December 27, 2023
Review RecipeChicken Cheesesteak
Savor the delicious fusion of tender chicken, sautéed bell peppers, onions, and melty cheese in our chicken cheesesteak.
Jump to Recipe
Table of Contents
- Chicken Cheesesteak Ingredients
- Substitutions and Additions for Philly Chicken Cheesesteak
- How To Make This Chicken Philly Cheesesteak Recipe
- How To Serve a Chicken Philly
- Storage Tips for Chicken Cheesesteaks
- Why We Love This Chicken Philly Cheesesteak Recipe
- Frequently Asked Questions
- More Perfect Recipe Ideas You’ll Love
- JUMP TO RECIPE
- More Delicious Recipes
Elevate your sandwich game with our chicken cheesesteak – a delectable fusion of flavors and textures. Juicy chicken, sautéed veggies, and gooey cheese, all on soft hoagie rolls, come together for a satisfying meal that’s perfect for any day of the week.
Chicken Cheesesteak Ingredients
This is one good sandwich! Our chicken cheesesteak recipe boast plenty of flavorful and fresh ingredients loaded onto soft hoagie buns.
Bell peppers and sweet onions not only make this dish colorful but also create a delightful sweet and savory balance that complements the chicken.
Sliced mushrooms and garlic add earthy richness and aromatic depth to the veggie medley.
The creamy and smoky provolone cheese turns the sandwich into a melt-in-your-mouth delight.
You’ll need:
- 4 (8-inch long) deli hoagie rolls
- 3½ tablespoons of salted butter (divided into 1 tablespoon and 2½ tablespoons)
- 1 pound of boneless skinless chicken breast, sliced into thin strips
- 1 teaspoon of dried Italian seasoning
- 1 teaspoon of kosher salt
- ½ teaspoon of fresh cracked black pepper
- 2 tablespoons of extra virgin olive oil (divided in half)
- 1½ cups of thinly sliced green bell pepper
- 1½ cups of thinly sliced red bell pepper
- 1 cup of thinly sliced sweet yellow onion
- 1 tablespoon of minced garlic
- 1½ cups of thinly sliced white button mushrooms (rinsed and dried)
- 12 slices of smoked provolone cheese
PRO TIP:
Try to keep all your slices of onions, bell peppers, and chicken roughly the same size. Your slices may need to be cut in half to keep the slices as close to uniform as possible.
Substitutions and Additions for Philly Chicken Cheesesteak
Much like a traditional cheesesteak sandwich, these are loaded with great flavor thanks to thin slices of chicken, slices of cheese, the pepper mixture, and sauteed onions.
Ready to make the perfect sandwich? With these easy suggestions, the whole family will rave about your meal!
CHICKEN: Instead of skinless chicken breast, it’s easy to pick up a ready-made rotisserie chicken from the grocery store. You can also use ground chicken if you would like. You could use leftover baked chicken or chicken thighs.
Turkey breast also pairs well with cheesesteak seasonings if you’d like to use a different protein.
HOAGIE BUNS: You can substitute these with pre-split deli rolls or crusty French baguettes for a different texture. You could also use large sub rolls or a hot dog bun. Additionally, you could use an Amoroso roll, whole grain rolls, or multi-grain rolls.
You could also skip the sub roll entirely and make this chicken cheesesteak skillet to eat without a roll if you wish.
EXTRA VIRGIN OLIVE OIL: If you prefer, use vegetable oil or avocado oil as an alternative.
SPICE IT UP: If you like it spicier, experiment with additions like sriracha sauce, tabasco sauce, Thai chili paste, crushed red pepper flakes, or chili powder to the chicken and veggie mixture.
CHEESE: While smoked provolone is fantastic, feel free to switch it up with white American cheese, mozzarella cheese, regular American cheese, Cheese Whiz, or even pepper jack cheese for a unique twist.
Each cheese brings its unique taste and melting properties to the dish, allowing for customization based on preference. You can’t go wrong with melty cheese!
CHICKEN BREAST: For a leaner option, you can use turkey breast. This substitution maintains the recipe’s overall texture while offering a slightly different flavor. Turkey breast also pairs well with the cheesesteak seasonings.
BELL PEPPERS: If you’re looking for a bit of heat, try substituting bell peppers with poblano or Anaheim peppers. These varieties add a mild spiciness without overwhelming the dish.
For a sweeter twist, red or yellow bell peppers can be used instead of green pepper.
ONIONS: Shallots can be an excellent substitute for onions. They have a milder, slightly sweeter flavor, which can add a different dimension to your cheesesteak. Additionally, caramelizing shallots bring out their natural sugars, enhancing the overall taste.
You could also use a sweet onion, red onion, or white onions in this chicken Philly recipe. The sautéed onions add a delicious depth of flavor to the sandwiches.
GARLIC: For a less intense garlic flavor, you can use garlic powder instead of fresh garlic. This swap allows for a more subtle garlic presence, blending seamlessly with the other flavors.
WORCESTERSHIRE SAUCE: If Worcestershire sauce isn’t available, you can use soy sauce as an alternative. Soy sauce will add a similar umami depth but with a slightly different flavor profile.
OLIVE OIL: Avocado oil can be a suitable substitute for olive oil. It has a higher smoke point, making it ideal for sautéing at higher temperatures, and it imparts a neutral flavor.
SALT AND PEPPER: Experiment with different types of seasoning salts, like garlic salt or onion salt, for added flavor.
Freshly cracked black pepper can also enhance the taste compared to pre-ground pepper.
MUSHROOMS: For a different texture and flavor, try portobello mushrooms instead of regular white or button mushrooms. Their meaty texture makes them a hearty addition to the cheesesteak.
How To Make This Chicken Philly Cheesesteak Recipe
Let’s have a look at how to prepare the filling and assemble these hearty and delicious sandwiches.
STEP ONE: Preheat the oven to broil. Line a baking sheet with parchment paper or heavy-duty aluminum foil.
STEP TWO: Carefully use a sharp knife to slice a V to remove the top and center of the deli rolls. Be very careful not to cut the bottom of the roll.
STEP THREE: Divide the 2½ tablespoons of the butter between the four deli rolls. Spread the butter on the inside of the deli rolls.
Place the buttered rolls onto the prepared baking sheet.
Place the rolls in the oven to toast for two to three minutes or until the bread is golden and toasted to your liking. Remove the rolls from the oven.
OUR RECIPE DEVELOPER SAYS
If you prefer a softer sandwich, you can skip toasting the deli rolls.
STEP FOUR: Add the sliced chicken breast to a medium-sized mixing bowl.
Sprinkle the dried Italian seasoning, kosher salt, and cracked black pepper over the chicken. Toss to completely coat.
STEP FIVE: Add one tablespoon of the extra virgin olive to a 10 to 12-inch large skillet over medium-high heat.
PRO TIP:
Preheat your skillet thoroughly before adding the chicken. A hot skillet helps to achieve that perfect sear and prevents the chicken from sticking.
STEP SIX: Add the seasoned chicken to the heated skillet.
Cook for four to five minutes, turn the chicken strips, and cook for another four to five minutes or until the chicken is cooked through and no longer pink.
Transfer the cooked chicken to a heat-safe medium-sized bowl.
STEP SEVEN: Return the skillet to the heat. Add the remaining extra virgin olive and the remaining butter.
Once the butter is melted, add the sliced red and green bell peppers and sliced onion. Saute for two to three minutes, stirring often to keep the peppers and onions from burning.
STEP EIGHT: Add the sliced mushrooms and minced garlic.
Continue sauteing the veggies for another two to three minutes or until the onion is opaque and the mushrooms are cooked through. Remove the skillet from the heat.
STEP NINE: Add the chicken back into the skillet and stir to combine.
STEP TEN: Divide the chicken and veggie mixture between the toasted deli rolls.
Stagger the layer of chicken and veggie mixture, the cheese layer, and then the chicken and veggie mixture.
Place the sandwiches back under the broiler for just one to two minutes or until the cheese is melted.
You can also divide the chicken and veggie mixture into four sections and top with the slices of provolone cheese in the skillet before adding to the deli rolls. Cover the topped chicken, veggies, and cheese to melt the cheese.
Top sandwiches with sliced banana peppers, jalapenos, pickles, or even sliced roasted red peppers.
You can garnish with sriracha sauce, hot sauce, buffalo sauce, mayo, ketchup, or a combination of mayo and ketchup. Serve while hot.
How To Serve a Chicken Philly
There are plenty of ways to enjoy these irresistible sandwiches.
Pair your chicken Philly cheesesteak sandwich with a side of crispy fries for the ultimate comfort food experience.
Serve it alongside a fresh tomato cucumber salad or Caesar salad for a balanced meal that combines hearty and healthy.
Turn it into a game-day favorite by offering a platter of these sandwiches, along with some appetizers such as our cucumber bites and stuffed mushrooms for a crowd-pleasing snack.
If you would like to try the beef version of this recipe, check out our slow cooker Philly cheesesteak. Our Philly cheesesteak pasta has the same great flavors with a unique twist.
Of course, all the taste of an authentic Philly cheesesteaks can be found in our Philly cheesesteak casserole.
MORE CHEESESTEAK RECIPES
Storage Tips for Chicken Cheesesteaks
We have a few handy tips to help you store any leftovers to enjoy later.
MAKE AHEAD: You can prepare the chicken and veggie mixture in advance and store it in the refrigerator for up to two days.
Assemble the sandwiches when ready to serve for the best taste and texture.
It’s an easy way to have a great lunch option since you can make it ahead and then warm it through to add to your fresh sandwich roll.
IN THE FRIDGE: Leftover chicken cheesesteak can be stored in an airtight container in the fridge for up to two days.
IN THE FREEZER: To freeze, place the cooked chicken and veggie mixture in a freezer-safe container, and it will keep well for up to one month.
Thaw in the fridge overnight before reheating.
REHEATING: Reheat in a skillet over medium heat or in the microwave until warmed through. If using the microwave, cover it with a damp paper towel to prevent the bread from becoming too soggy.
Why We Love This Chicken Philly Cheesesteak Recipe
QUICK AND EASY: Our chicken Philly cheesesteak is perfect for busy weeknights, ready in just 40 minutes. It can be made ahead of time and heated up to serve as well.
FLAVOR EXPLOSION: The combination of savory tender chicken, sweet peppers, and melted cheese creates an unforgettable taste.
CUSTOMIZABLE: Adjust the spice level and cheese type you use for your chicken sandwiches to suit your taste.
Our chicken cheesesteak recipe is a delightful fusion of flavors and textures that will leave your taste buds dancing. This chicken version of a classic Philly cheesesteak features seasoned chicken, tender bell peppers, fresh veggies, and melty provolone cheese.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
You can use chicken thighs for a juicier, more flavorful twist on this chicken Philly sandwich recipe.
What is the best cheese to use for these Philly cheesesteak sandwiches?
White American, regular American, Cheez Whiz, homemade cheese sauce, or pepper jack are great alternatives to the provolone cheese slices.
How do I make it spicier?
Add your favorite hot sauce or chili paste to the chicken and veggie mixture for an extra kick.
Can I freeze the assembled sandwiches?
It’s not recommended, as the texture may suffer upon thawing.
More Perfect Recipe Ideas You’ll Love
Chicken Cheesesteak
Savor the delicious fusion of tender chicken, sautéed bell peppers, onions, and melty cheese in our chicken cheesesteak.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 4 8-inch long deli hoagie rolls
- 3½ tablespoons salted butter, divided into 1 tablespoon and 2½ tablespoons
- 1 pound boneless skinless chicken breasts, sliced into thin strips
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 2 tablespoons extra virgin olive oil, divided in half
- 1½ cups thinly sliced green bell pepper
- 1½ cups thinly sliced red bell pepper
- 1 cup thinly sliced sweet yellow onion
- 1 tablespoon minced garlic
- 1½ cups thinly sliced white button mushrooms, rinsed and dried
- 12 slices smoked provolone cheese
Instructions
- Preheat the oven to broil. Line a baking sheet with parchment paper or heavy-duty aluminum foil.
- Carefully use a sharp kitchen knife to slice a V to remove the top and center of the deli rolls. Be very careful not to cut the bottom of the roll.
- Divide the 2½ tablespoons of the butter between the 4 deli rolls. Spread the butter on the inside of the deli rolls. Place the buttered rolls onto the prepared baking sheet. Place the rolls in the oven to toast for 2-3 minutes or until the bread is golden and toasted to your liking. Remove the rolls from the oven.
- Add the sliced chicken breast to a medium-sized mixing bowl (2-3 quarts). Sprinkle the dried Italian seasoning, kosher salt, and cracked black pepper over the chicken. Toss to completely coat.
- Add 1 tablespoon of the extra virgin olive to a 10 to 12-inch skillet over medium-high heat.
- Add the seasoned chicken to the heated skillet. Cook for 4 to 5 minutes, turn the chicken strips, and cook for another 4 to 5 minutes or until the chicken is cooked through and no longer pink. Transfer the cooked chicken to a heat-safe medium-sized bowl.
- Return the skillet to the heat. Add the remaining extra virgin olive and the remaining butter. Once the butter is melted, add the sliced green and red bell peppers and sliced onion. Saute for 2 to 3 minutes, stirring often to keep the peppers and onions from burning.
- Add the sliced mushrooms and minced garlic. Continue sauteing the veggies for another 2-3 minutes or until the onion is opaque and the mushrooms are cooked through. Remove the skillet from the heat.
- Add the chicken back into the skillet and stir to combine.
- Divide the chicken and veggie mixture between the toasted deli rolls. Stagger the layer of chicken and veggie mixture, the cheese layer, and then the chicken and veggie mixture. Place the sandwiches back under the broiler for just 1 to 2 minutes or until the cheese is melted. If you prefer, you can divide the chicken and veggie mixture into 4 sections and top with the cheese in the skillet before adding to the deli rolls. Cover the topped chicken, veggies, and cheese to melt the cheese.
Notes
- Try to keep all your slices of onions, bell peppers, and chicken roughly the same size. Your slices may need to be cut in half to keep the slices as close to uniform as possible.
- If you prefer a softer sandwich, you can skip toasting the deli rolls.
- Preheat your skillet thoroughly before adding the chicken. A hot skillet helps to achieve that perfect sear and prevents the chicken from sticking.
Nutrition
Calories: 710kcal | Carbohydrates: 47g | Protein: 47g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 138mg | Sodium: 1507mg | Potassium: 928mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4351IU | Vitamin C: 149mg | Calcium: 477mg | Iron: 12mg
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