Chicken Philly Cheesesteak Sandwiches

A super delicious dinner, this chicken philly sandwich recipe features hoagie rolls full of veggies, tender chicken, and topped with slices of provolone cheese that has been melted to perfection. This easy meal is one the whole family will love!

Who doesn't love a good warm sandwich. They are one of my favorite dishes to make and make for awesome leftovers. Slow Cooker Pulled Beef Sandwiches and Slow Cooker Chicken Giardiniera sandwiches are both staples in our house.

Chicken philly sandwiches are now high up on that list as well. They can be made in minutes and are so savory. They are actually pretty economical to make as well, as the veggie to meat ratio is about 50/50.

Why you'll love this recipe

• So quick. This is truly a 30 minute (or less!) meal. Perfect for weeknight dinners.
• Perfect any time of year. Sandwiches are great any time of the year. Since this dish cooks on the stove, you won't do much heating of the house if made in the summer. But since it's a warm sandwich, it's satisfying for the colder months as well!
• Great leftovers. Seriously, we loved these just as much the second time around! And they are so easy to wrap in foil for grab and go lunches.

Ingredients

• olive oil
• boneless skinless chicken breasts
• bell peppers
• onion
• garlic
• cremini mushrooms
• chicken broth
• italian seasoning
• sliced provolone cheese
• 6-inch hoagie rolls

How to make a chicken philly cheesesteak sandwich

Begin by trimming and dicing your peppers and onions or cutting in long thin strips. Slice mushrooms and mince garlic. Cut raw chicken thinly into bite-sized pieces.

Add oil to a large skillet over medium heat. Add thinly sliced chicken pieces and saute until cooked through. Set on a plate to the side. To the same pan, add sliced veggies and garlic. Cook until they soften, about 5 minutes. Add italian seasoning and chicken broth and reduce by half.

Add chicken back to the pan and stir to combine.

If your skillet is big enough, separate the mixture into 4 serving sized portions (there should be extra juice, don't worry about separating that part). Turn heat off and top each portion with a slice of provolone cheese.

Place lid on top and allow the residual heat to melt the cheese. It will only take about 1 minute. Using large spatula, transfer each portion to a sliced roll and enjoy.

Recipe Tip

Make sure you make enough au jus to go with your sandwiches! These chicken cheesesteak sandwiches are delicious with a little extra juice poured on top or on the side for dipping. That's why there's a little extra chicken broth included in the recipe, no dry sandwiches here!

Variations and substitutions

• Make it Spicy. Add a spoonful of giardiniera to each sandwich for a spicy kick. You could also slice up a jalapeno and cook it with the peppers and onions. Switch out the provolone for pepper jack cheese for a subtler heat.
• Make it with beef. Make these more like classic philly cheesesteak sandwiches by using beef instead of chicken. You can use either sirloin cut up into thin slices or shaved beef (you can often find this in the freezer section). Ground beef would work as well. It would provide a different texture but would make sure a very easy and economical meal (not to mention delish).
• Make it low carb. If you want, you can serve the chicken philly without bread. Simply enjoy it as is!

Can you make chicken philly cheese steak sandwiches in the crock pot?

Yes! This meal is easily adaptable to the crockpot. Simply add chicken (sliced or whole chicken breasts), stock, spices, and sliced veggies to the slow cooker. Cook on Low for 4-5 hours or high for 3 hours. Remove chicken and shred if you left it whole.

You can then place the meat/veggie mixture on to your rolls and top with provolone slices. If you want to melt the cheese more fully, place under the broiler on High for 2-3 minutes.

Storage

We love these sandwiches because not only are they awesome for dinner, but they make delicious leftovers as well! Simply wrap up the prepared sandwiches in foil and place in the fridge for up to 3 days. Reheat wrapped in foil in the toaster oven or unwrap and reheat in the microwave.

You can also keep the filling and the bread in separate containers if you prefer!