Can I use chicken breast instead of chicken tenders?

Yes. Pound a boneless, skinless chicken breast to even thickness (about 1/4 inch) before slicing thinly, or slice it raw and cook gently to avoid toughness.

How long should I caramelize the onions?

Typically 25–35 minutes over medium to medium-low heat, stirring frequently. They should turn deep golden brown and become sweet and jammy; don't rush this step.

Can I make this ahead?

Yes. Caramelize the onions and cook the chicken up to 1 day ahead, refrigerated separately. Reheat gently and assemble fresh for best texture on the bread.

What if I can't find cherry peppers?

Substitute roasted red peppers, banana peppers, or jalapeños for a different heat or sweetness profile; adjust quantity to taste.

Should the cheese be melted?

Freshly grated cheddar will soften when piled onto warm chicken and onions; if you prefer it fully melted, top the sandwich and heat in a skillet or under the broiler for 1–2 minutes.

Chicken Cheesesteak with Caramelized Onions

Name: Chicken Cheesesteak with Caramelized Onions
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 servings
Cuisine: American
Ingredients: 1 large Spanish onion, thinly sliced; 2 tbsp unsalted butter; 2 tbsp avocado oil, divided; Kosher salt, to taste; Freshly ground black pepper, to taste; 1.5 lbs chicken tenders; 4 oz sharp white cheddar cheese, freshly grated; 1 large Italian roll; 2 tbsp mayonnaise; 3-4 cherry peppers, plus juice for drizzling

CookOSBeta

Chicken Cheesesteak with Caramelized Onions | CookOS

Ingredients

1 large Spanish onion, thinly sliced
2 tbsp unsalted butter
2 tbsp avocado oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1.5 lbs chicken tenders
4 oz sharp white cheddar cheese, freshly grated
1 large Italian roll
2 tbsp mayonnaise
3-4 cherry peppers, plus juice for drizzlingoptional

10 Ingredients

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Instructions

1
Thinly slice the Spanish onion into half-moons.
2
Heat a large skillet over medium heat. Add the unsalted butter and 1 tablespoon of avocado oil.
3
Add the sliced onions to the skillet and season with kosher salt and freshly ground black pepper.
4
Once the pan is hot, reduce the heat to medium-low. Cook the onions slowly for about 40 minutes, stirring occasionally, until they are deeply caramelized and sweet.
5
While the onions are cooking, prepare the chicken. Remove the tough tendon from each chicken tender and thinly slice the meat into strips.
6
Freshly grate the sharp white cheddar cheese and set aside.
7
Once the onions are caramelized, remove them from the skillet and set aside.
8
Slice the Italian roll lengthwise, but not all the way through. Lightly scoop out some of the bread from the inside to make more room for the filling.
9
Spread a thin layer of mayonnaise on the inside of the roll.
10
Place the roll mayo-side down on a hot griddle or pan and toast until golden brown. Remove and set aside.
11
Add the remaining tablespoon of avocado oil to the hot griddle. Add the sliced chicken and spread it into a single layer.
12
Cook the chicken for about 2 minutes, chopping it with spatulas as it cooks. Season with kosher salt and pepper. Be careful not to overcook.
13
Return the caramelized onions to the griddle and mix them with the cooked chicken.
14
Top the chicken and onion mixture with the grated cheddar cheese and mix until the cheese is melted and incorporated.
15
Place the toasted roll over the cheesy chicken mixture on the griddle. Use a spatula to scoop the entire filling into the roll.
16
Top the cheesesteak with torn cherry peppers and a drizzle of their juice before serving.