Description
This Chicken Cheese Steak Sandwich recipe is a quick and flavorful twist on the classic Philly cheesesteak. Tender, thinly sliced chicken breast cooked with sautéed onions, bell peppers, and aromatic spices, then topped with melted provolone cheese inside toasted hoagie rolls. Perfect for a satisfying weeknight meal or casual gathering.
Ingredients
Scale
Protein
- 1 lb chicken breast or thighs, thinly sliced
Vegetables & Aromatics
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 cloves garlic, minced
Seasonings & Sauces
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tbsp soy sauce (optional)
Bread & Cheese
- 4 hoagie rolls or sub rolls
- 4 slices provolone cheese (or American cheese)
Optional Toppings
- Sautéed mushrooms
- Pickled jalapeños
- Extra onions and bell peppers
Instructions
- Heat the olive oil: Pour 2 tablespoons of olive oil into a large skillet and warm it over medium-high heat to prepare for cooking the chicken and vegetables.
- Cook the chicken: Add the thinly sliced chicken breast or thighs to the skillet. Cook the chicken until it is fully cooked through and no longer pink in the center, about 5 to 7 minutes, stirring occasionally to ensure even cooking.
- Sauté onions and bell peppers: Add the thinly sliced onion and bell pepper to the skillet with the chicken. Continue to cook for an additional 5 minutes, allowing the vegetables to soften and develop flavor.
- Add seasonings and garlic: Stir in the minced garlic, paprika, salt, black pepper, dried oregano, and dried thyme. Cook this mixture for 1 to 2 minutes to bloom the spices and enhance the aroma of the filling.
- Add soy sauce (optional): If desired, stir in 1 tablespoon of soy sauce to add a subtle umami flavor and help meld the ingredients together.
- Toast the rolls: Lightly toast the hoagie rolls to add a slight crispness and warmth before assembling the sandwiches. This can be done in a toaster oven or under the broiler for a minute or two.
- Add cheese to rolls: Place a slice of provolone or American cheese on the bottom half of each toasted roll, preparing a melty base for the chicken mixture.
- Assemble the sandwiches: Spoon the hot chicken and vegetable mixture evenly over the cheese on each roll, piling it generously.
- Melt the cheese: Place the assembled sandwiches under the broiler or back in the toaster oven for 1 to 2 minutes, just until the cheese melts and starts to bubble.
- Add optional toppings: Enhance your sandwiches by adding optional sautéed mushrooms, pickled jalapeños, or extra sautéed onions and bell peppers for added flavor and texture.
- Serve hot: Serve the Chicken Cheese Steak Sandwiches immediately while warm and cheesy for the best taste experience.
Notes
- For a more traditional Philly cheesesteak flavor, you can substitute chicken with thinly sliced beef steak.
- Use whichever cheese you prefer; provolone is classic, but American cheese melts nicely and adds creaminess.
- Optional soy sauce adds umami but can be omitted for a lighter taste.
- To add veggies, sautéed mushrooms and pickled jalapeños add great texture and kick.
- To keep the sandwiches moist, cover with foil while broiling the cheese to prevent drying out.
- These sandwiches can be made ahead and reheated in a skillet or oven for a quick meal.
