The Bacon Ranch Chicken Cheese Steak from Jersey Mike's features tender grilled chicken, smoky bacon, melted provolone cheese, and zesty ranch dressing, all layered in a soft, toasted sub roll for a savory and satisfying sandwich experience.
Equipments
- Grill or flat-top griddle
- Spatula
- Tongs
- Cheese melter or heat dome
- Knife
- Cutting board
- Sub roll toaster or oven
- Squeeze bottle (for ranch dressing)
- Sandwich assembly station
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 6 slices bacon
- 4 slices provolone cheese
- 4 sub rolls
- 1/2 cup ranch dressing
- Salt
- Black pepper
- Vegetable oil
Chicken breast should be sliced thinly and seasoned with salt and black pepper before grilling to ensure even cooking and enhanced flavor. Use a flat-top griddle or grill for consistent heat, and cook bacon until crispy to add a smoky texture contrast. Provolone cheese melts best under a cheese melter or heat dome, infusing the sandwich with creamy richness. Lightly toasting the sub rolls will provide a crunchy exterior that holds up well against the ranch dressing and juicy chicken. When preparing your Bacon Ranch Chicken Cheese Steak from Jersey Mike's copycat menu, focus on balancing smoky, savory, and tangy elements for an authentic taste experience.
Instructions
- Preheat grill or flat-top griddle to medium-high heat.
- Season chicken breast with salt and black pepper.
- Drizzle grill with vegetable oil.
- Cook chicken on grill until cooked through and browned, flipping as needed.
- Remove chicken from grill and slice into thin strips.
- Place bacon slices on grill; cook until crispy, then remove and drain.
- Toast sub rolls in toaster or oven until lightly crispy.
- Return chicken strips to grill and arrange into 4 even portions.
- Top each chicken portion with 1-2 slices cooked bacon.
- Place 1 slice provolone cheese over each portion; cover with cheese melter or heat dome until melted.
- Place toasted sub rolls on sandwich assembly station.
- Using tongs, transfer chicken, bacon, and cheese mixture to each sub roll.
- Drizzle ranch dressing generously over the filling using squeeze bottle.
- Close subs, slice with knife if desired, and serve immediately.
Substitution
The Bacon Ranch Chicken Cheese Steak from Jersey Mike's copycat menu recreates the iconic sandwich with grilled chicken, crispy bacon, melted provolone, and creamy ranch on a toasted sub roll. If boneless chicken breast is unavailable, you can substitute with thinly sliced chicken thighs for a juicier texture. Instead of provolone, Swiss or mozzarella cheese works well and melts smoothly under a heat dome or cheese melter. When bacon strips are hard to come by, turkey bacon or even pancetta can provide a similar smoky flavor. Your sandwich assembly will benefit from using a warm sub roll toasted in a toaster or oven to enhance the overall texture and taste.
Tips
Ensure your chicken breasts are pounded to an even thickness for uniform cooking and tenderness. Monitor the grill temperature carefully to avoid overcooking the chicken or burning the bacon, aiming for a medium-high heat around 375degF (190degC). When melting provolone cheese, use a heat dome or cheese melter for even melting without drying out the filling. Use a squeeze bottle for ranch dressing to evenly distribute flavor without making the sub roll soggy, keeping your Bacon Ranch Chicken Cheese Steak fresh and delicious.
Nutritions
The Bacon Ranch Chicken Cheese Steak from Jersey Mike's offers a hearty source of protein from grilled chicken breast and crispy bacon, supporting muscle repair and satiety. Provolone cheese adds calcium and healthy fats, contributing to bone health and sustained energy. Ranch dressing introduces added calories and fats, so be mindful if you're monitoring your intake. Your sandwich provides a balanced mix of macronutrients ideal for a satisfying meal but keep portion size in consideration for nutritional goals.
Storage
Store leftover Bacon Ranch Chicken Cheese Steak in an airtight container and refrigerate within two hours of preparation to maintain freshness and prevent bacterial growth. Consume chilled leftovers within 3 to 4 days, reheating gently on a grill or flat-top griddle to preserve the tender grilled chicken, smoky bacon, and melted provolone cheese texture. You can also wrap the sandwich tightly in foil or plastic wrap for short-term storage before refrigerating.
Variation or Alternatives
Try swapping boneless chicken breast for thinly sliced ribeye to transform the sandwich into a classic cheesesteak with added juiciness and flavor. You can enhance smoky notes by using smoked cheddar instead of provolone for a sharper cheese profile. If ranch dressing isn't available, blend mayonnaise with a touch of garlic powder, dried dill, and lemon juice to create a homemade alternative that complements your flavors well. Experiment with grilling bacon wrapped around the chicken strips for an extra crispy, infused texture that elevates your sandwich.
Allergies
The Bacon Ranch Chicken Cheese Steak contains common allergens such as dairy from provolone cheese and ranch dressing, as well as egg and soy often found in ranch dressing ingredients. The sandwich also includes wheat from the sub rolls, which can trigger gluten allergies or sensitivities. If you have allergies to any of these components, carefully review ingredient labels or consult Jersey Mike's to ensure your safety.
Why this recipe?
Bacon Ranch Chicken Cheese Steak from Jersey Mike's combines tender grilled chicken, smoky bacon, and melted American cheese smothered in creamy ranch dressing, creating a rich and satisfying flavor profile. The sandwich features freshly baked Italian bread that enhances the texture and supports the robust ingredients perfectly. Your taste buds will appreciate the balanced blend of savory and tangy elements, making it a standout choice among cheese steak options. Crafting a copycat recipe allows you to enjoy this favorite at home, tailoring the seasoning and ingredient quality to your preference.