Chicken Philly Cheesesteak Recipe made with tender chicken, sautéed veggies, and melty cheese piled into warm hoagie rolls.
AUTHOR’S NOTES
Chicken Took the Cheesesteak Challenge!
I had SO much fun working through this Philly Cheesesteak recipe recently that I couldn’t resist making a chicken version. As someone who will almost always pick steak over any other protein, I honestly didn’t expect these to measure up. Turns out, I was very wrong. These are right up there with the classic beef version and just as delicious.
And honestly? I think they’re even easier to make. The sautéed veggies are SO good, the simply seasoned chicken is way better than you’d expect for how little effort it takes, and the melty cheese on toasted buns? Wow. Everything just works together so well, and this Chicken Philly Cheesesteak Recipe is definitely headed straight to the favorites list!
Ingredients In My Chicken Philly Cheesesteak Recipe
| Ingredient Group | Helpful Tip |
|---|---|
| Chicken | Slice thin and pound lightly so it cooks evenly and stays tender. Rest before slicing for juicier pieces. |
| Seasonings | Keep it simple. These seasonings build flavor without overpowering the chicken or veggies. |
| Peppers & Onion | Cut into thin strips so they soften quickly and don’t overwhelm the sandwich. |
| Cheese | I love white American or provolone on this chicken philly cheesesteak recipe. If possible, grab it from the deli and ask for it sliced very thin so it melts perfectly. |
| Rolls & Butter | Toast the rolls cut-side down with butter so they stay crisp and don’t get soggy once filled. |
How To Make This Chicken Philly Cheesesteak Recipe
- Prep Chicken: Slice, pound lightly, season, and set aside.
- Cook Chicken: Sear in a hot skillet until cooked through, rest briefly, then thinly slice.
- Cook Veggies: Sauté peppers and onion until soft, then add garlic until fragrant.
- Combine & Melt: Add chicken back, portion, top with cheese, cover, and melt.
- Toast & Assemble: Toast buttered rolls, fill with the cheesy chicken mixture, & serve!
Chelsea’s Favorite Sides
Plate Extras I Love!
The best part about a sandwich is it already has everything you need, so sides are totally optional. Here are my favorite sides to serve with this chicken philly cheesesteak recipe:
- Fresh fruit or a fruit salad
- Crispy oven fries or waffle fries
- Simple side salad with a light dressing
- Potato chips or any favorite crunchy chips
- Roasted veggies like broccoli or sweet potato bites
Storage
Store leftover chicken and veggies in an airtight container in the fridge for up to 3 days. Keep the rolls separate so they don’t get soggy. Reheat the filling in a skillet, then assemble on freshly toasted rolls.
More Hot Sandwich Recipes:
Chicken Philly Cheesesteak Recipe
Equipment
- Large skillet non-stick
Ingredients
- 2 medium boneless skinless chicken breasts (1 pound), thinly sliced in half to get 4 pieces
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil divided
- 1 green bell pepper thinly sliced
- 1 small yellow onion thinly sliced (1 cup)
- 1 tablespoon minced garlic
- 4 hoagie or sub rolls
- unsalted butter softened, plus garlic powder
- 2 tablespoons Parmesan optional, see note 1
- 6 to 8 slices white American cheese or provolone, see note 2
Instructions
- Slice chicken breasts in half horizontally to make 4 pieces, then lightly pound to even thickness. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a very large nonstick skillet over medium-high heat. Once melted, add chicken in an even layer. Cook 3 minutes, flip, then cook 2 to 4 more minutes until cooked through. Transfer to a plate and rest 5-10 minutes, then thinly slice against the grain.
- Slice hoagie rolls most of the way through, keeping them attached. Spread softened butter on the cut sides and lightly sprinkle with garlic powder. Toast in a large skillet or electric griddle over medium heat until golden. Set aside.
- Add remaining 2 tbsp olive oil to the same skillet. Add bell pepper and onion and cook 6 to 8 minutes, stirring occasionally, until crisp-tender and lightly browned. Add garlic and cook 30 seconds, just until fragrant.
- Reduce heat to low. Return sliced chicken to the skillet and toss briefly with the veggies until heated through.
- Divide mixture into 4 piles in the skillet. Top each with a sprinkle of Parm and then cheese slices, cover, and cook 1 to 2 minutes until melted.
- Place a toasted roll over each cheesy portion. Use a spatula to scoop and flip the filling into the roll. Close, serve hot, and enjoy immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
