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Smoked Chicken Cheesesteak

Smoked Chicken Cheesesteak

This sandwich is a great way to give that leftover smoked chicken a second act.   Smothered with sauteed spinach, mushrooms, and smoked provolone 

Prep Time: 15 minutes
Cook Time: 1 hour

Makes 6 sandwiches

  • 1 lb boneless skinless chicken thighs
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp ancho chili powder
  • 3 cups chopped spinach
  • 1 tsp diced garlic
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 6 slices smoked provolone
  • 6 mushrooms
  • 6 French rolls


  1. Turn on the grill and set the temp to 275°
  2. Season the chicken thighs with salt, pepper, and garlic
  3. Place on the grill and cook for about 1 hour or until internal temp reaches 160°
  4. In a large skillet, saute the spinach with olive oil, garlic, salt and pepper until the spinach is wilted most of the water has cooked out.  Remove and set aside
  5.  Chop the chicken and mushrooms into equal size pieces
  6. In a large skillet, combine the chicken and mushrooms and cook over medium heat for 5 minutes.
  7. Align the chicken and mushrooms into a line and cover with the sauteed spinach and smoked provolone
  8. Melt the cheese over the top then cover with an open French roll
  9. With a spatula, flip the sandwich over, plate and serve!
    Smoked Chicken Cheesesteak

    Pairs well with the following Bear Mountain Premium BBQ Pellets

    Bold BBQ Craft Blends™ Wood Pellets Add to cart
    Apple BBQ Wood Pellets Add to cart