Chicken Philly Sandwich Recipe (For Two!) (2024)

This recipe is like the chicken version of a classic Philly Cheesesteak. A Philly Cheesesteak sandwich is the perfect sandwich in my opinion: tender bell peppers, onions, flavorful sliced meat, and super melty cheese (preferably Cheez Whiz) are all squished together in a super soft (yet sturdy) Amoroso roll for the ultimate flavor and texture combination.

This is like a homemade version of that, but with chicken! It’s an easy Chicken Philly Cheesesteak recipe with tender chicken, bell peppers, onions, and melted provolone cheese stuffed inside a hoagie roll (or the closest bun you can find to an Amoroso roll!) This recipe makes two Chicken Cheesesteak sandwiches, and comes together in about 30 minutes. Feel free to double the ingredients if needed!

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Ingredients for Chicken Philly Cheesesteak Sandwiches

2 tbsp. Avocado Oil* (divided)
8 oz. Boneless Chicken Breasts or Boneless Chicken Thighs (trimmed of excess fat)
Salt & Pepper
1/2 tsp. Garlic Powder
1 tsp. Italian Seasoning
1/2 medium Red Bell Pepper
1/2 medium Green Bell Pepper
1/2 large Onion (white or yellow)
4 slices Provolone Cheese**
2 Sausage Rolls (or sub rolls, hoagie buns, or sausage rolls)***

*Vegetable oil, canola oil, or olive oil can be used in place of avocado oil.

**Cheez Whiz is an all-time favorite cheese sauce that is used in a traditional Philly Cheesesteak. I use provolone in this recipe, which is also a traditional option, or you could use white American cheese!

***Amoroso rolls are the traditional rolls used for a traditional Philly Cheesesteak sandwich. They’re made from scratch at a bakery in Philadelphia, which makes it hard to find them if you don’t live nearby. Amoroso rolls were developed to be similar to a hot dog bun, but with a sturdier interior in order to withstand all of the juices from the steak and vegetables in a Philly Cheesesteak.

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As a Midwesterner, I usually have to find a substitute. Look for a roll that is similar in shape to a hot dog bun, but sturdier. That’s why I recommend these Sara Lee Artisan Sausage Rolls that I used for the sandwiches in these photos. They’re sturdy and soft, especially if you warm them in the microwave for about 20 seconds before stuffing them! If you can’t find them, look for a similar hoagie bun or sandwich roll.

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How to Make a Chicken Philly Cheesesteak

Season the chicken with salt, pepper, and 1/4 tsp. garlic powder. Allow the seasoned chicken to rest at room temperature while you prepare the other ingredients.
Meanwhile, cut the red pepper, green pepper, and onion into thin slices. Set aside.
Heat one tablespoon of oil in a large skillet over medium heat. Cook the chicken for 3-4 minutes per side until cooked through. Transfer the cooked chicken to a large bowl, cover with foil, and set aside.

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Add the remaining tablespoon of oil to the skillet. Add the green pepper slices, red pepper slices, onion slices, remaining garlic powder, Italian seasoning, and a pinch each of salt and pepper. Turn the heat up to medium-high.

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Cook the veggies over medium-high heat for about 6-8 minutes, stirring occasionally. The veggies should be slightly charred and tender at this point.

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Cut the chicken into thin slices (a sharp knife helps with this!). Add the sliced chicken back to the pan, along with any juices from the bowl. Reduce the heat to medium-low.
Stir to mix the chicken pieces with the sautéed veggies until combined.

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Divide the chicken and vegetable mixture in half, pushing each half to its own side of the skillet.

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Place two provolone cheese slices over each chicken/veggie half. Let the cheese melt. (If the skillet is fitted with a lid, place it on top to trap the heat and help the cheese melt.)

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Pop the sausage rolls in the microwave for about 20 seconds before using.

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Once the cheese has melted, use a spatula to scoop one of the chicken cheesesteak halves into a warmed sausage roll. Repeat with the other sandwich roll and other cheesesteak half.
Serve hot!

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Ingredient and Topping Variations

You can definitely get creative with this Chicken Philly sandwich. Here are some of my favorite additions:

Fresh Jalapenos
Pickled Jalapenos
Banana Peppers
Yellow Peppers
Mushrooms
Hot Sauce

You can add any of the options above in with the other vegetables! Or top the sandwich with hot sauce before serving. Also, if you have leftover chicken or prefer to use rotisserie chicken, I encourage it. Just shred the chicken and start with step four!

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If you prefer to have an original Cheesesteak recipe, check out this recipe. If you’d like a spicy (and super extra) version, you have to try this recipe! I also have an awesome Philly Cheesesteak Sliders recipe that’s always a hit. The chicken sandwich version is also a hit, and it’s the perfect recipe even for a picky eater! Plus it’s an easy way to add some vegetables to your lunch or dinner.

If you make these chicken cheesesteak sandwiches and you love them, a comment and rating below would be amazing! Tag me on Instagram if you post a photo to social media, too. As always, feel free to reach out to me directly if you have any questions!

xx Sara

Recipe Card

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Chicken Philly Sandwich Recipe

Author Sara

Course Main Course

Cuisine American

Servings 2 sandwiches

An easy recipe for two Chicken Philly Cheesesteak sandwiches stuffed with chicken, bell peppers, onions, and provolone cheese.

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Ingredients

▢ 2 tbsp. Avocado Oil* (divided)
▢ 8 oz. Chicken Breasts or Chicken Thighs (boneless / trimmed of excess fat)
▢ Salt & Pepper
▢ 1/2 tsp. Garlic Powder
▢ 1 tsp. Italian Seasoning
▢ 1/2 medium Red Bell Pepper
▢ 1/2 medium Green Bell Pepper
▢ 1/2 large Onion**
▢ 4 slices Provolone Cheese***
▢ 2 Sausage Rolls****

Instructions

Season the chicken all over with salt, pepper, and 1/4 tsp. garlic powder. Let the seasoned chicken rest at room temperature while you prepare the other ingredients.
Thinly slice the bell peppers and onions. Set aside.
Heat one tablespoon of oil in a large skillet over medium heat. Cook the chicken for 3-4 minutes per side (until cooked through). Transfer the chicken to a cutting board and tent with foil.
Add the remaining oil to the skillet. Add the bell peppers, onions, remaining garlic powder, Italian seasoning, and a pinch each of salt and pepper. Turn the heat up to medium-high.
Cook the vegetables until tender and slightly charred, about 6-8 minutes. Turn the heat down to medium
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Thinly slice the chicken into strips. Stir the chicken into the pan with the vegetables.
Divide the chicken and vegetable mixture into two separate piles in the pan (preferably in a shape resembling the bread you are using.) Cover each pile with provolone cheese, and let the cheese melt over the tops of the piles.
Warm the sausage rolls in the microwave for about 20 seconds.
Scoop one of the chicken and vegetable piles into a warm sausage roll. Repeat with remaining sausage roll. Serve hot!