Chicken Philly Cheesesteak Sandwiches
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Swap shaved beef for juicy sliced chicken breast in these Chicken Philly Cheesesteak Sandwiches for guilt-free goodness! The tender chicken, melty provolone cheese, sautéed onions, simple seasoning blend, mushrooms, and colorful bell peppers make an irresistible flavor combination. Trust me—you won’t miss the fatty beef of a traditional cheesesteak!
Why You’ll Love This Chicken Philly Recipe
But hold on — if you are craving the classic, try my easy Blackstone Philly Cheesesteak sandwiches!
Ingredient Notes
- Sauteed veggies | Pack the cheesesteak with flavor and texture by sauteing a delicious blend of white onion, bell peppers, and white mushrooms. Use red, yellow, or green bell pepper, or a colorful combination.
- Chicken | Swap the shaved beef with thin slices of boneless skinless chicken breast. The key to a great Chicken Philly is to slice the chicken as thinly as possible!
- Oil | Saute the chicken and vegetables with olive oil or your favorite mild-tasting oil.
- Seasoning | Season the sandwich ingredients with a simple mixture of kosher salt, black pepper, garlic powder, onion powder, and Italian seasoning.
- Rolls | Hoagie buns work best for this recipe, but brat or sausage rolls also do the trick.
- Cheese | I like to use provolone cheese slices on this flavor-packed sandwich.
How to Make Chicken Philly Sandwiches
Enjoy all the classic flavors of the indulgent cheesesteak sandwich with a little more peace of mind with the just-as-delicious chicken version!
STEP 1 | Wash and cut vegetables
Let’s begin with recipe prep — wash the mushrooms, onions, and peppers, core the bell peppers, peel the onion, and thinly slice the mushrooms. Last, slice the peppers and onion into long, thin strips.
STEP 2 | Prepare the chicken
Next, remove the chicken from the packaging and pat it dry with paper towels. Slice the chicken breast into long, thin strips horizontally.
STEP 3 | Season chicken
Now, heat a tablespoon of the olive oil in a large frying pan over medium-high heat. Add the chicken breast, kosher salt, black pepper, garlic powder, onion powder, and Italian seasoning.
STEP 4 | Cook chicken
Cook the sliced chicken for about five minutes. Remove the chicken from the pan and set it aside for later.
NOTE: This thinly sliced chicken cooks quickly! So, five minutes should be plenty of time. However, you can check the doneness with a meat thermometer. The internal temperature should reach 165°F when it’s thoroughly cooked.
STEP 5 | Saute onions
In the same large skillet, add the remaining olive oil and the sliced white onions. Season the onions with a small pinch of salt, and sauté them for about 5 to 6 minutes until softened and golden brown.
STEP 6 | Add mushrooms and peppers
Next, add the mushrooms, cooking for 2 to 3 minutes until they just start to soften. Add the sliced bell peppers and cook for a couple more minutes until the peppers are crisp-tender.
STEP 7 | Combine chicken and veggies
Add the cooked chicken back to the pan, stirring the vegetables and chicken together. Then, remove the pan from the heat while you toast the rolls.
STEP 8 | Toast rolls and melt cheese
Open the soft hoagie rolls and place each roll on a baking sheet topped with a rack. Top each roll with two slices of cheese, and put them under the broiler for 1-2 minutes until the cheese is melted.
STEP 9 | Assemble and enjoy!
Lastly, top each toasted cheesy roll with the chicken and veggie mixture and serve right away! Yum!
Tips from the Home Chef’s Kitchen
Variations and Substitutions
- For a super easy weeknight meal, try substituting rotisserie chicken. Just make sure to add the seasonings called for to the veggies so the sandwich retains its flavor.
- I used provolone cheese slices for my sandwich. Any good melty cheese will work. Cheez whiz and white American cheese are typical on a traditional Philly cheesesteak, but I prefer provolone, white cheddar, or gouda for a less processed option!
- If your grocery store has soft hoagie rolls or sub buns, those work great for this sandwich. A brat or hot dog bun will also work in a pinch! I have even made these sandwiches on Hawaiian slider rolls, which were a little messy but delicious.
Storage and Reheating Tips
- Leftover filling mixture (chicken, peppers, onions, and mushrooms) can be stored in an airtight container in the refrigerator for up to 3-4 days.
- When ready to use, reheat the fillings and put them on a fresh toasted sub roll.
Frequently Asked Questions
A traditional Philly cheesesteak has thinly sliced beef steak, usually ribeye or top round, cooked on a griddle with onions. It’s typically served on a long, crusty roll, often an Amoroso roll, and topped with melted cheese, like Cheez Whiz, provolone, or American cheese.
Chicken cheesesteaks provide a tasty twist to the classic beef version, with a unique flavor and different nutritional benefits. A chicken philly is rich in protein and vitamins with less fat compared to beef.
Philly cheesesteaks don’t usually have sauce because of the juicy goodness of the meat itself. But you can elevate the flavor by sautéing chicken in garlic powder and Worcestershire sauce or whip up a quick aioli for that extra oomph on your chicken Philly cheesesteak!
For a killer Philly Cheesesteak, thin-sliced meat is the key! To slice your chicken like a pro, place it in the freezer for about 30-40 minutes until it’s firm enough to slice effortlessly with a sharp knife against the grain as thinly as possible.
Looking for More Creative Chicken Sandwich Recipes?
Try more of my tasty chicken recipes, like this Slow Cooker Pulled Chicken served as an entree with delicious sides or stuffed between two toasted buns. Or, add a crispy Nashville Hot Chicken Sandwich to the dinner menu. For something a little lighter, check out this easy 30-minute Chicken Shawarma Wrap.
What to Serve With Chicken Phillys
I like to serve my chicken cheesesteak sandwiches with homemade Grilled French Fries or crispy onion rings and special Onion Ring Dipping Sauce — yum!
When we want something a little healthier, these crunchy and sweet Air Fryer Sweet Potato Chips work perfectly!
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Chicken Philly Cheesesteak Sandwiches
Ingredients
- 8 oz. white mushrooms sliced thin
- 1 large white onion
- 2 large bell peppers
- 1 lb. boneless skinless chicken breast
- 2 tablespoons olive oil divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- 4 sandwich rolls hoagie rolls or brat/sausage rolls work best)
- 8 slices provolone cheese
Instructions
- Prepare the vegetables. Wash and thinly slice the mushrooms. Core and seed the bell peppers. Peel the onion. Slice the bell peppers and onion into long thin strips.
- Remove the chicken from the packaging and pat dry with paper towels. Slice the chicken breast into long thin strips horizontally across the grain.
- Heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat. Add the chicken breast, ½ teaspoon of kosher salt, black pepper, garlic powder, onion powder, and Italian seasoning.
- Cook the chicken until cooked through, about 5 minutes. Remove the chicken from the pan and set aside.
- Add the remaining olive oil to the pan with the sliced onions. Season the onions with a small pinch of salt, and sauté for about 5-6 minutes, until softened and golden.
- Add the mushrooms and cook for 2-3 minutes, until just starting to soften. Add the sliced bell peppers and cook for 2-3 more minutes, until the peppers are crisp-tender.
- Next, add the cooked chicken back to the pan, and stirthe vegetables and chicken together. Move the pan off the heat while you toastthe rolls.
- Open the rolls and place each roll on a baking sheet topped with a rack. Top each roll with two slices of cheese, and place under the broiler for 1-2 minutes until the cheese is melted.
- Top each roll with the chicken and veggie mixture and serve immediately.
Notes
- For a super easy weeknight meal, try substituting rotisserie chicken. Just make sure to add the seasonings called for to the veggies so the sandwich retains its flavor.
- I used provolone cheese slices for my sandwich. Any good melty cheese will work. Cheez whiz and white American cheese are typical on a traditional Philly cheesesteak, but I prefer provolone, white cheddar, or gouda for a less processed option!
- Leftover filling mixture (chicken, peppers, onions, and mushrooms) can be stored in an airtight container in the refrigerator for up to 3-4 days.
- When ready to use, reheat the fillings and put them on a fresh toasted sub roll.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Beyond the Recipe
The Philly cheesesteak has been a favorite for almost a century, first created by Pat and Harry, who ran a hot dog stand in Philly. Their iconic sandwich, filled with grilled steak and onions on a toasted bun, debuted in the 1930s without cheese, but provolone was added in the 1940s, boosting its popularity! Thus, the cheesesteak was born.
In Philly, ordering a cheesesteak is a serious affair, especially at places like Geno’s Steaks. To fit in, use the local lingo: “a cheesesteak wit” for onions and “a cheesesteak witout” for none. While it sounds a little funny to tourists, proper pronunciation matters!
