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5 from 3 votes

Chicken Philly Cheesesteak

By Britney
Prep: 15 minutes
Cook: 20 minutes
Servings: 4
chicken philly cheesesteak sandwich in a tray with banana peppers on top.
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Chicken Philly Cheesesteak is a delicious twist on the classic recipe, combining tender sliced chicken with bell peppers, onions, and melty cheese. Served on a toasted hoagie roll, we use pantry staples like garlic, mayo, and a hint of A1 steak sauce for a mouthwatering sandwich.
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Ingredients 

  • 1 lb Boneless Skinless Chicken Thighs
  • 2 tsp Poultry Seasoning
  • 1 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1 tsp Chicken Bouillon Paste
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1 tbsp Garlic Paste
  • 1/4 cup Mayo
  • 1 tbsp Olive Oil
  • 1 Yellow Onions, (sliced)
  • 1/2 Red Pepper, (sliced)
  • 1/2 Yellow Pepper, (sliced)
  • 1 Green Pepper, (sliced)
  • 1/2 tsp sugar
  • 2 tsp A1 steak sauce OR Worcestershire sauce
  • 8 Slices Provolone Cheese
  • 4 Hoagie Rolls
  • Banana Peppers, (optional, for garnish)

Instructions 

  • Slice chicken thighs thinly. Add to a large mixing bowl and season with poultry seasoning, onion powder, garlic powder, smoked paprika, chicken bouillon paste, kosher salt, and black pepper. Mix together and ensure that all of the chicken is coated.
  • In a small bow, combine garlic paste and mayo in a small bowl. Mix together and set aside.
  • Add olive oil to a large skillet over medium heat. Once the skillet is warmed, cook the sliced chicken thighs, about 5-7 minutes, until golden brown and thoroughly cooked (internal temperature of the chicken should be 165 degrees F). Remove from the skillet and place on a plate to rest.
  • Add 2 tbsp butter to the skillet and add the yellow onions, peppers, and sugar. Season with salt and pepper. Cook for 8-10 minutes, until slightly softened and browned. Once the peppers and onions have softened, add the chicken back into the skillet and mix everything together. Pour in the Worcestershire sauce and continue to cook for 2-3 minutes.
  • Preheat the oven to the broil setting.
  • Add 2 tbsps butter to a skillet and allow it to melt completely over medium heat. Cut the hoagie rolls in half and place the inside of the roll flat onto the skillet. Toast for 3-4 minutes. (depending on the size of the skillet, you may have to do 1 roll at a time). Then add 1-2 tbsps mayo and slather the inside of the roll. Top with two slices of cheese. Broil the rolls for 1-3 minutes until the cheese has fully melted, watch closely.
  • Scoop the chicken and vegetables onto the hoagie roll. Garnish with banana peppers.

Notes

  • Caramelize the vegetables. Sauté the onions and peppers with butter and a bit of sugar to enhance their natural sweetness. Cook them until they are slightly softened and browned for the best flavor.
  • Let the chicken rest. Allowing the cooked chicken to rest for a few minutes helps retain its juices. This step ensures the chicken remains tender and moist.
  • Thinly slice the chicken. Thinly slicing the cooked chicken thighs allows them to mix well with the vegetables. This ensures every bite of the sandwich has a perfect balance of chicken and veggies.
  • Serve immediately. Assemble the sandwiches and serve them right away while they’re still warm. This ensures the cheese remains melty and the hoagie rolls stay perfectly toasted.
Substitutions & Variations
- Cheese: I love provolone but you can also swap it for white American cheese or Cheez Whiz (another classic choice). Any good melting cheese will do. 
- Rolls: If these Philadelphia-style rolls aren't available in your area, find a comparable sub roll at your local bakery or grocery store. 
- Chicken: You can use boneless chicken breasts or ground chicken if you prefer. To save time, shred leftover chicken or use rotisserie chicken instead. 
- More Toppings: Add sauteed mushrooms for a more savory flavor. Jalapenos would add a spicy kick. 

Nutrition

Calories: 435kcal, Carbohydrates: 10g, Protein: 33g, Fat: 29g, Saturated Fat: 10g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 9g, Trans Fat: 0.04g, Cholesterol: 140mg, Sodium: 1172mg, Potassium: 530mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1128IU, Vitamin C: 74mg, Calcium: 333mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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