Marry Me Chicken Cheesesteaks (Easy & Flavorful Sandwich Recipe)
What Is Marry Me Chicken and Why Is It So Popular?
Marry Me Chicken is a dish that became popular for its creamy, tangy, and slightly spicy sauce made with ingredients like garlic, herbs, sun-dried tomatoes, and cream. The idea is that it’s so good, someone might propose after trying it! In this version, we bring that same bold, crave-worthy flavor to a sandwich format by turning it into a cheesy chicken cheesesteak.
What’s the Best Chicken to Use for Cheesesteaks?
For juicy, flavorful sandwiches, boneless skinless chicken thighs are the best choice. They’re more forgiving than chicken breast and stay moist after cooking. Slicing them thin allows for quick cooking and mimics the texture of a classic cheesesteak made with shaved beef. This helps each bite be tender and packed with flavor.
Do I Need Special Equipment to Make This?
No! All you need is a basic skillet or griddle. This recipe is great for beginners or anyone cooking in a small kitchen. You’ll be cooking the chicken, toasting the rolls, and melting the cheese all in one pan. It’s simple, fast, and doesn’t require a grill or oven—perfect for quick weeknight meals or a casual lunch.
Ingredients
For the Chicken
- 2 lbs boneless, skinless chicken thighs, thinly sliced
- 1 tbsp olive oil
- 1½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp chili powder
Marry Me Ranch Sauce
- ½ cup buttermilk
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 packet ranch seasoning mix (1 oz)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 2 tbsp white onion, finely minced
- ¼ cup sun-dried tomatoes, finely chopped
- ½ tsp crushed red pepper flakes
- 1 tbsp fresh parsley, chopped
- 1–2 tsp hot sauce (optional)
For the Cheesesteaks
- 4–5 hoagie rolls, split
- 8–10 slices provolone cheese
- 1 tbsp butter (for toasting rolls)
- Optional: Pickled jalapeños, extra sauce for dipping
Instructions
Step 1: Make the Sauce
In a medium bowl, combine the buttermilk, mayonnaise, and sour cream. Add in the ranch seasoning, Dijon mustard, lemon juice, minced garlic, and finely chopped onion. Stir until smooth. Mix in the sun-dried tomatoes, red pepper flakes, parsley, and hot sauce. Refrigerate the sauce while you prepare the chicken to help the flavors blend together.
Step 2: Cook the Chicken
Place your sliced chicken thighs in a bowl. Season with salt, pepper, garlic powder, smoked paprika, and chili powder. 
Heat a skillet or griddle over medium-high heat and add olive oil. Once the pan is hot, add the chicken in a single layer. Cook for about 6–8 minutes, stirring occasionally, until the chicken is fully cooked and golden brown. Work in batches if needed to avoid overcrowding the pan.
Step 3: Toast the Rolls
While the chicken rests, butter the inside of each hoagie roll. Place the rolls face down in the same skillet or a clean pan over medium heat. Toast them for 1–2 minutes until they are golden brown and crisp. This step adds texture and keeps the bread from getting soggy once the sauce and filling go in.
Step 4: Build the Cheesesteaks
To assemble, place a portion of the cooked chicken on each toasted roll. Spoon a generous amount of the Marry Me Ranch Sauce over the chicken. Add 2 slices of provolone cheese on top. If desired, place the sandwiches under a broiler for 1–2 minutes or cover them in a pan until the cheese melts. Serve with extra sauce or jalapeños for more flavor.
Below is a printable recipe card!
Ingredients
Method
- Make the Sauce: In a bowl, combine buttermilk, mayonnaise, sour cream, ranch seasoning, Dijon mustard, lemon juice, garlic, and onion. Stir well. Add chopped sun-dried tomatoes, red pepper flakes, parsley, and hot sauce. Chill while prepping the rest.
- Cook the Chicken: Season sliced chicken with salt, pepper, garlic powder, paprika, and chili powder. Heat oil in a skillet over medium-high. Cook chicken in batches for 6–8 minutes, stirring occasionally, until cooked through and lightly browned.
- Toast the Rolls: Butter the inside of each roll. Toast them face-down in a hot skillet until golden and crisp, about 1–2 minutes.
- Assemble the Cheesesteaks: Add a layer of cooked chicken to each toasted roll. Spoon on sauce and top with 2 slices of provolone. Melt the cheese under a broiler or by covering the pan for 1–2 minutes.
- Serve: Serve hot with extra sauce on the side or pickled jalapeños if desired.
Nutrition (Approx. Per Cheesesteak)
- Calories: 720
- Protein: 40g
- Fat: 45g
- Carbohydrates: 38g
- Sugar: 6g
Tips for Success
- Always use chicken thighs for a juicier, more flavorful result.
- Let the sauce chill for at least 15 minutes before using it.
- Slicing the chicken thin makes it cook faster and feel more like a classic cheesesteak.
- You can swap provolone for pepper jack if you want a spicier option.
FAQs
Can I use chicken breast instead of thighs?
Yes, but chicken thighs give better flavor and stay moist. Just be sure to slice the breast thinly so it cooks evenly and quickly.
Can I make the sauce ahead of time?
Absolutely. The sauce can be made up to 3 days in advance. Store it in the fridge and give it a stir before using.
How spicy is this recipe?
It has a light kick, but you can adjust the heat by adding less red pepper flakes and hot sauce. For extra spice, use spicy cheese or more jalapeños.
Final Thoughts
This sandwich is rich, cheesy, and packed with flavor. It’s easy to make, beginner-friendly, and perfect for everything from busy weeknights to game day meals. If you’re looking for a fun twist on Marry Me Chicken that delivers on every level, this chicken cheesesteak is it. Try it once and you’ll be hooked! Check out all my other recipes in the link below!
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