Filled with chicken, peppers, onions, and cheese, these easy Chicken Cheesesteak Sandwiches are a weeknight dinner win!
Cheesesteak sandwich fans – you also need to try this Spicy Cajun Cheesesteak Sandwich or this 30 Minute Cheesesteak Recipe.
I’m always a fan of a good sandwich. Put some ingredients between two slices of bread, and I’m sold.
And while I know this is not a “traditional” cheesesteak, (yes, I know people get really heated about whether or not a cheesesteak has peppers), all I know is that these Chicken Cheesesteak Sandwiches are delicious. And so easy and fast!
I add on a quick homemade garlic mayo. This is not required, but on a whim one time, I added it, and I haven’t turned back since. It just adds an additional layer of flavor.
Ingredients
- Mayonnaise: Regular or low fat mayonnaise can be used.
- Garlic: You’ll want to use fresh garlic here for the best flavor. Finely mince it, or even grate it. You want the flavor to go throughout the mayonnaise.
- Veggies: You’ll need 2 bell peppers and an onion. I like to use a green pepper and a red pepper, but you can for sure change this up.
- Chicken: I use boneless, skinless chicken breasts, but you could also use chicken thighs.
- Seasonings: To season the chicken, you’ll need Italian seasoning, garlic powder, salt and pepper. We’re keeping things pretty simple here.
- Oil: You can use olive oil, vegetable oil, canola oil, avocado oil – you just need a neutral oil for cooking the chicken and the vegetables.
- Rolls: In these photos, I used a soft deli roll, but I think they were actually a little too soft for these sandwiches. For the best results, use an Italian roll.
- Cheese: I use slices of provolone, but this can easily be changed up.
How to Make Chicken Cheesesteak Sandwiches
STEP 1: Start by making your garlic mayo. This is simply mayonnaise and minced garlic. I like to make it first to give the flavors time to mingle.
STEP 2: Slice your peppers, and cut the onion into half moons. Set these aside for a moment.
STEP 3: Cut the chicken into thin strips. I like to try to make these bite sized, or maybe a tad bigger.
STEP 4: Season the chicken with the Italian seasoning, garlic powder, and salt. Add pepper to taste. I just sprinkle the seasonings over the chicken and use some tongs to mix everything up, making sure the spices are evenly distributed.
STEP 5: Heat a tablespoon of oil in a large skillet, then add the chicken. Cook this until it is cooked through and browned. This really doesn’t take much time, depending on how thin the chicken was sliced. Once it’s cooked through, remove the chicken to a plate.
STEP 6: Add the remaining oil to the same skillet, then add the peppers and onions. Cook these for a few minute, until they are starting to caramelize on the edges. You don’t want them totally soft, though – you want them to have a bite still.
STEP 7: Once your veggies are cooked, add the chicken back into the skillet. Let this cook for a minute or two, just to make sure everything is warm.
STEP 8: Place the rolls on a baking sheet and spread the garlic mayo on both sides. Add some chicken filling, then top each sandwich with 2 slices of cheese. Place this under the broiler until the cheese is nice and melty. Serve the sandwiches warm.
Tips and Tricks
If the chicken is partially frozen, it can make it easier to thinly slice.
You can make the filling ahead of time, and then reheat it before assembling the sandwiches. You won’t want to assemble the sandwiches until it is time to serve them, so that the rolls don’t get soggy.
The garlic mayo can easily be left off if you are not a fan. I like the extra flavor it brings!
More Sandwich Recipes
Monte Cristo Sandwich
Italian Beef Sandwiches
Club Sandwich
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Chicken Cheesesteak Sandwiches
Ingredients
- 1/2 cup mayonnaise
- 2 cloves garlic minced
- 1 red bell pepper
- 1 green bell pepper
- 1 medium yellow onion
- 1 pound boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- Pepper to taste
- 2 tablespoons oil divided
- 6 hoagie rolls
- 12 slices provolone cheese
Instructions
- In a small bowl, mix together the mayonnaise and the garlic. Refrigerate until needed.1/2 cup mayonnaise, 2 cloves garlic
- Remove the seeds from both the green and red peppers and cut into slices. Cut the onion into half-moon slices.1 red bell pepper, 1 green bell pepper, 1 medium yellow onion
- Thinly slice the chicken breast. Season it with the Italian seasoning, garlic powder, salt, and pepper to taste.1 pound boneless skinless chicken breasts, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon sea salt, Pepper
- Preheat the broiler.
- Heat 1 tablespoon of the oil in a large skillet. Add the chicken and cook, stirring every so often, until the chicken is cooked through. This will only take about 5-8 minutes if your chicken is thinly sliced. Remove the chicken to a plate.2 tablespoons oil
- To the same skillet, add the remaining oil. Add the peppers and onion and cook until they are starting to caramelize on the edges, and are crisp tender.
- Add the cooked chicken back to the pan and cook 1-2 more minutes to make sure everything is hot.
- Place the hoagie rolls on a baking sheet. Spread the garlic mayo on the inside of both sides of the rolls. Top with some of the chicken and peppers mixture, then top each sandwich with 2 slices of cheese.6 hoagie rolls, 12 slices provolone cheese
- Place the sandwiches under the broiler and cook until the cheese is melted and the buns are toasted slightly.
- Serve warm.
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