Valentina Ablaev
The easiest chicken philly cheesesteak sandwich recipe. Thin slices of chicken sautéed with peppers, onions, and mushroom and loaded with cheese served in a hoagie roll. The best part is the incredible cheese pull you get with every bite! This sandwich pairs best with a side of oven-baked steak fries.
A fun variation of the classic philly cheesesteak sandwich, you can’t go wrong with a delicious sandwich! Or, if you’re looking to feed a crowd, our party cheesesteak sliders make the perfect snack!
This sandwich is loaded with seasoned chicken, tender peppers, onions, and mushrooms. The provolone cheese melts over the top, all between a soft hoagie roll—it can’t get better than that!
Why You’ll Love This Recipe
- Restaurant quality. You will never need to go out for this sandwich again, once you realize how easy it is to recreate your restaurant favorite right at home.
- Delicious sandwich. This sandwich will be an absolute crowd pleaser!
- Easy cooking. This recipe comes together so quickly!
What goes into a chicken Philly?
- Chicken – boneless skinless chicken breast works best for getting the perfect strips, but you can also use chicken tenderloins, or even chicken thighs!
- Vegetables – red onions, green bell peppers, and mushrooms are traditional vegetables for this sandwich.
- Cheese – provolone cheese is the authentic cheese used in this recipe, but you can also use mozzarella.
- Bun – hoagie buns or flat long sub rolls are the perfect bread for this sandwich recipe.
How to Make a Chicken Philly Sandwich?
- Slice the onion and peppers into thin strands, slice the mushrooms
2. Saute the vegetables in a large skillet. Remove the vegetables from the pan and saute the chicken until fully cooked. Add back the veggies.
3. Top with provolone cheese slices and close the lid until the cheese melts. Spread mayo on the toasted hoagie rolls and fill with chicken, veggie, and cheese mixture.
Recipe FAQs
Yes, you can absolutely use white sandwich bread.
Yes, you can absolutely make this sandwich with just chicken and cheese!
You can absolutely make this sandwich with gluten-free bread!
Along with chicken, this sandwich tastes incredible with beef, and even shrimp!
Store & Reheat
- Storage. Leftover sandwiches can be tightly wrapped in plastic wrap and kept in the fridge for up to 3 days.
- Reheat. You can eat the sandwiches cold or reheat by toasting in the oven!
- Freeze. We don’t recommend freezing this sandwich.
More Recipes
If you enjoyed this chicken sandwich recipe, be sure to try our other popular sandwich recipes; here are some of our favorites:
If you tried this chicken phillycheese steak sandwiches recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Chicken Philly Cheesesteak
Ingredients
- 3/4 lb chicken breast thinly sliced
- 6 oz mushrooms sliced
- 1/2 green pepper thinly sliced
- 1/2 large onion thinly sliced
- 2 tsp oil
- 1 Tbsp unsalted butter
- 1 garlic clove minced
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp ground paprika
- 4 oz provolone cheese sliced
- 2 hoagie rolls sandwich rolls
- mayo optional
Instructions
- Prepare the chicken. Thinly slice the chicken breasts and set aside.
- Cook veggies. Heat a large skillet, then add the sliced mushrooms, peppers, and onion with oil and butter. Sauté over high heat until the vegetables are slightly tender, then remove from the skillet.
- Cook chicken. To the same skillet, add the sliced chicken and saute until cooked through. Once the chicken is cooked, add the vegetables back to the pan.
- Season. Add minced garlic and seasoning to the pan and toss. Turn the heat down to low.
- Cheese. Top the chicken with slices of provolone cheese, cover the pan with a lid, and let the cheese melt.
- Toast bread. Slice the hoagie buns and toast until golden. Spread a layer of mayo on each side.
- Assemble. Divide the cheesy chicken and veggies between the buns with the cheese facing up. Close the hoagies, slice, and enjoy!
Notes
- Prep the ingredients. Thinly slice the chicken and vegetables into similar-sized pieces so every bite has the perfect mix of filling.
- Cook over high heat. Quickly sautéing the chicken and veggies over high heat gives the filling great flavor with a slightly smoky finish.
- Storage. Wrap the sandwiches tightly and store them in the refrigerator for up to 2 days.
- Reheat. Enjoy cold or warm them in the air fryer until hot and the cheese is melted.
