Chicken Cheesesteak Recipe

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These chicken Philly cheesesteak hoagies are loaded with tender chicken, caramelized peppers, onions, and melty cheese. Perfect for a hearty weeknight dinner or game day meal.

Prep Time20

Cook Time25

Total Time45

Course: Dinner, lunch, Main Course

Cuisine: American

Servings: hoagies

Calories: 658kcal

Author: Becky Hardin

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

*For a more traditional cheesesteak, omit the peppers.

**Other cheeses that work well include Cooper sharp, sharp white cheddar, mozzarella, Swiss, or Muenster.

Tips:

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.

Make-Ahead: You can slice the chicken, peppers, and onions up to 2 days ahead. Store separately and cook fresh for best texture.

Storage: Store chicken cheesesteak meat 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. Add cheese when reheating.

Nutrition