This Chicken Cheesesteak is full of tender bites of chicken, onions, and peppers, all smothered with melty provolone cheese then stuffed in a toasted hoagie roll. If you love Philly Cheesesteak sandwiches but like to lighten things up, this chicken cheesesteak sandwich is for you!
Toasty hot sandwiches are my kind of sandwich! There’s something so satisfying about biting into a warm, toasted roll and juicy, savory filling. I’m a huge fan of Philly Cheesesteaks and variations of them (check out my easy Philly cheesesteak with ground beef, my Philly cheesesteak sliders, or skip the bread and go straight for my Philly cheesesteak casserole!)
For this easy chicken cheesesteak recipe, I’ve swapped out the red meat for chicken, creating a healthier (and more budget-friendly) version of the Philly cheesesteak sandwich. And it’s SO good! The juicy seasoned chicken is seared to perfection, then tossed with sauteed peppers and onions, and covered in melty Provolone. The combination, especially when stuffed into a perfectly toasted hoagie roll, is so tasty.
Why I LOVE this recipe!
- Simple & easy – This chicken Philly cheesesteak recipe is a no-fuss hot sandwich recipe! All you need are 7 ingredients and it comes together in less than 30 minutes.
- Healthy alternative – If you’re watching your red meat intake, this chicken cheesesteak sandwich is a great alternative to traditional Philly cheesesteaks.
- Family friendly – With crisp buttery rolls and cheesy chicken piled high, this one’s a super popular sandwich with everyone.
What are Cheesesteak Sandwiches?
Classic Philly Cheesesteak sandwiches are made with thinly sliced ribeye steak plus sautéed onions, then smothered in cheese (often provolone) and stuffed in a toasted hoagie roll. Some Philly Cheesesteaks have bell peppers and cheese sauce, too.
They originated in Philadelphia, Pennsylvania in the early-to-mid 1900s and have been a hugely popular sandwich ever since!
Recipe Notes
This Chicken Cheesesteak recipe is as simple as promised! Just 7 ingredients and 25 minutes for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make a Chicken Cheesesteak to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Hoagie rolls – These thick, hearty rolls are perfect for chicken cheesesteaks. Slather them with butter and toast them directly in your pan on the stovetop.
- Butter – If possible, make sure it’s room temperature so it’s easy to spread on the hoagie rolls.
- Chicken – You’ll want 1 1/2 pounds of boneless, skinless chicken breast, sliced thinly.
- Garlic powder – Adds nice garlicky flavor to the chicken.
- Salt & pepper – Also for seasoning the chicken.
- Onion – Your standard yellow onion is perfect for Philly cheesesteak chicken, but if you only have a red or sweet onion on hand, that will work too.
- Bell pepper – I like green bell peppers in this chicken cheesesteak recipe, but if you only have red, yellow, or orange on hand, that will work fine too.
- Vegetable oil – For sautéing the peppers.
- Provolone cheese – Buy it pre-sliced in the grocery store deli.
- Mayonnaise & garlic powder (optional) – An optional flavor boost that you can mix together and smear on the hoagie rolls before toasting them.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Smoky Chicken Cheesesteaks– Add 1/4 teaspoon smoked paprika to the chicken seasoning and used smoked provolone cheese for a boost of smoky flavor.
- Bacon Chicken Cheesesteaks– Cook up a few slices of bacon top your sandwiches with it for a crisp and smoky twist!
- Extra Cheesy Chicken Cheeseteaks– Warm up some Cheese Whiz (yes Cheese Whiz!) and drizzle it over the top of the sandwich before eating.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make a Chicken Cheesesteak.
Spread the butter on the hoagie rolls and toast them in the skillet. If you like, mix the mayo and garlic powder together and spread them on the toasted buns.
Add the olive oil to the skillet. When hot, add the seasoned chicken breast strips to the skillet. Sear on both sides until cooked through. Remove from the skillet and set aside.
Add the onions and peppers to the skillet and saute, stirring occasionally, until tender.
Return the chicken to the skillet and add cheese. Cover, and, once melted, scoop the filling into the toasted buns.
Recipe Tips
- For easier slicing, place the chicken in the freezer for a few minutes – Move the chicken to the freezer for 15 minutes or so before slicing it. The burst of cold air helps firm up the chicken, which will make it easier to slice thinly.
- Use soft butter – For easier spreading, make sure your butter is at room temperature, or you can microwave it for a few seconds to help soften it.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Prep ahead – Slice and season your chicken and prep your veggies ahead of time. Then just store them separately in the fridge for up to 3 days until you’re ready to cook. A little prepping ahead of time makes this chicken Philly cheesesteak recipe extra easy!
- Use your freezer – You can freeze the ingredients for these chicken cheesesteaks before OR after cooking. See the “Freezer Meal Instructions” for more info.
- Don’t flip your chicken too early! – Let it sit in the pan for a few minutes without stirring to really help sear the pieces of chicken. Those golden brown seared bits add so much flavor.
Freezer Meal Instructions
Making this Chicken Cheesesteak recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Cut the chicken and veggies into strips. Place the chicken in one freezer-safe sealable bag and add seasonings; place the veggies into another.
- Label and freeze.
- Thaw overnight in the fridge then proceed with the recipe as directed.
How to Freeze Chicken Cheesesteaks After Cooking
- Let the filling cool to room temp, then separate into meal-size portions and place in freezer bags.
- Label and transfer to the freezer.
- Thaw overnight then warm in the microwave or in the oven in a casserole dish covered with foil. Toast the hoagie rolls then fill with warm chicken Philly cheesesteak filling.
What to Serve with Chicken Cheesesteak
Since this protein based dinner has the delicious flavors of bell peppers, onion, chicken, and Provolone cheese, it will pair well with many of your favorite classic side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- A refreshing green salad like Classic Southern Salad or Italian House Salad would pair perfectly with this chicken cheesesteak recipe.
- Herb Roasted Potatoes or Ranch Smashed Potatoes are a healthier (and tastier!) alternative to fries.
- Summer Fruit Salad or Strawberry Crumble Bars make a delicious sweet finish!
Chicken Cheesesteak Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Chicken Cheesesteak Tacos– Fill corn or flour tortillas with warm leftover cheesesteak filling. Top with pico de gallo and guacamole.
- Chicken Cheesesteak Rice Bowl– Add a scoop of lemon rice to a bowl. Top with warm chicken cheesesteak filling, roasted vegetables, and a drizzle of Italian dressing.
- Chicken Cheesesteak Wrap– Wrap warm leftover filling in a large flour tortilla to enjoy your chicken cheesesteak recipe wrap-style.
Recipe FAQ’s
How to make chicken cheesesteak?
It’s easy to make chicken cheesesteaks! Just butter your rolls and toast them, then saute the chicken and vegges and melt the cheese on top. From there, stuff your toasted buns with the filling and devour!
Are chicken cheesesteaks healthier than cheesesteaks?
It always depends on your health goals, but chicken is generally considered a leaner, less fatty type of meat when compared to red meat.
More EASY Sandwich Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy sandwich recipes here, or see a few of our readers favorite recipes below.
- Easy Philly Cheesesteak (with Ground Beef)
- Buffalo Chicken Burgers
- Blackened Chicken Sandwich
- Brisket Grilled Cheese Sandwich
Chicken Cheesesteaks
Ingredients
- 4 hoagie rolls, (4-6 inches)
- 1 tablespoon butter
- 1½ pounds chicken breast
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 tablespoon vegetable oil
- 8 ounces mild provolone cheese, non-smoked, sliced
- 1 tablespoon mayonnaise, optional
- ¼ teaspoon garlic powder, optional
Instructions
- Slice each of the hoagie rolls in half. Spread butter on each side of the rolls.
- Heat a large skillet over medium heat and place the hoagie rolls cut side down. Let cook until lightly browned, about 1-3 minutes. Once all rolls are toasted, remove and set aside.Optional: If you want a wetter sandwich, you can mix mayo and garlic powder and spread it on each sides of the bun at this point.
- Add the oil to the skillet and turn the heat to medium-high.
- Thinly slice the chicken breast. Season evenly with garlic powder, salt, and pepper. Thinly slice onions and bell pepper.
- Add the thinly sliced chicken breast to the pan and spread into a thin layer. Sear on the first side for 2-3 minutes, then flip and continue to cook until no longer pink, an additional 1-3 minutes. Remove from skillet and set aside.
- Add the onions and peppers to the skillet. Let sear for 2-3 minutes then stir and continue to cook until soft, an additional 1-3 minutes.
- Add the chicken back into the skillet and stir the chicken, peppers and onions together. Reduce heat to low. Place the sliced provolone over the top of the chicken and cover with pan lid, or foil. Allow the cheese to melt, about 1-3 minutes. Then use a spatula to scoop chicken and peppers to fill each bun.
- Serve immediately. Enjoy!
Recipe Notes
- Chicken breast: Boneless, skinless chicken thighs can be used.
- Green bell pepper: Red, orange, or yellow bell peppers can be swapped in.
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