Chicken Philly Cheesesteak Sandwich Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
542 kcal
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Course
Main Course, Lunch
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Cuisine
American
Chicken Philly Cheesesteak Sandwich Recipe
Description
This Chicken Philly Cheesesteak recipe replaces traditional beef with thinly sliced, skinless boneless chicken breast seasoned with kosher salt, black pepper, and minced garlic. The chicken is cooked in olive oil over medium-high heat until browned and fully cooked. Worcestershire sauce is added near the end to enhance flavor. Separately, sliced onions and bell peppers are sautéed until soft and combined with the chicken. Cheese slices of provolone and white American are layered over the mixture to melt.
The prepared filling is placed into toasted hoagie rolls to create sandwiches that balance tender meat, flavorful vegetables, and melted creamy cheese. The peppers bring sweetness and color while the provolone contributes a mild, melty texture complemented by American cheese’s richness.
The recipe notes suggest leaving off the cheese when storing leftovers, which can be refrigerated for several days or frozen up to three months without cheese. Reheating is recommended in a skillet with added cheese to melt or warming in the oven. Variations include using garlic powder instead of fresh garlic, adding mushrooms or butter to sautéed vegetables, and choosing different breads.
Ingredients
- 2 tablespoon olive oil divided
- 1 pound chicken breast skinless, boneless, sliced thin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons garlic minced or pressed (2-3 cloves, depending on their size)
- 1 tablespoon Worcestershire sauce
- 1 yellow onion medium, cut in half and sliced thin
- 1 red bell pepper medium, sliced into thin strips
- 1 bell pepper medium, sliced into thin strips, orange
- 4 lices provolone cheese
- 4 lices American cheese white
- 4 hoagie roll
Instructions
- In a bowl, mix sliced chicken with salt (1 tsp), and black pepper (½ tsp).
- Heat one tablespoon of olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken (1 lb sliced thin) to the skillet, spreading it out in an even layer. Cook for about 3 minutes, flip, using tongs or a spatula, and cook another 2-3 minutes, or until the chicken is browned and cooked through.
- Add the Worcestershire sauce (1 TBL) and minced garlic (2 cloves), and stir for 30 seconds. Remove chicken from the skillet to a plate and set aside.
- In the same skillet, add the remaining tablespoon of olive oil, onions (1 sliced thin), and bell peppers (red/orange, sliced thin). Cook, stirring occasionally, until vegetables are soft, about 5-7 minutes. It’s okay to add a little water if the skillet gets dry while cooking.
- Add the cooked chicken back to the skillet and stir to combine with the vegetables.
- Layer the provolone (4 slices) and white American cheese (4 slices) over the top of the chicken mixture, cover, and let cook 2-3 minutes until the cheese has melted. Remove from heat.
- While the cheese is melting, place buttered hoagie rolls on a sheet pan, opened up and toast under the broiler for 1-2 minutes.
- Scoop the cheesy chicken and vegetable mixture onto each hoagie roll and serve warm.
Notes
- Store leftover chicken and vegetable mixture without cheese in an airtight container for 3-4 days in the refrigerator.
- Freeze mixture without cheese in an airtight container for up to 3 months.
- To reheat frozen leftovers, thaw overnight in the refrigerator, reheat in a greased skillet over medium heat, then add cheese and cover to melt.
- Fresh garlic can be substituted with 1 teaspoon garlic powder for convenience.
- Do not overcrowd the skillet when browning chicken; cook in batches if necessary to avoid steaming.
- Cheese melts best under a covered skillet or by finishing under a 300°F oven or broiler, watching carefully to prevent burning.
- Use hearty hoagie rolls or similar fresh bread for assembling the sandwiches.
- Optional additions include fresh mushrooms with vegetables or a little butter for sautéing vegetables.
- For easier slicing, partially freeze chicken breasts for 20-30 minutes before thinly shaving.
- Condiments like mayonnaise, hot sauce, or steak sauce can be added but are not traditional to the sandwich.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 41g | 14% |
| Protein | 39g | 78% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 107mg | 36% |
| Sodium | 1554mg | 65% |
| Potassium | 683mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 2268IU | 45% |
| Vitamin C | 81mg | 90% |
| Calcium | 394mg | 39% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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