The Ultimate Guide to a Homemade Chicken Philly Cheese Steak Sandwich

When it comes to hearty, satisfying sandwiches, the Chicken Philly Cheese Steak Sandwich stands in a league of its own. This American classic is a mouthwatering twist on the original Philly cheesesteak, substituting thinly sliced beef with juicy chicken while keeping the iconic mix of melted cheese, peppers, and onions.

In this detailed guide, you’ll learn how to prepare the best Chicken Philly Cheese Steak Sandwich at home. We’ll explore its history, why it’s so popular, the best ingredients to use, step-by-step instructions, creative variations, and tips for perfecting every bite.

This recipe is not just about throwing chicken and cheese into bread—it’s about crafting a sandwich that balances flavors, textures, and aromas into one irresistible meal.

Ingredients

• 1 ½ pounds boneless, skinless chicken breast (thinly sliced)
• 1 large onion (thinly sliced)
• 1 green bell pepper (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 garlic cloves (minced)
• Salt and black pepper (to taste)
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 6 slices provolone cheese (or mozzarella/cheddar if preferred)
• 4 fresh hoagie rolls (split lengthwise)
• Optional garnish: fresh parsley or pickled jalapeños

Instructions

1. Prepare the chicken:
   Slice the chicken breasts thinly against the grain. Pat dry with paper towels to ensure they sear well.
2. Season the chicken:
   In a bowl, mix chicken slices with paprika, garlic powder, onion powder, salt, and pepper. Set aside for at least 10 minutes.
3. Cook the vegetables:
   Heat olive oil and butter in a large skillet over medium heat. Add sliced onions and bell peppers. Sauté for 7–8 minutes until caramelized and tender. Remove from pan and set aside.
4. Cook the chicken:
   In the same skillet, add the seasoned chicken slices. Cook for 6–8 minutes until golden brown and fully cooked. Stir in minced garlic during the last minute of cooking.
5. Combine chicken and vegetables:
   Return the sautéed onions and peppers to the skillet with the chicken. Toss everything together until flavors are well combined.
6. Melt the cheese:
   Lay slices of provolone over the chicken and vegetable mixture. Cover the skillet for 1–2 minutes until the cheese melts into gooey perfection.
7. Prepare the rolls:
   Lightly toast hoagie rolls under a broiler or on a skillet with butter for extra flavor and crunch.
8. Assemble the sandwich:
   Spoon the cheesy chicken mixture into each toasted roll. Garnish with parsley or optional jalapeños. Serve immediately.

The Origins of the Philly Cheesesteak

The original Philly cheesesteak was born in Philadelphia in the 1930s. Traditionally made with thinly sliced beefsteak and melted cheese on a hoagie roll, it quickly became an American icon. The chicken variation emerged as a lighter yet equally flavorful alternative, beloved by those who prefer poultry.

Why You’ll Love This Chicken Philly

• It’s quick and easy (ready in under 30 minutes).
• Packed with flavorful chicken, caramelized onions, and gooey cheese.
• Can be customized with mushrooms, spicy peppers, or different cheeses.
• Perfect for lunch, dinner, or even game day parties.

Variations to Try

• Spicy Chicken Philly: Add jalapeños or hot sauce for extra heat.
• Mushroom Chicken Philly: Add sautéed mushrooms for earthiness.
• Cheese Swap: Try pepper jack, cheddar, or American cheese for a twist.
• Low-Carb Option: Serve over lettuce wraps instead of bread.

Chicken Philly Cheese Steak Sandwich

Juicy chicken, sautéed peppers and onions, and melted provolone cheese stuffed into toasted hoagie rolls for the ultimate homemade sandwich.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 sandwiches

Course: Dinner, Main Course

Cuisine: American, Sandwich

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs boneless chicken breast thinly sliced
• 1 large onion thinly sliced
• 1 green bell pepper thinly sliced
• 1 red bell pepper thinly sliced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic minced
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• salt and black pepper to taste
• 6 slices provolone cheese
• 4 hoagie rolls split lengthwise

Equipment

• Large skillet or griddle
• Mixing bowl
• Cutting board
• Sharp knife

Method

 

1. Slice chicken breasts thinly and season with paprika, garlic powder, onion powder, salt, and pepper.
2. Heat oil and butter in skillet, sauté onions and bell peppers until tender and caramelized, then remove.
3. Cook chicken slices in same skillet until golden brown and fully cooked, stir in minced garlic at the end.
4. Return onions and peppers to skillet, toss with chicken until well combined.
5. Top mixture with provolone cheese slices, cover skillet until cheese melts.
6. Toast hoagie rolls lightly, then fill with cheesy chicken mixture. Serve hot.

Notes

For extra creaminess, spread mayonnaise or garlic aioli on the hoagie rolls before filling. Add mushrooms or jalapeños for variety.

Pro Tips for Success

1. Use a large skillet or griddle to ensure the chicken sears instead of steams.
2. Always slice chicken thinly for authentic texture.
3. Toasting the hoagie roll prevents sogginess and adds crunch.
4. If you love extra cheese, melt half inside the skillet and layer more on the bread.

Perfect Pairings

• Crispy French fries
• Onion rings
• A cold glass of iced tea or soda
• Pickles or coleslaw on the side