Description
Okay, so you want all the gooey, melty, satisfying vibes of a Philly cheesesteak but maybe you’re trying to keep things a little lighter? Enter the chicken cheesesteak — all the flavor, all the comfort, but with juicy chicken instead of steak. We’re talking tender strips of seasoned chicken breast, sweet caramelized onions, colorful bell peppers, and creamy provolone cheese all piled high on a crusty hoagie roll.
This isn’t some sad diet version either. This is a full-blown, messy, delicious sandwich that happens to use chicken. I served this to my Philly-native brother-in-law once and he grudgingly admitted it was “actually pretty good” — which in Philly speak means it’s amazing. Plus, chicken is way easier to get right than steak, so you won’t accidentally turn dinner into leather.
Ingredients
For the Chicken:
- 1.5 lbs boneless skinless chicken breasts, sliced thin (like 1/4 inch)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper to taste
For the Veggies:
- 2 large onions, sliced thin
- 2 bell peppers (mix of colors), sliced thin
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For Assembly:
- 6 slices provolone cheese (or 1 cup shredded)
- 4 hoagie rolls or sub rolls, split
- 2 tbsp mayo (optional but recommended)
- Hot sauce or banana peppers for serving
Instructions
Slice chicken breasts against the grain into thin strips — think fajita-style.
Season with garlic powder, onion powder, paprika, oregano, salt, and pepper. Toss to coat evenly.
Let it sit while you prep the veggies (flavors need time to mingle).
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.
Add sliced onions with a pinch of salt. Cook low and slow for 15-20 minutes, stirring occasionally.
You want them golden brown and sweet — don’t rush this part. Good onions make or break a cheesesteak.
Add bell peppers to the onions and cook for another 5-7 minutes until softened.
Add minced garlic and cook for 1 more minute until fragrant.
Season with salt and pepper. Remove veggies from pan and set aside.
In the same skillet, add remaining 1 tbsp olive oil over medium-high heat.
Add seasoned chicken in a single layer (work in batches if needed).
Cook for 3-4 minutes per side until golden brown and cooked through (165°F internal temp).
Don’t move it around too much — let it get those nice crispy edges.
Add the cooked onions and peppers back to the pan with the chicken.
Toss everything together and cook for 2 minutes to heat through.
Turn off heat and immediately top with provolone cheese. Let it melt from the residual heat.
Lightly toast the hoagie rolls if you want (totally optional but adds nice texture).
Spread mayo on the bottom half of each roll.
Pile the cheesy chicken mixture generously on each roll.
Top with the other half of the roll and get ready for a messy, delicious experience.
Notes
Serve with crispy fries or kettle chips — it’s basically mandatory.
A cold beer pairs perfectly with this sandwich.
Pickles on the side cut through all that rich, cheesy goodness.
Make it a platter with some coleslaw for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~485 kcal
- Fat: ~18g
- Carbohydrates: ~35g
- Protein: ~38g