Chicken Cheesesteak Sandwiches (Print View)

Savory chicken strips with peppers and onions, melted provolone cheese on toasted hoagie rolls. An easy, hearty American classic.

# Ingredient List:

→ Chicken

01 - 1 lb boneless, skinless chicken breasts, thinly sliced
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper

→ Vegetables

05 - 1 large onion, thinly sliced
06 - 1 large green bell pepper, thinly sliced
07 - 1 large red bell pepper, thinly sliced

→ Cheese & Bread

08 - 8 slices provolone cheese
09 - 4 hoagie rolls or sub rolls, split

→ Seasonings

10 - 1/2 tsp garlic powder
11 - 1/2 tsp paprika

→ Optional

12 - 2 tbsp mayonnaise
13 - 1 tbsp butter (for toasting rolls)

# How to Make:

01 - Heat olive oil in a large skillet over medium-high heat. Add sliced chicken, season with salt, pepper, garlic powder, and paprika. Sauté for 5-7 minutes until cooked through and lightly browned. Remove from skillet and set aside.
02 - In the same skillet, add onions and bell peppers. Cook for 5-7 minutes until softened and slightly caramelized.
03 - Return the chicken to the skillet and toss with the vegetables. Lay the provolone slices over the mixture, cover, and let cheese melt for 1-2 minutes.
04 - Spread mayonnaise on the inside of each roll if desired. Melt butter in a clean skillet and toast the split rolls, cut side down, until golden.
05 - Divide the chicken-cheese mixture among the rolls. Serve hot.

# Expert Advice:

01 -
  • Everything happens in one skillet so cleanup is literally just wiping one pan
  • The chicken stays incredibly tender while getting those gorgeous browned edges
  • You can customize the cheese and veggies to match whatever everyone in the house actually likes
02 -
  • Overcrowding the pan when cooking chicken will make it steam instead of sear, so work in batches if your skillet is on the smaller side
  • The cheese melting step goes faster than you think, so have everything else ready before you cover the pan
03 -
  • Letting the cooked chicken rest on a plate while the vegetables cook keeps it from getting tough and overcooked
  • A little mayo spread on the roll creates a barrier that keeps the bread from getting soggy too quickly

Go Back