Description

These Chicken Cheese Steak Sandwiches are a fun and flavorful twist on the Philly classic. Made with thin-sliced chicken, sautéed peppers and onions, and melted provolone or American cheese, all piled into a toasted hoagie roll—it’s a weeknight-friendly, crowd-pleasing sandwich that hits all the right notes.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts or thighs, thinly sliced
1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
6 slices provolone cheese (or American/cheez whiz for a more classic vibe)
4 hoagie rolls or sub rolls, split and lightly toasted
Mayo, if desired (for spreading on the rolls)

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Instructions

Heat olive oil and butter in a large skillet over medium heat. Add onions and peppers and cook until soft and slightly caramelized, about 8–10 minutes. Add garlic and cook 1 more minute. Transfer to a plate and set aside.
In the same skillet, add sliced chicken. Season with salt, pepper, and paprika. Cook until fully cooked and lightly browned, about 6–8 minutes.
Return the peppers and onions to the pan with the chicken. Stir to combine and heat through.
Lower heat, lay cheese slices over the chicken and veggie mixture. Cover for 1–2 minutes to melt.
Toast rolls if desired, then spread with mayo (optional).
Spoon the cheesy chicken mixture into each roll and serve hot.

Notes

To slice chicken thinly, freeze for 15 minutes before cutting.
Swap in mushrooms or jalapeños for a twist.
Great with a side of fries, chips, or a simple salad.