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Chicken Philly Cheesesteak Sandwich Recipe
5 from 12 votes

Chicken Philly Cheesesteak Sandwich Recipe

Chicken Philly Cheesesteak Sandwiches comprise thinly sliced chicken breasts seasoned and cooked until browned, combined with sautéed onions and red and orange bell peppers. The filling is layered with provolone and American cheeses then served on hoagie rolls. The combination yields a creamy, savory sandwich with tender chicken and softened vegetables.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4 servings
Calories: 542 kcal
Course: Main Course, Lunch
Cuisine: American

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

    Cup of Yum
  1. In a bowl, mix sliced chicken with salt (1 tsp), and black pepper (½ tsp).
  2. Heat one tablespoon of olive oil in a large skillet over medium-high heat.
  3. 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.
  4. 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.
  5. 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.
  6. Add the cooked chicken back to the skillet and stir to combine with the vegetables.
  7. 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.
  8. While the cheese is melting, place buttered hoagie rolls on a sheet pan, opened up and toast under the broiler for 1-2 minutes.
  9. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 542

% 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.