Chicken-Bacon Philly Cheesesteak
Everything you love about Philly’s signature sandwich—with a tasty twist. Chef Tracey stuffs a toasted hoagie roll with the traditional sweet grilled onions and peppers, but instead of shaved beef, she subs in juicy, well-seasoned chopped chicken thighs and smoky bacon for a super-flavorful filling. Then she smothers it in melted Pepper Jack cheese for ooey-gooey deliciousness and a touch of jalapeño heat. It’s served with creamy, tangy buttermilk Ranch dressing for a cooling flavor contrast. Get set to indulge… just make sure you’ve got some extra napkins handy.
Nutritional facts
Protein
43g
Carbs
46g
Calories
810kcal
Fat
53g
Ingredients
Hoagie Rolls, Bacon, Cheese, Pepperjack, Sliced, Chicken Thigh, Canola and Olive Oil Blend, Buttermilk, Black Pepper, Onion, Kosher Salt, Montreal Steak Seasoning, Mayonnaise, Green Bell Pepper, Ranch Dressing Powder
Contains milk, eggs, wheat, soybeans.
Reviews
4.5
Based on 323 reviews
Casey · 08/29/25
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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