30 minutes

Chicken Philly Sandwich

This easy Chicken Philly Sandwich is a delicious spin on the classic philly cheesesteak. With tender chicken nestled in a toasted roll and topped with a melty blend of gooey cheese, peppers, onions and mushrooms, this simple recipe makes a perfect sandwich!

I am a little embarrassed to admit that I discovered the philly cheesesteak in a mall food court. I’m sure it was not authentic, but what’s a Wisconsin girl to do? However it happened, the chicken philly cheesesteak sandwich has been one of my favorites since I was a teenager. 

These easy chicken philly sandwiches are sure to be a hit with the whole family. Filled with perfectly seasoned juicy chicken, melted cheese, tender bell peppers, and sautéed onions, these sandwiches are simply delicious. I add thinly sliced mushrooms to mine because that’s how they did it at the mall… 🤷‍♀️

Serve these sandwiches with some chips, and a simple side salad or fruit salad for a perfect weeknight meal. For another delicious chicken sandwich recipe, try my spicy cajun chicken sandwiches

A sheet pan with crinkled parchment paper, topped with four chicken philly sandwiches.

You Will Love This

  • These chicken cheesesteak sandwiches are perfect for a quick and easy weeknight meal. Substitute leftover chicken for a shortcut!
  • The chicken version of a traditional cheesesteak is just as delicious, but a little lighter and healthier than the classic.
  • With lots of mushrooms and orange and red bell peppers, this sandwich is an easy way to add some extra veggies to your plate. 

Ingredients

To make this chicken cheesesteak recipe, you need the following simple ingredients (exact measurements are in the recipe card below):

Ingredients for chicken philly sandwiches on a grey background with text labels.

Ingredient Notes

  • Oil: I used olive oil, but avocado oil, canola oil or vegetable oil also work well. 
  • Chicken: I used boneless skinless chicken breasts for this recipe. You could also substitute chicken thighs. The key is to slice the chicken as thinly as possible, so that it is almost shaved. For a super easy weeknight meal, try substituting rotisserie chicken. Just make sure to add the seasonings called for to the veggies so the sandwich retains its flavor. 
  • Bell pepper: Use any color of bell peppers that you have on hand. I used red and orange, but yellow or green bell pepper would work great too!
  • Onion: I used white onions for my cheesesteak, but yellow or red onion would work too.
  • Cheese: I used provolone cheese slices for my sandwich. Any good melty cheese will work. Cheez whiz and white American cheese are typical on a traditional philly cheesesteak, but I prefer provolone, white cheddar or gouda for a less processed option!
  • Hoagie buns: If you have soft hoagie rolls or sub buns at your grocery store, those work great for this sandwich. A brat or hot dog bun will also work in a pinch! I have even made these sandwiches on Hawaiian slider rolls, which was a little messy, but delicious.

Instructions

Step One: Prepare the vegetables. Wash and thinly slice the mushrooms. Core and seed the bell peppers. Peel the onion. Slice the bell peppers and onion into long thin strips.

A white cutting board with thin slices of red and orange bell peppers.

Step Two: Prepare the chicken. With a sharp knife, slice the chicken breast into long thin strips horizontally across the grain. 

A white cutting board with thin slices of chicken breast.

Step Three: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breast, ½ teaspoon of kosher salt, black pepper, garlic powder, onion powder, and Italian seasoning. Cook the chicken until fully cooked through, about 5 minutes. Remove the chicken from the pan and set aside. 

A grey skillet with olive oil an thinly sliced raw chicken, topped with spices.
A grey skillet with thinly sliced cooked chicken breasts.

Step Four: Add the remaining olive oil to the pan with the sliced onions. Season the onions with a small pinch of salt, and sauté for about 5-6 minutes, until softened and golden. 

A grey skillet with raw white onion in thin slices.
A grey skillet with cooked onion, starting to turn golden.

Step Five: Add the mushrooms and cook for 2-3 minutes, until just starting to soften. Add the sliced bell peppers and another small pinch of salt, and cook for 2-3 more minutes, until the peppers are crisp-tender. 

A grey skillet with cooked onions and mushrooms.
A grey skillet with cooked onions, mushrooms and bell peppers.

Step Six: Add the cooked chicken back to the pan, and stir the vegetables and chicken together. Move the pan off the heat while you toast the rolls. 

A grey skillet with cooked onions, mushrooms and bell peppers topped with cooked seasoned chicken, not yet mixed together.
A grey skillet with cooked onions, mushrooms, bell peppers and chicken, mixed together.

Step Seven: Open the rolls and place each roll on a baking sheet topped with a rack. Top each roll with two slices of cheese, and place under the broiler for 1-2 minutes until the cheese is melted and the edges of the roll are golden brown.

A sheet pan with a wire rack. Four sub rolls are atop the sheet pan and spread open with two pieces of provolone cheese on each roll.
A sheet pan with a wire rack. Four broiled sub rolls are atop the sheet pan and spread open, with melted provolone cheese and golden edges on the rolls.

Step Eight: Top each roll with the chicken and veggie mixture and serve immediately. 

A sheet pan with a wire rack. Four sub rolls are atop the sheet pan topped with melted cheese and chicken philly filling.

Storage

Store leftover filling mixture (chicken, peppers, onions and mushrooms) in an airtight container in the refrigerator for up to 3-4 days. When ready to use, reheat the fillings and put them on a fresh toasted sub roll.

A scalloped plate on a grey background. The plate contains a chicken philly sandwich with potato chips. More chips are scattered over the background, and a second plate peeks in from the top corner.

Chicken Philly Sandwich

This easy Chicken Philly Sandwich is a delicious spin on the classic philly cheesesteak. With tender chicken nestled in a toasted roll and topped with a melty blend of gooey cheese, peppers, onions and mushrooms, this simple recipe makes a perfect sandwich!
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 543 kcal

Ingredients
  

  • 4 sandwich rolls hoagie rolls or sub rolls work best
  • 1 pound boneless skinless chicken breast
  • 8 ounces white mushrooms sliced thin
  • 1 large white onion
  • 2 bell peppers
  • 2 tablespoons olive oil divided
  • ½ teaspoon of kosher salt plus a pinch
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • 8 thin slices Provolone cheese

Instructions
 

  • Prepare the vegetables. Wash and thinly slice the mushrooms. Core and seed the bell peppers. Peel the onion. Slice the bell peppers and onion into long thin strips.
  • Prepare the chicken. Slice the chicken breast into long thin strips horizontally across the grain.
  • Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the chicken breast, ½ teaspoon of kosher salt, black pepper, garlic powder, onion powder, and Italian seasoning. Cook the chicken until fully cooked through, about 5 minutes. Remove the chicken from the pan and set aside.
  • Add the remaining olive oil to the pan with the sliced onions. Season the onions with a small pinch of salt, and sauté for about 5-6 minutes, until softened and golden.
  • Add the mushrooms and cook for 2-3 minutes, until just starting to soften. Add the sliced bell peppers and another small pinch of salt, and cook for 2-3 more minutes, until the peppers are crisp-tender.
  • Add the cooked chicken back to the pan, and stir the vegetables and chicken together. Move the pan off the heat while you toast the rolls.
  • Open the rolls and place each roll on a baking sheet topped with a rack. Top each roll with two slices of cheese, and place under the broiler for 1-2 minutes until the cheese is melted.
  • Top each roll with the chicken and veggie mixture and serve immediately.

Notes

Top Tip: Slice your chicken as thinly as possible so that it is almost shaved. Your chicken may take even less than 5 minutes to cook if it is cut into very thin slices. To check for doneness, cut a piece of chicken open and ensure that it is fully white and cooked through, with no pink remaining. 
Ingredient Substitutions: For an even quicker weeknight meal, substitute cooked leftover chicken. Just make sure to add the seasonings to the veggies as you cook those, so the sandwich retains its flavor. 

Nutrition

Calories: 543kcalCarbohydrates: 42gProtein: 43gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 99mgSodium: 726mgPotassium: 953mgFiber: 4gSugar: 7gVitamin A: 2942IUVitamin C: 110mgCalcium: 369mgIron: 3mg
Keyword chicken cheesesteak, chicken philly cheesesteak, chicken philly sandwich
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