Chicken Philly Cheesesteak – A Quick, Cheesy Weeknight Hero

There’s something magical about a perfectly toasted hoagie filled with juicy, seasoned chicken, sautéed onions, colorful bell peppers, and gooey melted cheese. The Chicken Philly Cheesesteak brings that same comfort and satisfaction as the classic beef version but with a lighter, juicier twist. It’s a meal that feels indulgent yet effortless — the kind of sandwich you make once and crave forever.

Imagine this: golden hoagie rolls, slightly crisp on the edges but soft inside, filled with a mound of smoky chicken slices glistening under melted provolone. The onions and peppers add just the right crunch and sweetness, balancing every savory bite. Whether you’re feeding a hungry family, making lunch for two, or prepping ahead for game day, this recipe checks every box for ease and flavor.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 slices provolone cheese (or mozzarella)
• 2 hoagie rolls (or 4 small sandwich rolls)
• Optional: mayo or melted butter for spreading

Instructions:

1. Prep the ingredients: Slice the chicken breasts thinly against the grain for tender bites. Set aside. Prepare the onions and peppers by slicing them into long, even strips.
2. Cook the vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Sauté for 5–6 minutes until soft and slightly caramelized. Remove and set aside.
3. Cook the chicken: In the same skillet, melt the butter. Add the sliced chicken and season with garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until golden and cooked through.
4. Combine and melt: Return the cooked peppers and onions to the pan with the chicken. Toss everything together for 2–3 minutes so the flavors mingle. Lay slices of provolone cheese over the mixture and let them melt slightly before stirring gently.
5. Toast the rolls: While the cheese melts, lightly toast the hoagie rolls in a dry skillet or under a broiler for 1–2 minutes until warm and slightly crisp.
6. Assemble: Spread a light layer of mayo or melted butter (optional) on the rolls. Pile the cheesy chicken and pepper mixture generously into each roll.
7. Serve hot: Slice in half, serve immediately, and enjoy the cheesy, savory goodness.

Tips & Tricks

• For extra richness, use a mix of provolone and white American cheese — it melts beautifully.
• Want a kick? Add a few dashes of hot sauce or sliced jalapeños.
• Slice the chicken while slightly frozen for easier, thinner cuts.
• A drizzle of Worcestershire sauce or soy sauce adds a deeper umami flavor.

Variations

• Spicy Chicken Philly: Add crushed red pepper flakes or a drizzle of buffalo sauce.
• Mushroom Lover’s Version: Sauté sliced mushrooms with the onions and peppers for an earthy twist.
• Low-Carb Option: Skip the bread and serve the cheesy chicken mixture in lettuce wraps or over cauliflower rice.
• BBQ Style: Toss the cooked chicken in your favorite BBQ sauce before adding cheese.

Chicken Philly Cheesesteak

A flavorful, cheesy sandwich filled with tender chicken, sautéed onions, and bell peppers, all tucked inside a toasted hoagie roll.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 sandwiches

Course: Dinner, Lunch

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless chicken breasts, thinly sliced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium onion, sliced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 0.5 tsp salt
• 0.5 tsp black pepper
• 4 slices provolone cheese
• 2 hoagie rolls

Equipment

• Large skillet
• Tongs
• Cutting board
• Knife

Method

 

1. Slice chicken thinly against the grain and prepare vegetables.
2. Cook onions and peppers until soft and caramelized, then set aside.
3. Cook chicken with seasonings until golden and cooked through.
4. Add vegetables back to skillet, top with cheese, and let it melt.
5. Toast hoagie rolls lightly and fill with the cheesy chicken mixture.

Notes

Best served hot. Add extra cheese or hot sauce for a custom touch.

Serving Suggestions

These sandwiches are a crowd favorite for quick dinners or casual get-togethers. Pair them with crispy fries, potato wedges, or a simple side salad. For something lighter, serve with coleslaw or roasted veggies. They also make an incredible game-day food — easy to hold and even easier to devour.

Storage Information

Store any leftover chicken mixture (without the bread) in an airtight container for up to 3 days in the fridge. Reheat in a skillet or microwave until hot, then assemble fresh sandwiches. Avoid freezing after adding cheese — it’s best to freeze only the cooked chicken and veggies portion.

FAQ

Can I use rotisserie chicken?
Absolutely! Shred or slice it thin and warm it up with sautéed onions, peppers, and cheese for a shortcut version.

Which cheese works best?
Provolone offers the perfect balance of creaminess and stretch, but mozzarella or white cheddar are great too.

Can I make this dairy-free?
Yes! Use dairy-free butter and your favorite vegan cheese alternative — it still melts beautifully when covered for a few minutes.

History / Fun Facts

The original Philly Cheesesteak hails from Philadelphia and is traditionally made with thin-sliced ribeye steak, onions, and cheese on a hoagie roll. The chicken version gained popularity in the 1980s as a lighter alternative, keeping the same irresistible flavors. Today, it’s loved nationwide as a versatile, weeknight-friendly sandwich that’s both comforting and customizable.