Philly-Style Chicken Cheese Steak Sandwich Recipe

12 lbs. tender, juicy organic chicken breasts

Approx. 5 lbs. of premium chicken breast strips

Approx. 3-lb. pack of succulent and juicy chicken breasts ― portioned in three 1-lb. pouches

15 lbs. of tender, juicy premium chicken breasts — 60 servings total

Approx. 3-lb. pack of meaty and delicious boneless thighs ― portioned into three 1-lb. pouches

1.38-lb. bag of gluten-free and organic chicken breast nuggets

4 packs of crispy and delicious uncured, no-sugar-added, fruitwood-smoked bacon

Approx. 5-lb. low-sodium fully cooked boneless turkey breast roast

12 lbs. tender, juicy organic chicken breasts

Approx 1.25-lb. mild, slightly sweet uncured ham

15 lbs. of tender, juicy premium chicken breasts — 60 servings total

4 packs of crispy and delicious uncured, no-sugar-added, fruitwood-smoked bacon

15 lbs. of tender, juicy premium chicken breasts — 60 servings total

Approx. 3-lb. pack of tender, juicy organic chicken breasts ― portioned into three 1-lb. pouches

Three 22-oz. bags of air fryer-ready, seasoned wings: spicy, roasted and lemon pepper

1.38-lb. bag of gluten-free and organic chicken breast nuggets

Wondering how to make the best cheesesteak sandwich? We think the answer comes in replacing thinly sliced beefsteak with chicken tenders and flavor with a buffalo-style dressing! This recipe comes together in minutes, which means it's a great option when you need to get dinner on the table quickly. And kids will love this cheesy, filling dish.

Ingredients

1 pound Perdue Boneless Skinless Chicken Tenderloins
1/2 cup buffalo hot sauce
4 slices provolone cheese, sliced in half
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil
4 six-inch hoagies
1/2 cup chunky blue cheese dressing
1/3 cup thinly sliced celery

Made with Our

Step 1

Cover the tenders with plastic wrap and pound with a rolling pin or meat mallet to create a thin, even thickness. Season the chicken tenderloins with salt and pepper.

Step 2

In a large skillet, heat the olive oil over medium-high heat. Sauté the chicken tenders for 2 to 3 minutes on each side. Add the hot sauce and simmer for 2 to 3 minutes more until chicken is cooked through. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170 F.

Step 3

Open the hoagie rolls lengthwise and place 2 halves of provolone cheese in the bottom of the roll. Fill the roll with buffalo-simmered chicken tenders.