These chicken cheesesteak hoagies are an easy, flavorful twist on the classic Philly cheesesteak sandwich. I cook tender slices of chicken breast with caramelized onions and peppers, then top them with melty cheese and pile it all onto toasted hoagie rolls. Quick, satisfying, and perfect for a weeknight dinner or game day meal, this Philly cheesesteak with chicken hits all the right notes of flavor and comfort!
Chicken Philly Cheesesteak Hoagie
My chicken Philly is all about layering flavor while keeping things simple. Using chicken instead of steak makes this cheesesteak leaner and lighter, while still packing in all the melty cheese, caramelized veggies, and bold Philly flavors I love. An optional 2-ingredient garlic mayo sauce brings extra flavor and richness, too! Top these sandwiches with provolone, Swiss, or your favorite melting cheese for the ultimate chicken steak and cheese experience.
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Don’t Overcrowd the Pan
Cook the chicken in batches to avoid overcrowding the pan. Overcrowding traps steam and prevents browning, so taking this extra step ensures your chicken slices get those golden, caramelized edges to give your cheesesteak hoagies that signature flavor.
Chicken Cheesesteak Recipe
Equipment
- Skillet or Griddle
Ingredients
- 4 hoagie rolls
- 5 tablespoons unsalted butter (⅝ stick, divided)
- 1 onion (sliced)
- 2 green bell peppers (sliced*)
- 1¼ teaspoon kosher salt (divided)
- ¼ teaspoon ground black pepper
- 1½ pounds boneless, skinless chicken breast (about 4 breasts, sliced into thin pieces)
- 8 slices Provolone cheese (**)
For the Garlic Mayo (Optional):
- ⅓ cup mayonnaise
- ½ clove garlic (minced)
Instructions
- Spread 3 tablespoons of butter on the hoagie rolls. Place them flat-side down in a skillet and toast over medium heat.4 hoagie rolls, 5 tablespoons unsalted butter
- Heat 1 tablespoon of butter in a large skillet or griddle set over medium-high heat. Add in the onion and green pepper, season with ¼ teaspoon of salt, and sauté for 10-12 minutes, or until softened and caramelized. Transfer to a plate.1 onion, 2 green bell peppers, 1¼ teaspoon kosher salt
- Add in another tablespoon of butter. Season the chicken with 1 teaspoon of salt and ¼ teaspoon of pepper. Add in the chicken and spread it out in an even layer. Let it cook for a couple minutes on one side until browned on the edges. Then, flip the chicken over and let it cook for another couple of minutes until browned and cooked through.1½ pounds boneless, skinless chicken breast, ¼ teaspoon ground black pepper
- Stir in the onions, peppers, and rest of the chicken. Then, divide the mixture into 4 portions.
- Take the pan off the heat. Top each portion with 2 slices of cheese and let it melt.8 slices Provolone cheese
- Optional: Combine the mayonnaise and garlic. Then spread an even amount on each hoagie roll.⅓ cup mayonnaise, ½ clove garlic
- Using a spatula, transfer each cheesesteak portion to a hoagie roll and serve.
Notes
- Slice the chicken and veggies into equal-sized pieces for even cooking.
- To make the chicken easier to slice, you can pop it into the freezer for 20-30 minutes to firm up.
- Pat the chicken dry so it crisps up nicely in the pan.
- Toast the rolls until golden to help prevent the sandwiches from turning soggy.
- I recommend a 12-inch cast-iron skillet or flat-top griddle for the best browning.
- Use medium-high to high heat for authentic browning. The chicken and veggies should sizzle as soon as they hit the pan.
- Cook the chicken in multiple batches to avoid crowding the pan.
- Don’t flip the chicken too early or often, or it won’t brown properly.
- Properly cooked chicken should read 165°F on an instant-read thermometer.
- Feel free to add sautéed mushrooms to the veggies, or try adding some marinara sauce for a “pizza steak”.
- Add your cheese slices, then cover the pan for 30-45 seconds. The trapped steam melts the cheese into the meat faster and more evenly.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Variations on a Chicken Cheesesteak Hoagie
Traditional cheesesteaks often skip the peppers, but I love adding sautéed green peppers for extra flavor and depth. Chicken isn’t as rich as steak, so these veggies really boost the taste. Some other variations on this classic sandwich I love include:
- Mushroom Lovers: Add sliced mushrooms to the sautéed peppers and onions for an earthy twist.
- Pizza Steak: Top your chicken Philly with marinara sauce and mozzarella cheese for a chicken pizza steak.
- Cheese Variations: Swap Provolone for Cooper sharp, sharp white cheddar, mozzarella, Swiss, or Muenster.
- Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce to turn up the heat.
How to Make Chicken Cheesesteak Step by Step
Prep: Gather up all of the ingredients needed to make this chicken Philly recipe. Slice the onion, peppers, and chicken into thin strips. To make the chicken easier to slice, you can pop it in the freezer for 20-30 minutes to firm it up. If you’re making the mayo, mince ½ clove of garlic and stir it into ⅓ cup of mayonnaise. Set aside while you make the sandwiches.
Toast the Rolls: Spread 3 tablespoons of unsalted butter on 4 hoagie rolls. Place them flat-side down in a skillet and toast over medium heat until golden and firm. This will help prevent the sandwiches from turning soggy.
Sauté the Veggies: Heat 1 tablespoon of unsalted butter in a large skillet or griddle set over medium-high heat. Add in 1 sliced onion and 2 sliced green peppers, season with ¼ teaspoon of salt, and sauté for 10-12 minutes, or until softened and caramelized. Transfer to a plate.
Cook the Chicken: Add another tablespoon of butter to the pan. Pat 1 1/2 pounds of boneless, skinless chicken breast strips dry, then season with 1 teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Add the chicken to the pan, spread it out in an even layer, and let it cook for a couple minutes on one side until browned on the edges. Flip the chicken over and let it cook for another couple of minutes until browned and cooked through to 165°F. Do this in batches if needed to avoid overcrowding and steaming the meat. Don’t flip the chicken too early, or it won’t brown properly.
Stir in the Veggies: Stir in the onions, peppers, and the rest of the chicken (if you cooked in batches). Then, divide the mixture into 4 portions in the pan. I did this by pushing the meat/veggies around the sides of the pan.
Melt the Cheese: Take the pan off the heat. Top each portion with 2 slices of Provolone cheese (8 slices total) and let it melt. I like to cover the pan for 30-45 seconds to trap the steam so the cheese melts faster.
Assemble the Hoagies: If you made the garlic mayonnaise, spread an even amount on each toasted hoagie roll now. Then, using a spatula, transfer each chicken cheesesteak portion to a sandwich roll. Enjoy while hot and fresh!
How to Store, Freeze, and Reheat
I recommend storing these chicken Philly cheesesteaks separated into their component parts to avoid making them soggy. You can store the chicken and veggies (without the cheese) in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet set over medium-low heat until warmed through. Once warmed, add the slices of cheese on top to melt and assemble the sandwiches.
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