Skip the beef and sink your teeth into this hearty Chicken Philly Cheesesteak—a delicious alternative to the classic.
The Philly cheesesteak, that classic sandwich created by Pat and Harry Olivieri in the 1930s, is a masterpiece of meaty and cheesy goodness. Originally consisting of thinly sliced steak sautéed with onions (note: Pat’s first version had no cheese!), it soon became a sandwich that we all know and love. And how can one not love steak, onions, sautéed peppers, and provolone cheese? While it’s a winning combination, I sometimes skip the beef and use chicken instead—and let me tell you, this hearty version does not disappoint either!
Native Philly residents have strong opinions on what cheese goes on top of a cheesesteak. Provolone is the top choice. However, some Philly natives love American cheese, cheddar, or even Cheese Whiz. I’m not stopping you from trying these options. In fact, go ahead and dress it however you like. I, for one, sometimes use sharp Emmental and really love mine with a good drizzle of spicy BBQ sauce!
You will love this tasty alternative to the classic Philly cheesesteak. Whether you’re enjoying it for a solo lunch or serving it as a fun weekday dinner with chips (or fries!) and pickles, this version does not skimp on flavor and crave-worthy cheesy goodness. Your whole family will applaud every time you make it!
Hoagie Roll Rules
Try to get your hands on Amoroso’s hoagie rolls, a Philly specialty since 1904, and the perfect choice for these robust sandwiches. If you can’t source them, don’t let that stop you from making this recipe, though! There are other great options at supermarkets and bakeries. One of them is Sara Lee’s Artesano Sausage Rolls.
What you’re looking for is a sturdy, fairly large roll. It should be soft on the inside, with a delicately crusty exterior. But hey, your sandwich, your rules. A crusty baguette or even a kaiser roll will work, too. Though I can’t say it would be Philly-approved!
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts, thinly sliced
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon garlic powder
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 6 slices provolone cheese
- 4 hoagie rolls
How to Make Chicken Philly Cheesesteak
Step 1: Preheat a skillet over medium heat and add olive oil.
Step 2: Season the chicken with salt, pepper, and garlic powder. Add to the skillet and cook until browned and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.
Step 3: In the same skillet, add the sliced bell pepper and onion. Sauté until they are soft and slightly caramelized, about 6-8 minutes.
Step 4: Return the chicken to the skillet with the vegetables. Stir to combine and heat through.
Step 5: Lay slices of provolone cheese over the chicken and vegetable mixture, allowing it to melt.
Step 6: Slice the hoagie rolls open and fill them with the chicken, peppers, onions, and melted cheese.
Step 7: Serve the chicken Philly cheesesteak sandwiches hot.
FAQs & Tips
How To Make Ahead And Store
You can make the filling ahead, omitting the provolone cheese. Let the mixture cool and store in the refrigerator in an airtight container for up to 3 days. When you are ready to serve, reheat the chicken and veggies in a skillet until piping hot and proceed with the rest of the recipe. Any leftover filling can also be frozen in a Ziploc bag for up to 3 months.
How to Get Thinly Sliced Chicken
To easily slice the chicken breast, stick it in the freezer for 20-30 minutes before slicing. If the chicken is partially frozen, it holds up better when slicing.
Hot Rolls, Tastier Sandwiches
This sandwich is especially delicious when served on a hot roll. That’s why I recommend toasting them briefly before filling them. You can do this in a hot oven, but for a real treat, melt some butter in a skillet and toast the split rolls on all sides before filling!
Serving Suggestions
If you’re serving chicken Philly cheesesteaks as the main dish, you can’t beat chips and pickles on the side. However, French Fries are great with these cheesesteaks, too. I wouldn’t hesitate to add a bowl of this creamy Crock-Pot Potato Soup on the side, though! And if you’d like to go the healthier route, opt for a simple Green Salad.
Chicken Philly Cheesesteak
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts thinly sliced
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon garlic powder
- 1 green bell pepper thinly sliced
- 1 onion thinly sliced
- 6 slices provolone cheese
- 4 hoagie rolls
Instructions
- Preheat a skillet over medium heat and add olive oil.
- Season the chicken with salt, pepper, and garlic powder. Add to the skillet and cook until browned and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, add the sliced bell pepper and onion. Sauté until they are soft and slightly caramelized, about 6-8 minutes.
- Return the chicken to the skillet with the vegetables. Stir to combine and heat through.
- Lay slices of provolone cheese over the chicken and vegetable mixture, allowing it to melt.
- Slice the hoagie rolls open and fill them with the chicken, peppers, onions, and melted cheese.
- Serve the chicken Philly cheesesteak sandwiches hot.
Leave a Comment