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These fajita chicken cheesesteak sandwiches are full of spiced chicken, peppers and lots of cheese, all on a toasted roll. AD

Fajita Chicken Cheesesteak Sandwiches

Fajita chicken, peppers and onions with lots of melted cheese, all stuffed inside a roll.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 sandwiches
Calories 495kcal
Author Sara Welch


  • 1 tablespoon of olive oil
  • 1 small red onion thinly sliced
  • 2 cups of mixed sliced peppers (I used red, yellow and orange bell peppers as well as a poblano pepper)
  • 2 teaspoons lime juice
  • salt and pepper
  • 14 ounces of Foster Farms Sauté Ready fajita marinated chicken 1/2 bag
  • 1 cup of shredded Monterey Jack or cheddar cheese
  • 4 in sandwich rolls cut half lengthwise
  • 1/4 cup chopped cilantro optional
  • lime wedges for serving optional


  • Pour the olive oil into a large pan and place it over medium high heat. Add the onions and peppers and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to soften
  • Add the chicken to the pan and cook for 10 minutes, stirring frequently, until chicken is browned and cooked through. Stir in the lime juice.
  • Preheat the broiler. Divide the chicken and pepper mixture evenly over the rolls and top each sandwich with 1/4 cup cheese. Place on a baking sheet and broil for 3-5 minutes or until cheese is melted. Top with chopped cilantro if desired and serve immediately with lime wedges on the side if using.


Calories: 495kcal | Carbohydrates: 68g | Protein: 36g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 1067mg | Fiber: 8g | Sugar: 16g