Ultimate Chicken Cheese Steak Sandwiches (Printable Version)

Juicy chicken with caramelized peppers and onions topped with melted provolone on toasted hoagie rolls.

# What You Need:

→ Chicken

01 - 1 1/2 lbs boneless, skinless chicken breasts, thinly sliced
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp paprika

→ Vegetables

07 - 1 large yellow onion, thinly sliced
08 - 1 large green bell pepper, thinly sliced
09 - 1 large red bell pepper, thinly sliced
10 - 2 tbsp olive oil

→ Sandwich Assembly

11 - 4 hoagie rolls or sub rolls
12 - 8 slices provolone cheese
13 - 2 tbsp unsalted butter, softened

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and bell peppers. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Remove from skillet and set aside.
03 - Add remaining 1 tbsp olive oil to the same skillet. Add sliced chicken, salt, pepper, garlic powder, and paprika. Cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and lightly browned.
04 - Return sautéed vegetables to the skillet with the chicken. Stir to combine and heat through for 2 minutes.
05 - Slice hoagie rolls lengthwise, leaving one edge intact. Lightly butter the insides of each roll. Place rolls on a baking sheet, cut side up, and toast in the oven for 3-4 minutes until just golden.
06 - Divide the chicken and vegetable mixture evenly among the toasted rolls. Top each with 2 slices of provolone cheese.
07 - Return sandwiches to the oven for 3-4 minutes, or until cheese is melted and bubbly.
08 - Serve immediately while hot.

# Helpful Tips:

01 -
  • The chicken stays incredibly juicy while getting those beautiful crispy edges
  • You get that authentic cheese steak experience without the heaviness of beef
  • Everything comes together in under 45 minutes for a satisfying weeknight meal
02 -
  • Slice your chicken when it's slightly frozen for thinner, more even pieces
  • Don't crowd the pan when cooking the chicken or it will steam instead of brown
  • The vegetables should be caramelized, not just soft, for the best flavor
03 -
  • Let the chicken rest in the spice blend for 15 minutes before cooking for better flavor penetration
  • Use a cast iron skillet if you have one for superior browning on the chicken

Go Back