Chicken Philly cheese steaks sear thinly sliced chicken, sauté bell pepper and onion in the same pan, then melt provolone directly over the mixture before piling it into toasted hoagie rolls, ready in about 25 minutes. Returning the cooked chicken to the pan with the sautéed vegetables, rather than combining them only at the sandwich-assembly stage, lets the flavors meld together while everything is still hot.
Chicken Philly Cheese Steaks
Ingredients
- For the Sandwiches:
- 4 hoagie rolls
- 2 chicken breasts, thinly sliced
- 1 tablespoon olive oil
- 1 green bell pepper, sliced
- 1/2 onion, sliced
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 4 slices provolone or mozzarella cheese
- Optional:
- Mayo or garlic aioli
- Hot sauce or jalapeños
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add chicken and cook until browned and cooked through. Remove and set aside.
- In the same pan, sauté bell pepper, onion, and garlic until softened.
- Return chicken to the pan and mix with veggies.
- Season with salt and pepper.
- Place cheese slices over the mixture and let melt.
- Toast hoagie rolls lightly.
- Fill rolls with the chicken mixture.
- Add optional sauces or toppings.
- Serve hot and enjoy.
Recipe Notes
- Slice chicken thinly for best texture.
- Use different cheeses like cheddar or pepper jack.
- Add mushrooms for extra flavor.
- Serve immediately for best taste.
Nutrition
- Serving Size
- 1 sandwich
- Calories
- 480
- Sugar
- 5 g
- Sodium
- 620 mg
- Fat
- 18 g
- Saturated Fat
- 7 g
- Unsaturated Fat
- 9 g
- Trans Fat
- 0 g
- Carbohydrates
- 38 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 peppers, onion, and garlic in the same pan lets the vegetables pick up whatever browned bits the chicken left behind.
- Melting the cheese directly over the hot chicken-vegetable mixture in the pan, rather than adding it cold to the assembled sandwich, gives the filling the cohesive, melted texture central to a cheesesteak.
Tips for the best result
- Slice the chicken thinly for the best texture, as the recipe's own notes specify, since thicker pieces cook less evenly in the quick sauté.
- Toast the hoagie rolls lightly before filling, as the instructions note, so they hold up to the warm filling.
Troubleshooting
The chicken came out chewy.
This usually means it was sliced too thick. Slice thinly, exactly as the recipe's own notes specify, and cook just until browned and cooked through.
The cheese didn't melt through evenly.
Cover the pan briefly after placing the cheese slices over the hot mixture, trapping heat so it melts evenly rather than staying firm in spots.
Cheese isn’t melting properly.
try covering the assembled sandwich with a lid for 30 seconds while it’s still in the pan.
Store the chicken-vegetable-cheese mixture separately from the rolls to keep the bread from going soggy.
The recipe's own notes suggest different cheeses like cheddar or pepper jack, or mushrooms for extra flavor.
Frequently asked questions
Can I make Chicken Philly Cheese Steaks ahead of time?
Yes! Prepare the filling up to 3 days ahead and store refrigerated. Assemble and heat the sandwiches just before serving for the freshest results.
What’s the best cheese for Chicken Philly Cheese Steaks?
Provolone offers the perfect melt and flavor, but American, mozzarella, or white cheddar work beautifully too. The key is choosing a cheese that melts smoothly.
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs provide more flavor and moisture. Just trim excess fat and cook about 1-2 minutes longer until they reach 165°F.
How can I make these sandwiches spicy?
Add sliced jalapeños to the vegetable mix, use pepper jack cheese, or include a dash of cayenne or hot sauce when seasoning the chicken.
What’s the secret to authentic Chicken Philly Cheese Steaks?
The secret lies in thinly sliced chicken, properly caramelized vegetables, and allowing the cheese to melt directly into the hot filling before assembling.
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