Chicken Cheesesteak Sandwiches

Juicy, flavorful chicken paired with sautéed bell peppers and onions, all smothered in melted provolone and served on a warm, toasted hoagie. These Chicken Cheesesteak Sandwiches are perfect when I need a quick, comforting, and satisfying meal.

Why You’ll Love This Recipe

I love how these sandwiches bring bold flavors and satisfying textures without a lot of work. They’re perfect for a weeknight dinner or even casual entertaining. The garlic mayo adds a creamy kick, and the melted provolone ties everything together in a way that feels both indulgent and homey. Plus, everything comes together in just about half an hour.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup mayonnaise
2 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium yellow onion, sliced into half-moons
1 pound boneless skinless chicken breasts, thinly sliced
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon sea salt
Pepper, to taste
2 tablespoons oil, divided (neutral oil like olive, avocado, or canola)
6 hoagie rolls
12 slices provolone cheese

directions

I start by mixing the mayonnaise with minced garlic in a small bowl and pop it in the fridge while I prep everything else.

Next, I slice the bell peppers and onion into thin strips, then thinly slice the chicken breasts and season them with Italian seasoning, garlic powder, salt, and pepper.

I preheat the broiler and heat 1 tablespoon of oil in a large skillet over medium-high heat. I cook the chicken for 5 to 8 minutes until it’s cooked through, then remove it from the skillet.

In the same skillet, I add the remaining oil and toss in the peppers and onions. I cook them until they’re soft and just starting to caramelize, about 6 to 8 minutes.

I return the cooked chicken to the skillet, mix everything together, and let it heat through for another 1 to 2 minutes.

I place the hoagie rolls on a baking sheet, spread both sides with the garlic mayo, and stuff them with the hot chicken and vegetable mixture. Then I top each one with two slices of provolone.

Under the broiler, I toast the sandwiches for 1 to 2 minutes until the cheese is melted and the rolls are golden brown. I serve them hot, straight from the oven.

Servings and timing

This recipe makes 6 sandwiches.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Calories: Approximately 495 kcal per sandwich

Variations

Sometimes I use shredded rotisserie chicken to save time. If I want a spicy version, I add sliced jalapeños or a dash of hot sauce to the chicken mix. Swapping provolone for mozzarella or pepper jack also changes things up nicely. For a low-carb option, I skip the roll and serve the filling in lettuce wraps or over a salad.

storage/reheating

I store leftover filling in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I warm it in a skillet over medium heat until hot, or microwave in 30-second intervals. I recommend assembling the sandwiches fresh to keep the bread from getting soggy.

FAQs

Can I make these sandwiches ahead of time?

I prefer to make the filling ahead and store it separately. Then I assemble and broil just before serving for the best texture.

Can I use chicken thighs instead of breasts?

Yes, I sometimes use boneless skinless thighs for a juicier option. They work great in this recipe.

What’s the best way to slice the chicken thinly?

I find it easiest to slice chicken while it’s still slightly frozen. A sharp knife also helps.

Can I grill the chicken instead of using a skillet?

Absolutely. I grill the chicken strips and slice them before adding to the cooked veggies.

Is there a dairy-free alternative to provolone?

Yes, I use dairy-free cheese slices that melt well. Just check the label to be sure they melt nicely.

What type of rolls work best?

Hoagie rolls or sub rolls hold up well, but I sometimes use baguettes or ciabatta for a crustier bite.

Can I freeze the chicken and veggie filling?

Yes, I freeze the cooled filling in a sealed container for up to 2 months. I thaw and reheat before assembling sandwiches.

How do I keep the hoagies from getting soggy?

I recommend toasting the rolls lightly before filling and not overloading them with mayo.

Can I add mushrooms or other vegetables?

Definitely. I often toss in mushrooms or spinach for added flavor and nutrients.

What side dishes go well with this?

I like serving these with fries, coleslaw, or a crisp green salad to round out the meal.

Conclusion

These Chicken Cheesesteak Sandwiches are everything I want in a quick comfort meal. They’re packed with savory, melty goodness and customizable to suit my cravings. Whether I’m feeding the family or making a casual dinner for friends, they always hit the spot.