Chicken cheese steak sandwiches sear thinly sliced chicken with onions and peppers, melt provolone directly over the hot mixture, then pile it into toasted hoagie rolls, ready in about 25 minutes. Slicing the chicken thin, as the recipe specifies, lets it cook through quickly enough to match the timing of the sautéed vegetables, closer to how a traditional steak version comes together.
Chicken Cheese Steak Sandwiches
Ingredients
- For the Chicken
- 400 g chicken breast (thinly sliced)
- 1 tablespoon olive oil
- For the Veggies
- 1/2 cup onion (sliced)
- 1/2 cup bell peppers (sliced)
- For the Sandwich
- 4 hoagie rolls
- 4 slices provolone cheese
- Seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional
- Mushrooms
- Hot sauce
- Mayonnaise
Instructions
- Heat olive oil in a pan over medium heat.
- Add sliced chicken and cook until browned and fully cooked.
- Season with garlic powder, salt, and pepper.
- Add onions and bell peppers, then sauté until softened.
- Place provolone cheese over the hot chicken mixture and let it melt.
- Toast hoagie rolls lightly.
- Fill each roll with the cheesy chicken mixture.
- Optional: add mushrooms, hot sauce, or mayonnaise.
- Serve warm.
Recipe Notes
- Slice chicken thinly for best texture.
- Use fresh rolls for better flavor.
- Add extra cheese for a richer taste.
- Perfect for lunch or quick dinners.
Nutrition
- Serving Size
- 1 sandwich
- Calories
- 450
- Sugar
- 5 g
- Sodium
- 720 mg
- Fat
- 18 g
- Saturated Fat
- 7 g
- Unsaturated Fat
- 9 g
- Trans Fat
- 0 g
- Carbohydrates
- 36 g
- Fiber
- 2 g
- Protein
- 34 g
- Cholesterol
- 95 mg
Why you'll love this
- Cooking the chicken first and setting it aside before sautéing the vegetables in the same pan means the peppers and onions pick up any browned bits the chicken left behind.
- Melting the cheese directly over the hot chicken-vegetable mixture in the pan, rather than adding cold cheese to the assembled sandwich, gives it the melted, cohesive texture classic to a cheesesteak.
Tips for the best result
- Slice the chicken thinly, exactly as the recipe specifies, for the best texture and quickest, most even cooking.
- Toast the hoagie rolls lightly before filling, as the instructions note, so they hold up to the warm, saucy filling without going soft too quickly.
Troubleshooting
The chicken is tough or chewy.
This usually means it was sliced too thick or cooked too long. Slice it thin, as the recipe specifies, and cook just until browned and cooked through rather than longer.
The cheese didn't melt evenly.
Cover the pan briefly after placing the cheese over the hot mixture, trapping heat so it melts through rather than staying firm on top.
Chicken turns out tough.
it’s likely overcooked or sliced too thick. Next time, slice thinner and reduce cooking time.
Store the chicken-vegetable-cheese mixture separately from the rolls to keep the bread from going soggy.
The recipe's own notes suggest mushrooms for extra flavor, or hot sauce and mayonnaise as optional condiments.
Frequently asked questions
What’s the best cheese for chicken cheese steak sandwiches?
Provolone offers that classic melt, but American cheese creates the creamiest texture. Experiment with pepper jack for heat or sharp cheddar for robust flavor!
Can I make these chicken cheese steak sandwiches ahead of time?
Prepare the chicken mixture up to 2 days ahead, but assemble sandwiches just before serving for best texture and flavor.
How do I prevent my sandwiches from getting soggy?
Toast your rolls thoroughly and drain excess moisture from vegetables before assembling. Serve immediately after assembly for best results.
What’s the secret to tender chicken in cheese steak sandwiches?
Slice chicken thinly against the grain when partially frozen, cook quickly over high heat, and avoid overcrowding the pan.
Can I freeze leftover chicken cheese steak filling?
Yes! The filling freezes well for up to 3 months in airtight containers. Thaw overnight and reheat with a splash of broth.
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