method creates that perfect crispy crust
- Oil temperature – Too hot burns the outside before the inside cooks; too cool makes it greasy
- Well-seasoned gravy – Don’t be shy with the salt and pepper!
My grandmother always said you can tell a good cook by their gravy, and I think she was onto something there. Take your time with it, and your efforts will be rewarded.
Final Thoughts
Chicken steak isn’t an everyday meal for most of us, but when you want something truly special that screams comfort food, it’s hard to beat. There’s something magical about that combination of crispy meat, creamy gravy, and fluffy mashed potatoes that just hits the spot.
Now go fire up that skillet and get cooking! And if you try this recipe, I’d love to hear how it turned out for you.
Ingredients for Chicken Philly Cheesesteak Sandwiches
- 2 tbsp. Avocado Oil* (divided)
- 8 oz. Breasts or thighs of chicken without bones (trimmed of extra fat)
- Salt & Pepper
- 1/2 tsp. Garlic Powder
- 1 tsp. Italian Seasoning
- 1/2 medium Red Bell Pepper
- 1/2 medium Green Bell Pepper
- 1/2 large Onion (white or yellow)
- 4 slices Provolone Cheese**
- 2 Sausage Rolls (or sub rolls, hoagie buns, or sausage rolls)
*Vegetable oil, canola oil, or olive oil can be used in place of avocado oil.
**Cheez Whiz is an all-time favorite cheese sauce that is used in a traditional Philly Cheesesteak. I use provolone in this recipe, which is also a traditional option, or you could use white American cheese!.
***Amoroso rolls are the traditional rolls used for a traditional Philly Cheesesteak sandwich. They are baked from scratch in Philadelphia, which makes them hard to find if you don’t live there. Amoroso rolls were made to look like hot dog buns but have a stronger inside so they can handle the juices from the steak and vegetables in a Philly Cheesesteak.
As a Midwesterner, I usually have to find a substitute. Look for a roll that is similar in shape to a hot dog bun, but sturdier. That’s why I recommend these Sara Lee Artisan Sausage Rolls that I used for the sandwiches in these photos. They’re sturdy and soft, especially if you warm them in the microwave for about 20 seconds before stuffing them! If you can’t find them, look for a similar hoagie bun or sandwich roll.
How to Make a Chicken Philly Cheesesteak
- Season the chicken with salt, pepper, and 1/4 tsp. garlic powder. Put the chicken that has been seasoned out at room temperature while you get the other things ready.
- Cut the red pepper, green pepper, and onion into thin slices at the same time. Set aside.
- In a large skillet over medium-low heat, heat one tablespoon of oil. The chicken should be cooked for three to four minutes on each side. Put the cooked chicken in a big bowl, cover it with foil, and set it aside.
- Add the remaining tablespoon of oil to the skillet. To the pan, add the onion slices, green pepper slices, red pepper slices, Italian seasoning, and a pinch of salt and pepper. Turn the heat up to medium-high.
- For about 6 to 8 minutes, stir the vegetables often while cooking them over medium-high heat. At this point, the vegetables should have a little char and be soft.
- Use a sharp knife to cut the chicken into thin slices. Put the chicken slices back in the pan with any bowl juices. Reduce the heat to medium-low.
- Add the chicken pieces to the sautéed vegetables and stir to mix.
- Split the chicken and vegetable mix in half and move each half to its own side of the pan.
- Place two provolone cheese slices over each chicken/veggie half. Let the cheese melt. (If the pan has a lid, put it on top to keep the heat in and help the cheese melt.) ).
- Before you use them, heat the sausage rolls for about 20 seconds in the microwave.
- To put one half of the chicken cheesesteak into a warm sausage roll, use a spatula to remove the cheese from the other half. Repeat with the other sandwich roll and other cheesesteak half.
- Serve hot!
