This chicken philly cheesesteak is a satisfying twist on the classic sandwich. It features thinly sliced chicken cooked with sweet onions, green peppers, and mushrooms, all brought together with melted provolone cheese and served in a warm, toasted roll.
This recipe is a great choice for a quick weeknight dinner or a hearty lunch. From start to finish, it comes together in less than 30 minutes, using just one pan for the filling, which makes cleanup straightforward.
Why is Chicken Philly Cheesesteak a Must-Try?
Slicing the chicken very thinly is key. It ensures the meat cooks quickly and evenly, staying tender without drying out.
Cooking the vegetables and chicken separately at first allows each to develop good color and texture. The vegetables soften and brown, while the chicken gets a nice sear.
Melting the cheese directly over the filling in the pan helps bind everything together. This creates a cohesive, cheesy mixture that’s easy to transfer to the roll.
Chicken Philly Cheesesteak Ingredients
• Chicken: Boneless, skinless chicken breasts are a lean option, but chicken thighs also work well and offer a richer flavor.
• Cheese: Provolone is a classic choice for its mild flavor and great melt. White American cheese is another popular option. For a creamier texture, you can use a cheese sauce.
• Rolls: Look for sturdy, fresh hoagie rolls or submarine sandwich rolls that can hold the hearty filling without falling apart.
• Vegetables: This recipe uses the classic combination of onion, green pepper, and mushrooms. You can use other colors of bell peppers or leave out the mushrooms if you prefer.
Exact quantities are in the recipe card below.
How to Make Chicken Philly Cheesesteak
Step 1: Sauté the Vegetables
Begin by heating oil in a large skillet and cooking the sliced onions, peppers, and mushrooms until they are soft and have some color. Once cooked, remove them from the pan and set them aside.
Step 2: Cook the Chicken and Combine
In the same skillet, melt butter and cook the thinly sliced chicken until it’s no longer pink. Return the cooked vegetables to the pan, add the garlic and seasonings, and stir everything together.
Step 3: Melt Cheese and Assemble
Divide the chicken and vegetable mixture into two portions in the pan. Place provolone slices on top of each, cover the pan, and let the cheese melt completely. Toast your rolls, then use a spatula to scoop the cheesy filling into each roll to serve.
Expert Tips for Chicken Philly Cheesesteak
Food Safety: Ensure chicken is cooked to a safe internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
For easier slicing, place the chicken breast in the freezer for 15-20 minutes until firm but not frozen solid. This makes it much simpler to get very thin, even slices.
If you prefer a different cheese, mild cheddar, American cheese, or even a cheese sauce would also work well.
Don’t overcrowd the pan when cooking the chicken. If needed, cook it in two batches to ensure it sears nicely instead of steaming.
What to Serve with Chicken Philly Cheesesteak?
These sandwiches are great on their own or served with a side of french fries, potato chips, or a simple green salad.
How to Store and Freeze Chicken Philly Cheesesteak
Store leftover filling in an airtight container in the refrigerator for up to 3 days. It is not recommended to freeze the assembled sandwiches. Reheat the filling gently in a skillet over low heat until warmed through, then assemble with fresh rolls.
Chicken Philly Cheesesteak Recipe FAQs
What’s the best way to slice the chicken so thinly?
For the thinnest slices, place the chicken breast in the freezer for about 15-20 minutes. This firms up the meat, making it much easier to slice thinly and uniformly with a sharp knife.
Can I use a different kind of cheese?
Yes. While provolone is traditional, white American cheese is also a very popular choice for its creamy melt. You could also use mild cheddar or a mild Swiss cheese.
What kind of bread is best for a cheesesteak?
A classic hoagie roll is the best choice. It’s soft on the inside but has a crusty exterior that holds up well to the filling. A good quality submarine or sub roll also works.
Chicken Philly Cheesesteak
Ingredients
- 1 tbsp vegetable oil 15 ml
- 1/2 large yellow onion thinly sliced
- 1/2 green bell pepper thinly sliced
- 6 oz cremini mushrooms sliced, 170g
- 1 tbsp unsalted butter 14g
- 12 oz boneless skinless chicken breast, very thinly sliced, 340g
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 cloves garlic minced
- 4 slices provolone cheese
- 2 hoagie rolls split
- Mayonnaise for serving, optional
Instructions
- Heat the oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onion, bell pepper, and mushrooms. Cook, stirring occasionally, for 5-7 minutes until softened and lightly browned. Transfer the vegetables to a plate.
- Melt the butter in the same skillet. Add the thinly sliced chicken in a single layer. Cook for 3-4 minutes, turning once, until the chicken is opaque and cooked through.
- Return the cooked vegetables to the skillet with the chicken. Add the minced garlic, salt, pepper, and paprika. Stir everything together for about 1 minute until the garlic is fragrant.
- Check that the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Reduce the heat to low. Arrange the chicken and vegetable mixture into two even piles in the skillet. Drape 2 slices of provolone cheese over each pile.
- Cover the skillet with a lid and let the cheese melt, which should take about 1-2 minutes.
- While the cheese melts, toast the inside of the hoagie rolls until lightly golden. Spread a thin layer of mayonnaise on the toasted rolls, if you like.
- Use a spatula to lift each pile of cheesy chicken and vegetables and place it inside a toasted roll. Serve immediately.
Notes
